Responsibilities
- Submit weekly food orders by analyzing student attendance and tracking waste patterns.
- Inspect daily food deliveries for accuracy and compliance with the approved menu; initiate Emergency Food SOP if items are non-compliant.
- Monitor vendor performance to ensure consistent delivery of quality and service standards.
- Ensure all meals meet compliance requirements and record any changes made to the official menu.
- Track daily food consumption and waste levels to maintain cost efficiency.
- Prepare and distribute meals and serving supplies to classrooms according to scheduled times.
- Follow strict food safety and hygiene practices at all times, adhering to state and local regulations.
- Keep kitchen areas, equipment, utensils, cookware, and dishes clean, sanitized, and in good condition.
- Manage food inventory with proper labeling, dating, rotation, and disposal of near-expiry items per safety rules.
- Record food temperatures before each meal service to meet safety standards.
- Accommodate special dietary needs due to allergies, medical conditions, or cultural and religious preferences.
- Support meal service during family events and school functions as required.
- Place weekly grocery orders based on menu plans and current stock levels.
- Verify incoming food deliveries and address discrepancies or spoilage with the vendor.
- Cook meals according to the planned menu and modify recipes to meet dietary restrictions.
- Prepare meals on a fixed schedule including breakfast, lunch, and snack times.
- Adjust menu items using substitutions to prevent spoilage, following the Menu Substitution SOP.
- Assist in creating menus that are healthy, affordable, and appealing to students.
- Ensure vendors provide delivery receipts and maintain records for three years.
- Provide correct portion sizes using appropriate serving tools and communicate serving amounts clearly to classroom staff.
- Verify meal count data for accuracy and upload it to SharePoint weekly.
- When substitutions occur, supply required documentation such as CN labels, formulation statements, or nutrition information.
- Attend annual CACFP training covering meal patterns, reimbursement, claims, recordkeeping, and civil rights.
- Log work hours in Workday according to food service duties.
- Cover classroom responsibilities when necessary.
Work Arrangement
part-time
Responsibilities
- Submit weekly food orders by analyzing student attendance and tracking waste patterns.
- Inspect daily food deliveries for accuracy and compliance with the approved menu; initiate Emergency Food SOP if items are non-compliant.
- Monitor vendor performance to ensure consistent delivery of quality and service standards.
- Ensure all meals meet compliance requirements and record any changes made to the official menu.
- Track daily food consumption and waste levels to maintain cost efficiency.
- Prepare and distribute meals and serving supplies to classrooms according to scheduled times.
- Follow strict food safety and hygiene practices at all times, adhering to state and local regulations.
- Keep kitchen areas, equipment, utensils, cookware, and dishes clean, sanitized, and in good condition.
- Manage food inventory with proper labeling, dating, rotation, and disposal of near-expiry items per safety rules.
- Record food temperatures before each meal service to meet safety standards.
- Accommodate special dietary needs due to allergies, medical conditions, or cultural and religious preferences.
- Support meal service during family events and school functions as required.
- Place weekly grocery orders based on menu plans and current stock levels.
- Verify incoming food deliveries and address discrepancies or spoilage with the vendor.
- Cook meals according to the planned menu and modify recipes to meet dietary restrictions.
- Prepare meals on a fixed schedule including breakfast, lunch, and snack times.
- Adjust menu items using substitutions to prevent spoilage, following the Menu Substitution SOP.
- Assist in creating menus that are healthy, affordable, and appealing to students.
- Ensure vendors provide delivery receipts and maintain records for three years.
- Provide correct portion sizes using appropriate serving tools and communicate serving amounts clearly to classroom staff.
- Verify meal count data for accuracy and upload it to SharePoint weekly.
- When substitutions occur, supply required documentation such as CN labels, formulation statements, or nutrition information.
- Attend annual CACFP training covering meal patterns, reimbursement, claims, recordkeeping, and civil rights.
- Log work hours in Workday according to food service duties.
- Cover classroom responsibilities when necessary.
