Children's Home Society of Washington

Prepares and serves food in accordance with the U.S. Department of Agriculture (USDA) regulations Child and Adult Care Food Program (CACFP), or other applicable federal, state, and local regulations guidelines.. Purchasing: Uses the CACFP Buying Guide when planning food purchases and plans food purchases using food production records.. Nutrition Education: The food service specialist will serve as a resource to staff on the CACFP nutritional requirements and will participate with the center staff in planning and implementing nutrition education activities and in providing nutrition information to parents.. A registered dietician and/or nutritionist will be a consultant to assist in Nutrition Education with the cook. For those who have previously tested positive, documented proof of treatment from a doctor or a negative chest x-ray must be provided

food service specialist

Join our award-winning Team at CHSW and become part of our 120 year legacy of helping children and their families. A leader and a voice for kids since 1896, CHSW stands as a premier service provider to ensure the safety, security, and success of Washington State's children. We develop healthy kids, create strong families, build engaged communities, and speak and advocate for children. All kids deserve a loving, nurturing home where they can learn and thrive. Your work at CHSW can help make this possible! With 11 locations throughout Washington, we boast one of the state's most robust family service networks. POSITION SUMMARY: Prepares and serves food in accordance with the U.S. Department of Agriculture (USDA) regulations Child and Adult Care Food Program (CACFP), or other applicable federal, state, and local regulations guidelines. Provides quality food service to children and staff using accepted menu planning, purchasing, food production, and food service principals. Has access to protected healthcare information (PHI) or confidential identifiable information (CII), both paper and electronic, as necessary, to perform related job duties and responsibilities. ESSENTIAL FUNCTIONS: <ul><li>Menu Planning: Plans menus in accordance with CACFP guidelines. Evaluates menus using the CACFP meal pattern with attention to nutrient contribution, developmentally appropriate foods and preparation, as well as for cultural and ethnic backgrounds of the children in care. The menus will contain ethnic and/or multi-cultural meal components as indicated by the food service specialist </li><li>The CACFP Dietary Guidelines will be used in menu planning and recipe modification and nutritionally equivalent substitutions will be noted on menus and documented within the CACFP guidelines. Food waste is assessed and taken into account with future menu planning. Menus are planned on a cycle that is appropriate for the childcare center. Menus for special events and ethnic/cultural celebrations/holidays will be planned and meals served as appropriate. Menu planning will be done in partnership with a registered dietician and/or nutritionist from an accepted agency with oversight of the menu components and content </li><li>Purchasing: Uses the CACFP Buying Guide when planning food purchases and plans food purchases using food production records. Food items will be ordered / purchased to meet portion sizes, servings per unit or size, and unexpected yield from standardized recipes. Sound and ethical purchasing procedures will be practiced and sources of food and supplies will be evaluated when making purchasing decisions. Item purchased will be in accordance with USDA reimbursement guidelines when possible. An inventory system will be used to determine the frequency that food items will be purchased. Upon receipt of supply orders, invoices will be checked against original orders and files will be maintained of invoices and receipts. Food and non-food supplies will be received and stored in accordance with quantity and quality requirements </li><li>Food Preparation: Accepted procedures for preparation of all foods will be used to ensure palatability and nutrient content. Foods will be prepared to ensure correct portion sizes to meet CACFP meal requirements for each age group of children served. Acceptable procedures will be used for converting home-size recipes to quantity needed standardizing recipes for center use. Recipes will be modified when appropriate to reduce fat, sugar and salt </li><li>Food Service: Adequate servings in family-style meal service will be provided to ensure that each child will receive portions to meet CACFP meal pattern requirements. Appropriate utensils will be used to serve standardized portions of pre-prepared menu items to meet CACFP meal pattern requirements </li><li>Sanitation and Safety: A routine cleaning schedule will be established that complies with requirements as specified under local, state, and federal laws/regulations. Good personal hygiene and grooming will be demonstrated included dress, appearance and personal habits. Proper hand-washing procedures will be utilized. Safe and sanitary conditions will be maintained in the storage, preparation, and service of food and any and all safety hazards will be reported to the center management. Refrigerator, freezer, and dry storage areas will be inspected regularly to maintain safe and sanitary food and supply storage. Food will be maintained at correct temperatures during food preparation and food service to meet sanitation requirements </li><li>Nutrition Education: The food service specialist will serve as a resource to staff on the CACFP nutritional requirements and will participate with the center staff in planning and implementing nutrition education activities and in providing nutrition information to parents. A registered dietician and/or nutritionist will be a consultant to assist in Nutrition Education with the cook </li><li>Communication and Management: The food service specialist will work cooperatively with center staff and management and will assist in creating and maintaining an atmosphere of warmth and personal interest for the children in the center. The food service specialist will attend job related training classes and workshops and will follow the director's instructions in producing and serving food. Food and nutrition education will be promoted through positive comments to center staff, parents and children. The food service specialist will utilize sound problem solving skills to appropriately maintain an efficient food production system </li><li>Record Keeping: Food production records and meal count sheets will be maintained according to local, state and federal regulations </li><li>Head Start Performance Standards: Performance standards will be met in regards to food preparation, menu planning, food service and nutrition education </li><li>Other Duties as Assigned: The food service specialist will perform other duties as assigned by center management when appropriate and needed </li><li>Advocates for the values of a diverse population within CHSW and the Community </li></ul>KNOWLEDGE, SKILLS AND ABILITIES:<ul><li>Ability to plan/prepare meals </li><li>Must possess strong human relations skills to communicate and work effectively within a culturally diverse work environment and community </li><li>Demonstrated ability to work well as a member of a team </li><li>Proficient in MS Office </li></ul>WORKING ENVIRONMENT:<ul><li>Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions </li><li>Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises </li></ul>WORKING REMOTELY: Working remotely is a benefit of Children's Home Society of Washington's flexible workplace, but remote work cannot be offered for all positions. Some positions require daily presence in the office. Remote work arrangements may be adjusted or rescinded based upon business needs. PHYSICAL DEMANDS:<ul><li>May require handling of objects that can weigh up to 50 lbs. </li><li>Stand for long periods of time </li><li>Repeat the same movements </li><li>Walk or run for long periods of time </li><li>Use hands to handle, control, or feel objects, tools, or controls </li><li>Bend or twist body </li></ul>MINIMUM QUALIFICATIONS:<ul><li>Two to four years related professional cooking experience </li><li>Experience working with families from culturally diverse low-income populations </li><li>Experience with the USDA regulations </li><li>Current Food Handler's Permit </li><li>Proof of physical exam (updated every three years), including a one step Mantoux TB skin test prior to start of employment. For those who have previously tested positive, documented proof of treatment from a doctor or a negative chest x-ray must be provided </li><li>Proof of CPR and First Aid Certification is required within 30 days of hire </li><li>HIV/AIDS and Blood borne pathogen training within 30 days of hire </li><li>Successful completion of a drivers check if position requires driving on a regular basis (at least three times per week) or drives consumers. Must not have more than two driving incidents within the last three years </li><li>Completion of CHSW and DCYF criminal history background check, including registry with MERIT to include fingerprinting </li></ul> SALARY RANGE AND BENEFITS: The salary range for this position is $20.32- $27.24. The starting salary range for this position is $20.32- $22.04 DOE for external candidates. Employees will also receive 10 days of vacation leave each year, one personal day each year, and will accrue one sick day per month (pro-rated for part-time employees). Employees will also enjoy 13 paid holidays throughout the calendar year. We also offer EAP and mental health benefits. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

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