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This position oversees menu preparation and food procurement; preparing and monitoring budgets; ensuring compliance with Head Start and Parent-Child Education (PCEP) and state regulations, including the Child and Adult Care Food Program (CACFP); developing nutrition training and communications for use at the Early/Head Start/PCEP centers; establishing and maintaining collaborations with other community nutrition agencies; and developing and monitoring related policies and procedures.
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Supports Operations Supervisor with set up, organization, and maintaining filing systems for all required documentation for CACFP program, administrative support for events procurement and vendor payments and invoices.
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Plans and implements staff meetings and training according to the requirements of Head Start, Office of Children and Family Services (OCFS), and Child and Adult Care Food Program (CACFP). Oversight of the planning of culturally sensitive menus that meet children's special needs following the Child and Adult Food Program (CACFP) guidelines, including partnership with local nutritionists to assist with individual children's nutritional needs.
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Prepare and monitor daily the monthly report for reimbursement submissions for the Child and Adult Care Food Program (CACFP) CCDC is seeking an individual who is highly organized, detail-oriented, and knowledgeable about U.S. GAAP and Non-Profit Accounting (restricted asset analysis) for our Finance Manager position.
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Collaborate with school staff on head-start and the dietitian as it pertains to CACFP. Extensive relevant knowledge and experience in areas such as institutional or school food service operations, management, business and/or.
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Head Start - CACFP (Child and Adult Care Food Program) Specialist. One (1) year of experience in CACFP within Head Start and w. The CACFP Specialist is responsible for tracking and record keeping of nutrition and food services; meal orders, meal deliveries/received, invoices, meal claiming and monitoring.
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Prepare foods (vegetables/starches, meats/poultry, fish/seafood, stocks/soups/sauces, specialty baking and desserts) for our Village shops that meet the nutritional and development needs of young children in accordance with the USDA Child and Adult Care Food Program (CACFP.
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Knowledge of Title V, Title 22 (including reports to Licensing), DRDP, Child and Adult Care Food Program (CACFP), Quality Rating and Improvement Systems (QRIS) Classroom Assessment Scoring System (CLASS), Ages and Stages Questionnaire (ASQ), Ages and Stages Questionnaire Social Emotional (ASQ-SE), National Association for the Education of Young Children (NAEYC), and Program for Infant Toddler Caregivers (PITC.
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The Program Leader performs cooking, serving, and monitoring on the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) being offered to youth at the Boys & Girls Club or located in the Edinburg area.
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Independently prepares all food types to include meats, poultry, seafood, vegetables, fruits, sauces for regular and special USDA CACFP. Adult Care Food Program (CACFP) guidelines. SUMMARY OF DUTIES: The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparation and service tasks.
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Appropriately implements CACFP procedures (as needed) and complies with all USDA laws. Assist with endorsing and applying the Reggio Emilia Progettazione in alignment with NAEYC, Indiana Early Learning, and Head Start standards.
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We are seeking a CACFP (Child and Adult Care Food Program) Specialist who under supervision of the Health Services Manager, ensures nutrition services are provided in accordance with State and Federal guidelines.
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Prepares food according to menus, CACFP/USDA requirements and state and local codes, center schedules and number of children and adults to be served. Maintains CACFP Daily Menu and Food Services Record.
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In addition, the Cook will possess an Arizona Food Handlers Card, following all guidelines set forth by the Maricopa County Department of Public Health and the Child and Adult Care Food Program (CACFP.
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Oversee management of the Child and Adult Care Food Program (CACFP). The Early Learning Center Director manages a team of Lead Teachers (2-3 per classroom), Assistant Teachers (1-2 per classroom), a School Chef, an Assistant Director, and evening cleaning staff.
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