Experience Inc. Jobs

Division: Education Reports to: Lead Cook Worksite: Maajiigin Center Work Hours: M-F, LLBO Status: Non-exempt Safety Sensitive: Yes License/Certification Requirements: Serve Safe certification and Food Managers Certification (or to attain within introductory period), CPR and First Aid certification (or attain within introductory period), a valid MN driver's license, current insurance or be insurable is preferred. Summary: Responsible in meeting each child's nutritional needs, providing a sanitary environment and establishing good eating habits that promote healthy development and lifelong well-being. Education Requirements and Experience: High School Diploma or General Education Diploma (G.E.D) preferred. Duties/Responsibilities: CACFP Responsible to maintain required trainings and certifications. Be knowledgeable in CACFP Meal service, Meal Pattern, Menu planning and family style service. Be knowledgeable in CACFP Diet Statements and Parent Decline forms, have on file for participants who are unable to follow required meal pattern, and post allergies. Be familiar with CACFP site monitoring requirements, conducted three times per school year. Ensure Food Production Record completed daily and are accurate, ensure menu meets meal pattern requirement. Ensure "And Justice for All" poster, WIC and "Building for the Future" information is prominently posted. Attend CACFP annual training for key staff and refresher courses as necessary. Sanitation & Safety Maintain a safe and sanitary kitchen and equipment. Must follow cleaning schedule: Daily, Weekly, and Monthly, cleaning must be completed to ensure sanitary conditions. Ensure classroom carts are cleaned, sanitized and ready for the next meal. Ensure dishes are washed, sanitized and put in proper place. Must maintain good personal hygiene. Must wear uniforms, hairnet, gloves, aprons, etc. Nutrition Services Follow the Cycle Menu that provides creditable and nutritional meals for children. Assist Health, Nutrition & Safety Manager and others in menu planning process. Must be able to prepare dishes from recipes and adjust recipes quantities when needed. Conduct an inventory of foods before placing grocery order to control costs and waste. Must be knowledgeable in food rotation, dating practices and taking inventory. Stocking pantry, freezer and refrigerator after grocery delivery. Maintain copies of FPR, Inventory and Grocery Orders. Maintain monthly records and submit the following month as required. Participate in the Summer Food Services Program and all the requirements, as needed. General Requirements Assist and comply with Site Reviews that are conducted three times annually, addressing corrective actions that are required. Provide assistance to the Environment Specialist during the annual environmental health survey. Be willing to assist in other centers as assigned. Attend program activities outside normal working hours. Participate in food service education and attend all nutritional related meetings and trainings as required. Follow the recommendations of Lead Cook and administrative staff when program improvement is needed. Continually seek on-going career development and attend program activities outside normal working hours. Maintain confidentiality and professional ethics at all times. Adhere to policies governing staff conduct. Other related duties as assigned by supervisor.