Reports to: Program Director
Primary Function: The Food Service Worker is responsible for preparing and/or assembling meals and snacks and serving accurate portions so they are creditable in accordance with the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP). Responsible for adhering to food safety standards, proper food handling and sanitation procedures as well as interact positively with staff and youth.
Roles & Responsibilities:
- Maintain inventory of food and non-food items necessary for performing meal preparation responsibilities.
- Determine inventory needs and order product as needed while maintaining food cost expectations
- Create and follow weekly menus ensuring compliance with CACFP and SFSP crediting guidelines.
- Perform prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weigh and measure ingredients.
- Prepare recipes according to standardized recipes and directions.
- Set up prep and work stations
- Carry pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
- Store food in designated areas following wrapping, dating, food safety and rotations procedures.
- Breakdown, clean and sanitize work stations, equipment and utensils.
- Utilize approved food recipes and production standards to ensure proper quality, serving temperatures.
- Serve food ensuring standard portion control and high-quality presentation.
- Assure compliance with all sanitation and safety requirements in equipment, storage, food preparation and serving areas.
- Attend training programs, testing programs, first aid courses, refresher courses and other meetings as scheduled.
- Assist with the implementation of the food/nutrition program.
- Perform other duties as assigned.
Skills & Knowledge
- High School Diploma or GED (required)
- Previous food service experience (required)
- Current ServSafe Food Handler certification and Hepatitis A vaccine (required)
- Certificate of CPR and First Aid (required)
- Safely and correctly operate equipment found in a commercial kitchen
- Perform basic math, including calculations using fractions, percent and/or ratios; understand written procedures, write routine documents and speak clearly; and understand multi-step written and oral instructions.
- Experience working with children
- Ability to work with a team and independently
- Strong oral communication skills
- Awareness of and sensitivity to cultural and socioeconomic characteristics of populations served
- Reliable transportation
- Must pass the health and employment requirements set by Missouri Department of Health and Senior Services as a condition of employment
Physical Requirements/Work Environment:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Stand for extended period of time; walk; use hands; reach a with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear
- Occasionally required to sit
- Frequently lift and/or move up to 25 pounds