ASSISTANT NUTRITION TECHNICIAN-SALUDA & EDGEFIELD

To assist in serving breakfast, lunch and snacks to preschool children by preparing food according to approved cycle menus, following guidelines and regulations established by USDA, Head Start, DHEC and SC Day Care Licenses.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepare food in compliance with the Child Care Food Programs guidelines; Head Start Performance guidelines; Day Care Licensing; and DHEC Regulations

• Assist with the monitoring of food and non food inventory needed to prepare meals according to menus. Prepare meals ensuring diet restrictions are being followed.
  Provide classrooms with items and food for modified family style service.

• Receive stock and help check orders against the invoices and food orders. Follow the First In First Out (FIFO) stocking method.

• Assist with keeping production records, kitchen inventory, food orders, milk inventory, vehicle logs, etc., current. Assist with the preparation of required reports as needed and in absence of Nutrition Technician.

• Take temperature of refrigerators, freezers and milk coolers in early morning and post. Report and record any abnormal temperatures.

• Check that stoves and appliances are turned off; lock and secure kitchen at the end of the day.

• Follow weekly and monthly cleaning schedules for the kitchen and transportation vehicles.

• Follow weekly and monthly work schedules to make sure food preparation schedules are followed.

• Cross train in all areas of food preparation, recordkeeping, cleaning, etc.

• Attend in-service meetings.

• Perform any other duties assigned.

ACCOUNTABILITY

For the effectiveness of the program.

Dimension: Children at assigned center and those to whom food is catered.

SUPERVISORY RESPONSIBILITIES

None.

EQUIPMENT AND MACHINES

Kitchen equipment and appliances; calculator.

WORKING CONDITIONS

Full body agility with frequent repetitive motion with wrist and hands, reaching, pushing, pulling, stooping, lifting and carrying up to 45 pounds, exposure to extremely cold and hot conditions, ability to stand on feet minimum 90% of work day, good balance for reaching, and a sense of feel and touch.

Must wear clean clothes; rubber sole, closed toe, non-canvas shoes; hair net or cook’s hat.

ADDITIONAL COMMENTS

Must have knowledge of operation and cleaning of all kitchen equipment, and cycle menus.

Must have ability to communicate with a variety of people and work independently. Must be cooperative and display a positive attitude towards working with other staff members.

Must exercise discretion and sound judgment in the performance of assigned duties.

Must be able to understand and follow verbal or demonstrated instructions. Must have good reading and interpretive skills.