Food Service
Job purpose
Handles all food service responsibilities for the day treatment center.
Duties and responsibilities
Align practice and work with the agency mission, vision, guiding principles, the trauma-informed Sanctuary Model®, the Neurosequential Model and the Re-ED philosophy.
FOOD SERVICE
- Places and confirms accuracy of weekly orders for unitized meals; requests substitutions for special diets.
- Distribute monthly menu/nutritional information to students.
- Assists with receipt of deliveries, verifies quantities, and immediately reports delivery issues.
- Maintains an accurate inventory of product.
- Organizes, stores, dates, and rotates stock as directed.
- Places unitized (pre-packaged) meals in oven for cooking as indicated.
- Takes temperature of cooked meals to ensure a safe minimum and maintains daily temperature logs.
- Oversees distribution of and/or distributes breakfast, lunch, and snacks (if needed)
- Uses products carefully to reduce waste.
- Prepares and submits accurate records. Accounts for all meals served. Helps to reconcile discrepancies.
- Maintains an orderly/sanitary kitchen area.
- Complies with health and food safety regulations (e.g., sanitation procedures, temperature controls, etc.)
- Ensures leftover food, supplies and equipment are stored and/or discarded properly.
- Follows established sanitization procedures to properly clean items and surfaces.
- Helps prepare for health/safety inspections.
- Learns how to operate fire/safety equipment.
Qualifications
- High school diploma or equivalent
- Food service experience helpful; Ohio Food Protection Manager Certification preferred (or must obtain within 90 days of hire*; expenses paid by employer)
- Ability to work professionally, effectively, and collaboratively with others.
- Ability to make appropriate decisions and use sound judgment.
- Good organizational skills and attention to detail.
- Comfortable working in a fast-paced, complex, and dynamic environment.
- Ability to work independently and take ownership of tasks and projects.
- Demonstrates a passion for serving youth with a variety of experiences and backgrounds.
*Online multiple-choice examination is 90 questions. Two attempts are allowed within 30 days to achieve a passing score of 75% or higher (2021).
Expectations, Skills and Abilities
- Participate (and pass requirements where applicable) in all required trainings, including but not limited to; First Aid, CPR, Blood Borne Pathogens, Cultural Responsiveness and Standards of Practice.
- Knowledge of and adherence to PEP Policies and Procedures.
- Knowledge of and adherence to USDA National School Lunch and Breakfast Program and food safety
- Ability to prioritize requests for assistance and respond quickly and effectively to high priority situations.
- Punctual with consistent attendance practices. Good time management.
Physical requirements
- Ability to balance, bend, climb, crouch, kneel, reach, push, stoop, stand and sit
- Ability to lift and carry a minimum of 30 lbs.
- Ability to operate a commercial oven for food preparation.
Work Environment
- Risk of exposure to hostile or aggressive behavior by clients and/or family members
- Risk of exposure to communicable disease (e.g., colds, flu, mumps, measles, chicken pox)
- Risk of burns from oven use
Direct reports
None