Teacher Aide PT - Welcome All Center

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OFFICIAL TITLE:           Teacher Aide PT            

SUPERVISOR:             Food Service Manager  

SALARY RANGE:        In accordance with Sheltering Arms Salary Schedules

TERMS OF EMPLOYMENT:   Part-time, Non-Exempt

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SUMMARY DESCRIPTION:  The Food Service Assistant is responsible for assisting the Food Service Manager in all areas of Food Service, including meal preparation, record keeping and sanitation.

PERFORMANCE RESPONSIBILITIES:

Provides Nutritious Meals

1. Work with Food Service Manager to prepare nutritious breakfast, lunch and afternoon snack.
2. Assist with preparing at least one baked snack each week.
3. Assist with preparing at least one fresh fruit or vegetable each day.
4. Follow menus and production records unless a substitution has been approved.
5. Follow planned menu cycle.
6. Transport meals to other centers if needed.
7. Assist with preparing foods which meet special dietary requirements.

Maintains Accurate Records

1. Maintain a running list of foods and supplies needed.
2. Assist with placing orders form approved vendors.
3. Assist with checking invoice for deliveries of food and supplies and restock shelves.
4. Assist with or completes inventory at the end of each cycle of menus.
5. Maintain production records and number of meals served after each meal service.
6. Post current menu in attractive manner.
7. Assist with posting appropriate information regarding special diets and allergies.
8. Follow CACFP meal pattern-chart regarding food components and required portion size by age.
9. Observes meals being served in each class and completes an Atmosphere & Environment Observation quarterly.
10. Assist with completing monthly kitchen observation and safety checklist.
11. Assist with maintaining inventory for kitchen equipment and supplies.

Maintains a Safe and Sanitary Food Service Environment

1. Sweep and cleans kitchen floors as needed.
2. Clean kitchen at the end of each day.
3. Keep pantry clean and organized at all times.
4. Wash and air dry all dishes and puts them away in the appropriate place each day.
5. Wear clean and appropriate uniform, head covering and shoes.
6. Clean milk dispenser, refrigerator, freezer and ice machines as needed.
7. Sanitize all food preparation areas and utensils after each use.
8. Wear back brace at all times when lifting.
9. Store food off floor and away from chemicals.
10. Keep cabinets and drawers in an orderly manner.
11. Check each food delivery for shortages, improper substitutions and damage before accepting delivery.
12. Label and store all food items properly.
13. Label dates and properly store all refrigerated foods (airtight container).

Supports Center’s Goals and Objectives as it relates to Food Service

1. Assist with cooking projects and nutritional education in the classroom.
2. Cooperate with preparation of birthday cakes and other cooking projects.
3. Prepare refreshments for meetings and special events.
4. Attend all staff meetings.
5. Attend parent meetings as requested.
6. Contribute nutritional information for newsletter quarterly.
7. Must be willing to work with special needs children and families.

Maintains a Commitment to Professionalism

1. Have a good attendance record.
2. Report to the kitchen according to schedule.
3. Share new recipes with other Food Service Managers.
4. Make observable use of knowledge gained from food service training and courses.
5. Attend food shows.
6. Follow Center rules regarding break, telephone etc.
7. Report to Center Director before workday begins when planning to be absent.
8. Support the Center code of ethical conduct in regard to children, families and staff confidentiality.
9. Display understanding of CACFP regulations.
10. Display understanding of licensing requirements.
11. Display understanding of Head Start Program Performance Standards.
12. Have a pleasant facial expression and manner during work hours.

Teamwork:

1. Display ability to work as a team member.
2. Establish and maintains effective relationships.
3. Actively work to resolve conflict.
4. Adapt to change.

KNOWLEDGE, ABILITIES, AND SKILLS:

• Must be knowledgeable of the nutritional values of foods used in menu substitutions.
• Must be able to relate to children and adults in a positive manner.
• Must be able to lift at least 35 lbs without assistance and 50 lbs with as