Nutrition Coordinator - Madison, United States - Red Caboose Child Care Center Inc

Description

JOB VACANCY

NUTRITIONAL COORDINATOR
FOR NON-PROFIT CHILD CARE CENTER


_JOB DESCRIPTION_:

Plan, purchase, and prepare breakfast, lunch and snack for children at the center and school age programs. Keep records required by the Child Care and Adult Food Program. Efficiently operate the kitchen, order supplies as needed, and keep the kitchen clean and organized.


_HOURS_:
up to
40 hours per week


:WAGES
_:_ $17.25 to start higher after probation
*****BENEFITS
_:_

• Sick and vacation time
• Holiday pay
• Staff Development
• Long term disability
• Travel and expense

**_
- **
REQUIREMENTS:

• Must be at least 18 years old
• High School Diploma
• Willing to obtain USDA & CACFP classes or training in food service
• At least one year experience in food service, preferably in a school or childcare center
• Basic math ability
• Ability to operate kitchen equipment and appliances
• Ability to lift and maneuver objects weighing up to 50 pounds.
• Must have reliable access to a vehicle and valid driver's license

***: AFFIRMATIVE ACTION - EQUAL OPPORTUNITY EMPLOYER


_Red Caboose Child Care Center, Inc_

NUTRITIONAL COORDINATOR,


Overall Responsibilities

The Nutritional Coordinator is responsible for planning, purchasing, preparing, and distributing the food for Red Caboose, as well as efficiently operating the kitchen, in accordance with the United States Department of Agriculture (USDA), Child and Adult Care Food Program (CACFP), State Licensing regulations, and Red Caboose policies.

The Nutritional Coordinator supervises and trains assistant cooks (employees and volunteers) and substitutes.

This position must be able to treat each child and their families with respect, dignity, and caring; and be supportive of cultural differences, special needs, and different family structures.

This position reports to, is accountable to, is supervised and evaluated by the Executive Director. This position is represented by the Wisconsin Child Care Union.


_I)__ _
_Qualifications_
A) Must be at least 18 years old.

B) Must have high school education; classes or training in food service preferred.

C) Must have at least one year experience in food service, preferably in school or child care center

D) Basic math ability needed for record keeping, adjusting recipes, etc.

E) Ability to operate kitchen equipment and appliances.

F) Ability to lift and maneuver objects weighing up to 50 pounds.

G) Must have reliable access to a vehicle and a valid driver's license.


_II)__ _
_Specific Duties_
A) Planning and Record Keeping

i) Plan and record one week menus for breakfast, lunch, and snacks, in advance.

ii) Post menus in kitchen and hallway, noting changes as they occur on the kitchen copy. Send menus to School Age Program (SAP) sites. Make copies for parents as requested.

iii) Purchase and order food and kitchen supplies weekly, or as needed, within budgetary constraints. Use own vehicle to shop for food. Unload and put away food.

iv) Use food, including leftovers, in an efficient and timely manner.

v) Provide easy menu and instructions for a substitute in case of your absence.

vi) Keep a file of recipes.

vii) Recognize cultural differences of children in planning the food program.

viii) Keep all records required by the CACFP, including amounts of food used and number of people served.

ix) Keep records of purchases and expenditures.

B) Cooking, cleaning, and food storage

i) Prepare nutritious, appetizing and varied breakfasts, lunches, and snacks.

ii) Prepare a vegetarian alternative when needed.

iii) Accommodate special diets when possible.

iv) Provide food for children with disabilities as required by the CACFP.

v) Provide opportunities, supplies, and ingredients for children's cooking projects at the center.

vi) Store dry goods and perishable food in an organized manner, in accordance with State and local health codes to ensure safety and sanitation standards are met.

vii) Keep the kitchen clean, orderly, and safe, in accordance with State of Wisconsin and local health codes to ensure safety and sanitation standards are met.

viii) Comply with regulatory agencies such as State of Wisconsin Licensing, City of Madison Accreditation, and State and local health departments to ensure safety and sanitation their standards are met.

ix) Wash and sanitize dishes, silverware, utensils, pots and pans, and serving equipment.

x) Clean and sanitize food preparation areas.

xi) Maintain refrigeration, ventilation, and other kitchen equipment.

xii) Document required temperature of food during transportation and ensure that the food is at the appropriate temperature.

xiii) Record temperature in refrigerators and freezers daily.

C) Other Duties

i) Participate in the hiring of, supervise, and train assistant cooks.

ii) Supervise and train kitchen volunteers and substitutes.

iii) Transport food to SAP sites.

iv) Maintain knowledge of food handling, safety and sanitat