Position Title: Meal Aide Program: Head Start/Early Head Start

**General Purpose: Assists in the daily preparation, serving, and the clean-up of any part of breakfast, lunch and snack service provided at the Head Start site. Assignments vary on a daily basis as the menu changes or as required by the activity at the food service location assigned.

Summary Responsibilities:

• Operates safely and efficiently all Food Service equipment in the kitchen to which he/she is assigned
• Completes routine kitchen and food service chores as assigned (e.g., dishwashing, portion foods, taking and logging temperature of foods received from vendors, etc.).
• Prepares necessary food and serving items for service prior to or after use. These duties may include the preparation of food to meet the needs of children with special needs or disabilities.
• Participates in food service clean up, inventory and other food service tasks as requested.
• Assists with inventory maintenance of all necessary supplies, food and equipment used for food services operations.
• Assists with the processing and storage of food and food related items as they are delivered.
• Assists in carrying out a financially successful food service operation by helping control food and labor costs.
• Assists with logging meals/snacks in the menu book following USDA/CACFP required documentation for food purchased, prepared and served.
• Supports staff in preparing and cleaning up after meals/snacks for meetings, planning sessions and other special events as requited.
• Ensures that dishes are returned to the kitchen or food service vendor transports boxes for cleaning and preparation for the next meal.
• Notifies supervisor of any safety, health issues or concerns.
• Participates in ongoing training in food preparation and nutrition as requested.
• Follows the established system or cleaning to ensure that the kitchen and storage rooms are kept in a clean and sanitary
• Assists in accountability and reporting for CACFP reimbursement for all meals and snacks.

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``` - Observes all ServSafe protocols while performing daily tasks. - Maintains production and service records related to his/her work as required by the supervisor. - Serves as a Classroom Aide when not serving in a food service capacity.

Qualifications: All team members are expected to be technically competent and committed to continuous development of their skills. The following skills, knowledge and education or certifications are specifically required for this position:

• Food Protection Certification Program/Qualified Food Handler required or to be obtained within 30 working days.
• Good health as demonstrated by passing a physical examination.
• Must be able to lift up to 30 pounds.
• Experience in quantity food production, a related commercial restaurant experience or a combination of both is desirable.
• Knowledge in the use of food service equipment in a safe and efficient manner. (desirable)
• Demonstrate the ability to work independently and effectively communicate verbally and in writing with supervisor and other department employees.
• Demonstrate the ability to deal effectively and courteously with students, food service department staff and center personnel.
• Demonstrate a general knowledge of safe food handling principles as well as personal hygiene.
• Demonstrate a general knowledge of quantity food production. (desirable)

These statements are intended to describe the general nature and level of work being performed rather than give an exhaustive list of all duties and responsibilities.

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