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