Nutrition Services Assistant I

Young Womens Christian Association

20h•Onsite

About The Position

The YWCA of Metropolitan St. Louis (YWCA) has been serving the community for over 120 years, offering essential services to women and families. YWCA is the largest provider of Head Start services in Missouri. This role is responsible for coordinating daily food service for children and staff in a safe and sanitary environment. The YWCA offers a supportive environment, professional development opportunities, work-life balance, competitive benefits, and the chance to make a community impact.

Requirements

Knowledge of CACFP policies and procedures.
Knowledge of health and sanitation requirements.
Knowledge of all unit policies and procedures as outlined in Nutrition Services Manual.
Ability to calculate meal counts and communicate with caterer in order to meet established deadlines for mealtime changes.
Ability to problem solve and correctly facilitate food distribution to classrooms.
Successful completion of ServSafe certification within 3 to 6 months of hire.
Basic knowledge of Microsoft Office products (Word and Excel) utilizing unit developed forms after training.
Basic knowledge of email to include sending and receiving emails, sending attachments is Microsoft documents and/or scanned documents.
High School Education or GED
ServSafe Certification required within 3 to 6 months of date of hire.

Responsibilities

Coordinate daily food service for children and staff in a safe and sanitary environment.
Adjust meal counts based on attendance in conjunction with the Center Manager.
Take immediate action if food received fails to meet temperature and/or quality standards.
Receive prepared food delivery from caterer as outlined in the contractual agreement and store food in accordance with established policies and procedures.
Submit all Nutrition Service-related paperwork in accordance with timelines established and listed in Nutrition Services Manual.
Distribute food in a manner appropriate to facilitate family style dining in accordance with Child and Adult Care Food Program (CACFP) guidelines and requirements.
Maintain kitchen in compliance with local and state health and sanitation regulations as well as adhere to established policies and procedures.
Prepare, monitor, and analyze Nutrition Aide Weekly Report in collaboration with Center Manager in order to control program food costs and maintain a food variance of 10% or less.
Monitor inventory of food service small wares and paper supplies and complete paperwork associated with inventory for submission to Nutrition Services Manager.