Provides information/handouts to parents and community about nutrition.

Completes and maintains required food program reports.

Takes meals census daily (records number of meals to staff, parents and children).

Keeps accurate records for the Child Adult Care Food Program (CACFP).

Ensures that food shopping is completed in a timely manner within budget constraints, and within CACFP menu requirements.

Responsible for completing and submitting required applicable nutrition reports to the Central Head Start Office by the required due date.

Participates in all phases of the Head Start training program.

Responsible for the Nutrition Component of the Center curriculum.

Follows proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.

Practices good hygiene, including not wearing painted or ornamented finger nails, staying away from food when sick, and washing hands after personal breaks or handling meats, etc.

Prepares planned meals appropriately to keep food waste to a minimum and in accordance with the recommended daily allowance.

Stores food and non-food products appropriately and ensures that products in first are used first.

Thaws frozen products required for the next daily meal properly.

Prepares snacks and meals in accordance with planned menus and USDA meal requirements.

Purchases food within budgetary and meal requirements.

Plans or adjusts menus to meet USDA meal requirements.

Maintains temperature controls for stored food and prepared hot food in accordance with state recommended procedures.

Documents refrigerator/freezer and hot/cold food temperatures daily.

Completes nutritional assessments of each child and records the information in the child’s file; makes referrals to the Health/Nutrition Program Manager.

Checks nutritional habits of the children.

Keeps track of any allergies to specific foods.

Tracks and interprets child growth charts.

Communicates with parents about their children’s nutritional needs.

Prepares and presents new food experiences to the children, emphasizing traditional Washoe foods as well as other cultural foods.

Introduces new foods and the “My Plate” concept.

Guides the children to set and clean-up tables. Guides the children in sanitation and hand washing techniques.

Assists staff members in carrying out daily classroom activities under the direction of the Teacher.

Responsible for the upkeep, cleanliness and sanitation of the kitchen/dining area.

Cleans and sanitizes kitchen equipment and cabinets.

Attends all center Parent Committee meetings and assists with the parent program.

Obtains an annual physical and TB test.

Provides appropriate substitute when absent from work.

Performs other duties as required.

Knowledge of traditional form of government and tribal customs and traditions.

Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.

Knowledge of how to prepare well-balanced and nutritious meals.

Knowledge of proper and safe food handling, storage, and disposal requirements.

Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.

Ability to interpret food service requirements of the USDA/Nevada State Department of Education.

Ability to communicate effectively in the English language both verbally and in writing.

Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.

Ability to safely operate various cooking equipment and kitchen appliances.

Ability to work extended hours and various work schedules.

Ability to work independently and meet strict time lines.

Ability to make solid decisions and exercise independent judgment.

Ability to demonstrate excellence in everything, and continually seek improvement in results.

Ability to prepare accurate, complete, and legible reports.

Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.

Ability to demonstrate excellence in everything, and continually seek improvement in results.

Skill in preparing food for groups of people.

Skill in handling sharp knives, and other cutting utensils.

Skill in supervising, training, and evaluating assigned staff.

Certified Food Handler.

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk; and sit. The employee occasionally is required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.