Food Service Specialist

Handles food service responsibilities at the designated PEP Day Treatment Center in accordance with the USDA National School Lunch and Breakfast Program and local/state health and food safety regulations.

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 RESPONSIBILITIES

• Enters weekly orders for meals, requests substitutions for special diets.
• Distributes monthly menu/nutritional information.
• Assists with receipt of deliveries including verifying quantities and reporting 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.
• Ensures timely preparation and distribution of meals.
• Takes temperature of cooked meals to ensure a safe minimum temperature.
• Maintains daily temperature logs for food and equipment.
• Uses products carefully and according to guidelines to reduce waste.
• Prepares and submits accurate records. Helps to reconcile discrepancies.
• Maintains an orderly/sanitary kitchen area.
• Complies with health and food safety regulations.
• 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 and participate in health/safety inspections.
• Learns how to operate fire/safety equipment.

Qualifications

• High school diploma or equivalent.
• Food service experience preferred.
• Ohio Food Protection Manager Certification required (or must obtain within 90 calendar days from hire; expenses paid by employer).
• Familiarity with Microsoft Office (Email, Word, Excel) or ability to learn the software quickly.
• 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.

Expectations, Skills and Abilities

• Participate (and pass requirements where applicable) in all required training.
• Knowledge of and adherence to PEP Policies and Procedures.
• Knowledge of and adherence to USDA National School Lunch and Breakfast Program.
• Knowledge of and adherence to public health, sanitation and food service regulations.
• Ability to 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.
• Exposure to cleaning chemicals, combustible materials, and/or slippery/uneven surfaces.

Direct reports
None