Senior Nutrition Site Sub - MULTIPLE SITE COVERAGE

Openings in: Scott, Carver and Dakota Counties

SUMMARY
The Senior Nutrition Site Sub is solely responsible for the daily operations of the Senior Nutrition site to which they are assigned. This includes placing meal orders; prepping, portioning and packaging Home Delivered Meals; prepping and serving meals in a Congregate Dining setting; recording all meals served and donations received. The Senior Nutrition Site Sub maintains site equipment and supplies.

ESSENTIAL FUNCTIONS:
•Coordinates the total food service for Home Delivered and Congregate Dining meals
•Receives, stores, and accounts for all food and food service supplies delivered to the site
•Preps and serves meals following food handling procedures to maintain the quality and portion control in accordance with the established production sheet and State meal pattern requirements
•Cleans and maintains kitchen equipment, dishes and utensils; kitchen and dining areas; according to proper sanitation and safety procedures developed to meet Hazard Analysis Critical Control Point (HACCP) standards
•Supervises Senior Dining and Home Delivered Meals volunteers, as needed
•Maintains a clean, attractive and pleasing meal site environment
•Maintains good communication with participants, volunteers and building management staff
•Records daily meals served to each participant on required reports
•Collects, records and deposits all donations received per policy
•Orders meals needed to fill participant reservations
•Attends training sessions and other meetings as directed by Program Management
•Other duties as assigned by Senior Nutrition Supervisor or Director

MINIMUM QUALIFICATIONS
Education, Training and Experience Guidelines
High school diploma/GED is required. Previous experience working in a dietary setting or coordinating food service. Familiarity with social service programs directed at serving the elderly, food handling experience and Serv Safe certification preferred.

Knowledge of:
•Federal, state and local codes and regulations governing food handling and public nutrition services.
•Federal, state and local regulations applicable to Nutrition Programs.
•Methods and procedures for institutional food preparation and inventory control.
•HACCP and safe food handling practices.
•Safe and appropriate use of kitchen equipment.
•Principles of record keeping and records management.
•Personal sanitation and hygiene regulations.
•Customer service and public relations methods and practices.
•Environmentally responsible and resource-efficient food preparation and distribution methods.

Skill in:
•Supervises food services preparation and distribution operations.
•Reviewing operations, identifying potential food safety hazards, and verifying compliance with State and Federal regulations.
•Safely using kitchen tools and equipment, and specialized safety testing and analysis tools.
•Ability to prioritize effectively.
•Promoting and enforcing safe work practices.
•Following verbal and written instructions and procedures.
•Establishing and maintaining effective working relationships with co-workers and clients.
•Communicating effectively verbally and in writing.

LICENSE AND CERTIFICATION REQUIREMENTS
A valid Minnesota State Driver’s License may be required.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT
Work is performed in a standard commercial kitchen setting prepping, serving and cleanup for daily meal service. The employee is regularly required to stand and is occasionally required to sit; balance; stoop, crouch or kneel. The employee must frequently lift or move objects up to 25 pounds and mobility to drive a motor vehicle to deliver home delivered meals or attend meetings.