The Nutritional Coordinator is responsible for planning, purchasing, preparing, and distributing the food for Red Caboose, as well as efficiently operating the kitchen, in accordance with the United States Department of Agriculture (USDA), Child and Adult Care Food Program (CACFP), State Licensing regulations, and Red Caboose policies. The Nutritional Coordinator works in partnership with another Nutrition Coordinator where both supervise and train assistant cooks (employees and volunteers) and substitutes. This position must treat each child and their families with respect, dignity, and caring; and be supportive of cultural differences, special needs, and different family structures. This position reports to, is accountable to, and is supervised and evaluated by the Executive Director. This position is represented by the Wisconsin Child Care Union.
A. Planning and Record Keeping
1. Plan and record one week menus for breakfast, lunch, and snacks, in advance.
2. Post menus in kitchen and hallway; send menus to SAP sites; make copies for parents as requested.
3. Purchase and order food and kitchen supplies weekly, within budgetary constraints.
4. Use food, including leftovers, efficiently and timely.
5. Provide easy menu and instructions for substitutes in case of absence.
6. Maintain file of recipes.
7. Recognize cultural differences in planning the food program.
8. Keep all CACFP records including food amounts used and number served.
9. Keep records of purchases and expenditures.
B. Cooking, Cleaning, and Food Storage
10. Prepare nutritious, appetizing, and varied breakfasts, lunches, and snacks.
11. Prepare vegetarian alternatives when needed.
12. Accommodate special diets when possible.
13. Provide food for children with disabilities as required by CACFP.
14. Provide opportunities and ingredients for children’s cooking projects.
15. Store dry goods and perishables properly according to safety and sanitation standards.
16. Keep kitchen clean, orderly, and safe according to Wisconsin and local health codes.
17. Comply with regulatory agencies including Wisconsin Licensing and City of Madison Accreditation.
18. Wash and sanitize dishes, utensils, pots, pans, and serving equipment.
19. Clean and sanitize food preparation areas.
20. Maintain refrigeration, ventilation, and kitchen equipment.
21. Document required food temperatures during transportation.
22. Record refrigerator and freezer temperatures daily.
III. Other Duties
• Participate in hiring, supervising, and training assistant cooks.
• Supervise and train kitchen volunteers and substitutes.
• Transport food to center classrooms and SAP sites.
• Maintain knowledge of food handling, safety, and sanitation standards.
• Participate in annual center classroom set-up day.
• Interact respectfully with staff, children, and parents.
• Other duties within scope of job description as directed by supervisor.
Qualifications
• Must be at least 18 years old.
• Must have high school education; classes or training in food service preferred.
• Must have at least one year experience in food service, preferably in school or child care center.
• Basic math ability needed for record keeping, adjusting recipes, etc.
• Ability to operate kitchen equipment and appliances.
• Ability to lift and maneuver objects weighing up to 50 pounds.
• Must have reliable access to a vehicle and a valid driver’s license.
• A healthy sick and vacation plan and paid holidays
• Single, Single Plus One, & Family Medical and Dental Insurance
• Flexible Spending Plan • Child Care Benefit
• Long Term Disability
• Paid Staff Development
