at Arkansas Early Learning, Inc.
Description: Nutrition Assistant will provide service area expertise and oversight on an ongoing scheduled basis by performing the following duties:
Skills: Education and/or Experience Minimum requirement is a high school diploma or GED. 2 yrs of food service management experience and/or an equivalent of an associate's degree in a related field preferred. Experience working in public health or nutrition arena, working with low-income clients, and knowledge of family strengths/family centered practice preferred.
Duties: Nutrition Assistant Essential Duties & Responsibilities: 1. Develops and implements a plan and system of continuous monitoring and evaluation of activities within the program. Keeps complete records and documentation of all contacts. 2. Develops system for maintenance of nutrition records on children. Reviews, evaluates, interprets health records, vital statistics and other data affecting nutrition services. 3. Works with immediate supervisor in the area of planning, convening and implementation of policies and/or procedures. 4. Monitors food preparation services, ensures that all required USDA/CACFP paperwork is completed and submitted. 5. Coordinates with WIC, local food banks, etc. 6. Attends the CACFP sponsor training and stays up-to-date on regulations and menu and food service requirements. 7. Establishes relationships and develops a thorough knowledge of health resources for families including Medicaid, the state CHIP Program, state health services and other community resources that assist families in establishing a medical home. 8. Maintains up-to-date knowledge of Performance Standards including specific knowledge of child nutrition and disabilities (1308) portion of the Standards. 9. Serves as a nutrition resource or referral source to classroom staff, home visitors and family services staff (case managers). 10. Attends any training, workshops and meetings deemed necessary by the Program Director or immediate supervisor. 11. Follows the state and federal regulations pertaining to child abuse and neglect, and maintains strict confidentiality of all information. Coordinates with family community partnership staff in this area. 12. Maintains strict confidentiality with respect to Head Start/Early Head Start children, families and staff in accordance with established policies and procedures. 13. Assists in the development of protocols as necessary to support least restrictive environment for children. 14. Eats periodically in each classroom to monitor food acceptance, portions and appeal. Provides feedback to kitchen staff when changes are needed. 15. Provides systems to identify and maintain contents of kitchens assuring appropriate inventories are in compliance with child care licensing and/or other regulatory agencies regarding contents. 16. Works closely with disabilities services staff in the assessment process and follow up to assure that the special needs of each child with disabilities are met in the nutrition and food services areas. 17. As appropriate, works with assigned staff members on a system for maintaining an inventory of kitchen supplies and equipment which is checked on a regular basis. 18. Arranges for quarterly kitchen inspections to meet health code and CACFP requirement. 19. Checks menu books for CACFP for complete, appropriate and accurate documentation. 20. Develops community resources for provision of services to children with nutrition concerns. 21. Collaborates with early childhood education staff to facilitate the integration of nutrition inclusion activities in the classroom curriculum. 22. Provides resource information to staff and families on an as-needed basis. Assists in providing current information for the Community Resource Guide. 23. Works with staff to assist teachers to identify children who show signs of problems such as weight issues, eating disorders, allergies, etc. Other Component Duties & Responsibilities: 1. Responsible for understanding regulations associated with prevention of occupational disease and injury including the exercise of universal precautions and the prevention of contamination. 2. Provides input into job standards, sets goals, monitors and provides ongoing feedback for performance improvement, and submits input for kitchen staff performance appraisals in a timely manner.