Stacy Franklin

Foster a collaboration and positive relationship with Home Day Care Provider, ensuring they fully understand and adhere the CACFP food guidelines by conducting compliance checks three times a year. This will help guarantee that they are serving nutritious and appropriate meals to the children in their care.

In addition, it is essential to oversee the Project Share sites contracted with the Shasta County Office of Education. Regular monitoring of these sites will help verify their compliance with the CACFP food guidelines.

As part of my role with CalFresh Out Reach, I operate under a contract grant in partnership with Chico State. I have established strong ties within the local community to effectively share valuable CalFresh resources .This collaboration facilitates a smoother application process for residents, enabling them to access the nutritional support they need.

In my role as a lead cook I had the pleasure of repairing and serving nutritious meals for a delightful group of 10-12 preschoolers. Every day, I meticulously adhered to the strict food guidelines established by the child and adult care food program (CACFP) , ensuring that each meal was not only wholesome but also tailored To meet the dietary needs of young children, along with balanced portions of proteins and grains, all designed to support their growth and development. Each meal time was just not about food It was an opportunity to create a joyful and engaging atmosphere where the kids could enjoy their meals and learn about the importance of good nutrition

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.