The fall of 2018 finds us beginning our 11th year of operation of the Pius X School Nutrition meal program.
As we began in 2001 we averaged around 375 students for lunch. Our count today has more than doubled that amount. We hit an all-time goal of 1,000 meals one day this fall, with the favorite lunch of Meal in a Bowl.
From 2008 until 2011, our food was prepped in the Old Clark Jeary facility and was hauled to Pius X, rain or shine. The $500,000 Kohl’s winning started the ball rolling and the new kitchen, serving area became a reality.
We serve breakfast each day. Hot breakfast is served each day, with a variety of other ala-carte favorites being offered.
We almost always serve 2 entrees each day, unless it is a favorite that a second is not necessary. Scratch cooking is our method of preparation, at least one of the items per day is not taken out of a box, but actual preparation occurs.
We currently serve 4 – 22 minute lunch periods, starting at 11:22 a.m.
Each lunch period features 3 – 6 foot-long Fruit and Vegetable Bars, serving a wide variety of fresh fruits and vegetables. Many of our items our purchased from the Nebraska Cooperative, through the Farm to School Program
We have an established bakery that scratch bakes and sell an average of 700 desserts per day, all following the prescribed guidelines of 200 calories and 230 mg sodium. A lot of work was done on modifying original recipes to meet the current USDA guidelines. Students can purchase these ala-carte or after school.
S.A.S.(Service After School ): This program is in its 5th year. We sell food after school. We normally have an entrée at a reduced price and a variety of snacks, fruits and milk. This is a great way to refuel for the students that wait for rides or are participating in after school activities
50% of our staff has bachelor’s degrees and 3 members have master’s degrees. All of the staff have some college background. The food service staff brings an extensive food service back ground to the table with over 140 years in a variety of food-service settings.
Staff on duty: Carmen Goeden, Director; Cindy Kaminski, R.D. Lead Production tech, Deb Blaser, lead Bake, cash register operations leader, Mary King, cooks assistant, FV Bar, Cooks assistant, and FV bar, Carrie Herrera, Bakery assistant, FV Bar, cashier, Amy Wiese, set-up, S.A.S., cashier, Alice Arndt, set-up, FV BAR, Cashier. Other staff that have joined us this year are Mary McCoy and Lisa Barnes.
Invaluable assistance at lunch time with garbage and dish room duties, Randy Leber and Troy Zorn, Maintenance.
