Job description
Reports to:
Director or Assistant Director
Basic Function:
Responsible for the organization of the nutritional component of the center’s menu, sanitary storage of food, inventory of supplies, serving meals to classrooms, and basic cleaning/housekeeping duties after meals to keep good hygiene in the work environment.
Experience:
- Degree: High School Diploma or GED and Valid Food Handler Certificate
Qualifications:
- One year of prior experience in planning and preparing food for early childhood.
- Obtain and maintain a valid food handlers certificate and a sanitation certificate.
- Strong time management, leadership, and organizational skills
- Submit to various background checks including those completed through the Department of Human Services.
- Complete a Tuberculosis test and physical
- Possess a strong work ethic, be punctual, and have minimal absences
Required Expectations:
- Utilize developmentally appropriate practice and best practice methods at all times
- Be a positive role model for all caregiving staff and children
Responsibilities and Duties:
Including, but not limited to, the following:
- Plan the menu for all center meals and snacks by state, safety, and nutritional requirements every month.
- Submit a monthly menu to the Administrator for approval.
- Portion sufficient amounts of food items for each classroom daily.
- Deliver all meals and snacks to classrooms at the scheduled time. Must wear an apron, hair net, and gloves to prepare and deliver food. Feet must be protected in closed shoes and hair not visible at all times. Your uniform or clothing must be neat and clean daily, without stains or odors.
- Adhere to all local, state, and funding state guidelines regarding food handling and preparation requirements.
- Maintain stock and ordered kitchen inventory to include food items, catering needs, paper goods, and cleaning supplies.
- Maintain a cleaning and sanitation checklist daily. Hand-washing signs must be laminated and posted in the sink area.
- Maintain shelf cleanliness to stock incoming kitchen supplies by lifting and placing them on shelves.
- Maintain a sanitary kitchen environment including the food preparation area and orderly maintenance of supplies at all times.
- Decorate and maintain bulletin boards in the kitchen area with updated monthly information. Participate in each classroom’s nutrition educational activities.
- Must attend ongoing training, membership to food organizations, conferences, and community multicultural food events.
- Create a food survey twice a year to obtain parent and staff opinions about the current meal program, and updated suggestions.
- Maintain confidentiality in preparing and managing documents for children who have special diets.
- Disallow staff and children food items that are not prepackaged by commercial means.
- All foods must be rotated by the expiration date. Cooking tools that are worn, must be discarded and new items ordered. Infectious traps must be out of sight and inaccessible to children and food services.
- Monthly meetings will be scheduled to discuss progress, concerns, and new idea implementation.
Skills:
- Oral Communication Skills
- Math Aptitude
- Organization
- Planning
- Time Management
- Interpersonal skills
- Reading Skills
- Customer Service
- Diplomacy
- Professionalism
- Teamwork
Hourly rate is determined based on experience and/or qualifications
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