To assist in serving breakfast, lunch and snacks to preschool children by preparing food according to approved cycle menus, following guidelines and regulations established by USDA, Head Start, DHEC and SC Day Care Licenses.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Follow approved menu. Provide classrooms with items and food for modified family-style service.
2. Deliver prepared meals to assigned centers. Monitor food temperatures and meal pattern requirements. Distribute meals and check diet restrictions.
3. Receive stock and help check orders against invoices and food orders.
4. Ensure delivery tickets are completed and signed by center staff daily. Count children and adults consuming meals and record on delivery tickets.
5. Clean food preparation area and transportation vehicle according to schedule.
6. Monitor Inventory for needed supplies at satellite center. Ensure First In First Out (FIFO) stocking method is used.
7. Assist with maintaining appropriate accounting and administrative documentation, such as meal count records, kitchen inventory, food orders, milk inventory, and vehicle logs.
8. Ensure temperatures of refrigerators, freezers and milk coolers are taken early morning and posted; stoves and appliances are turned off. Lock and secure kitchen at end of day.
9. Perform other related work and acquire related job skills as required by management.

ACCOUNTABILITY

For the effectiveness of the program.

Dimension: Children at assigned center and those to whom food is catered.

SUPERVISORY RESPONSIBILITIES

None.

EQUIPMENT AND MACHINES

Kitchen equipment and appliances; calculator.

WORKING CONDITIONS

Full body agility with frequent repetitive motion with wrist and hands, reaching, pushing, pulling, stooping, lifting and carrying up to 45 pounds, exposure to extremely cold and hot conditions, ability to stand on feet minimum 90% of work day, good balance for reaching, and a sense of feel and touch.

Must wear clean clothes; rubber sole, closed toe, non-canvas shoes; hair net or cook’s hat.

ADDITIONAL COMMENTS

Must have knowledge of operation and cleaning of all kitchen equipment, and cycle menus.

Must have ability to communicate with a variety of people and work independently. Must be cooperative and display a positive attitude towards working with other staff members.

Must exercise discretion and sound judgment in the performance of assigned duties.

Must be able to understand and follow verbal or demonstrated instructions. Must have good reading and interpretive skills.