Kitchen Staff Job Description

General Description:

The kitchen staff is responsible in the general supervision and management of kitchen space in accordance with the goals and policies of Gorman Christian Academy and Early Learning Center.

Kitchen staff will work Monday, Tuesday and Wednesday 10:00-1:30 pm

Required Personal Qualities

The Kitchen Staff shall:

Have received Jesus Christ as his/her personal Savior.

Believe that the Bible is God’s Word and standard for faith and daily living.

Be in whole-hearted agreement with the school’s Statement of Faith and Christian philosophy of education.

Be a Christian role model in attitude, speech, and actions towards others. This includes being committed to God’s Biblical standards for sexual conduct.

Be an active member in good standing at a local, evangelical church that has a Statement of Faith in agreement with the church’s/school’s Statement of Faith.

Performance Responsibilities:

• Serving lunch daily
• Reporting anything wrong with the equipment in the kitchen
• Making sure stock gets put away when it arrives.
• Cleaning up the kitchen area after lunch.
• Making sure menu is followed properly daily for each meal.
• Making sure meals are being served on time for all students
• Assist with general housekeeping tasks
• Keeping the kitchen, kitchen equipment, and storage pantry, clean and sanitized.
• Following the attached Kitchen to do list
• Maintaining sanitizer and disinfectant bottles for all spaces in accordance with state sanitation guidelines.
• Maintaining a professional attitude in communicating with teachers, administrators, children, and parents.
• Working to fulfill responsibilities and procedures in accordance with the staff handbook.
• Supporting the administration, school board and patrons of the school.
• Maintaining current infant/child CPR and first aid certification, state required trainings, and criminal background checks.
• Keeping kitchen and materials up to state sanitation standards.

Kitchen Daily To-Do List

Kitchen doors should always remain closed.

Every day - Wash all food serving containers, utensils, pans after each meal. Put all dishes away in a neat and orderly fashion

Thoroughly clean inside of refrigerator

When food is delivered monthly, check invoice for items delivered and note or return any damaged goods: all packaged foods are to be removed from shipping boxes and stored in the pantry. All canned food is to be removed from the box, put on the shelves. No food should be placed on the floor.

Clean outside of all appliances and appliance surfaces

Weekly clean food out of fridge from the week.

Kitchen Procedures/Guidelines

Practice Sanitary Food Handling Procedures.

• Wash Hands
• Wear Gloves
• Wear Hair Restraint
• Wash and Sanitize all Food preparation /Serving surface: Countertops, Serving Carts before and after food preparation

Catered Food

When food is delivered , hot food items should be placed in the oven on warm to maintain/hold 135 degrees. Do not turn it higher, also occasionally stir to prevent overcooking

Cold food items should be maintained at 41 degrees or colder. Place in the refrigerator until time to serve.

Food Supplemented by Gorman

Canned fruit should be opened, drained if needed and put in serving containers. Cover all containers immediately.

Condiments opened and stored in a container other than the original packaging must be labeled and dated when filled. Condiment serving containers must be filled once, emptied, and washed before refilling again. This includes all serving bottles with condiments, syrup, ketchup, ranch dressing and jelly.

During food inventory, pantry, refrigerator, and freezer, check all food products for expiration date. Use products with the closest upcoming expiration date first.

Job Type: Part-time

Pay: $15.00 per hour

Expected hours: 12 per week

Benefits:

• Employee discount
• Paid time off

Shift:

• Day shift

Weekly day range:

• No weekends

Shift availability:

• Day Shift (Preferred)

Work Location: In person