Description

JOB SUMMARY

Under the direct supervision of the Kitchen Manager, assist with meal preparation, dishwashing, equipment and utensil sanitation, and keeping food preparation and storage areas clean.

ESSENTIAL FUNCTIONS

The functions outlined in this job description are examples of the general nature of those performed by employees in this position. Any combination of these functions and responsibilities may be performed. The list is descriptive only and should be used for no other purpose. Management retains the right to revise job functions at any time. These functions are not to be construed as exclusive or all-inclusive.

• Comply with the health/nutrition content mandates of the Head Start Performance Standards, USDA guidelines, Health Department, DHS and CACFP regulations
• Assist with food inventory and control
• Wear serving gloves when preparing foods for the classrooms
• Make sure bowls, and other food containers are properly covered before putting them on the food cart
• Prepare meal service dishes, utensils and supplies needed for classroom delivery
• Check food portion sizes to ensure food quantities comply with Child and Adult Care Food Program regulations
• Check foods served to children requiring special diet or have specific food intolerances, to ensure that meals served to them are in accordance with their specific Food Alert
• Utilizing the monthly temperature log, document refrigerator and freezer temperatures daily; report climate control issues to Kitchen Manager and/or Resource Coordinator
• Check packaged food items and milk for expiration dates to ensure that foods that may be contaminated are thrown away
• Ensure that milk and foods are refrigerated properly and rotated according to FIFO (first in, first out)
• Keep kitchen, food preparation area, and food service utensils clean and sanitized according to regulations
• Prepare meal amounts based on the number of children in attendance in each classroom and report revisions needed to Kitchen Manager and/or Resource Coordinator
• Ensure that proper items have been delivered and vendor receipts are given to the Kitchen Manager
• Maintain a weekly inventory of foodservice utensils and dishes
• Communicate kitchen needs, issues, or problems to Kitchen Manager and/or Resource Coordinator in a timely and professional manner
• Work cooperatively with the Kitchen Manager and Resource Coordinator to accommodate temporary changes, and special serving requirements
• Complete kitchen responsibilities in the absence of the Kitchen Manager
• Participate in staff conferences and training sessions as needed
• Maintain Food Handler’s Certification credentials
• Perform other duties as assigned or requested

SUPERVISORY RELATIONSHIPS

Works under the administrative supervision of the Kitchen Manager. Ability to collaborate with other kitchen staff, nutrition staff, volunteers and classroom staff.

Qualifications

KNOWLEDGE AND SKILLS

Good, time management skills, ability to meet deadlines. Good verbal and written communication skills. Computer skills a plus. Knowledgeable of meal service patterns of children zero to five years old. Must adhere to TEI’s ISMART shared values: I-Integrity, S-Shared Purpose, M-Mutual Respect, A-Accountability, R-Reflective Practice, and T-Teamwork.

EDUCATION AND WORK EXPERIENCE

HS Diploma/G.E.D required. Ability to establish an effective professional manner in all dealings with clients, the general public, co-workers, and vendors. Must be dependable and flexible with regard to working hours.

OTHER

Bend stoop repeatedly over time, such as when removing items from oven, steamer, refrigerator, freezer, storage shelves, etc. Move objects 25 pounds over short distances. Remain in standing position for extended periods of time