KITCHEN/CLASSROOM AIDE

SUMMARY

Under the supervision and direction of the Site Nutrition Coordinator, with oversight by the Health Specialist. Incumbent is responsible for assisting in kitchen sanitization processes, delivery and on occasion, preparation of meals, inventory control for Head Start participants. Incumbent follows detailed instructions and procedures in accomplishing assignments. Incumbent is aware the Kitchen is also a learning component.

JOB DUTIES

• Assist with preparation of breakfast, lunch, and snack for up to and over 50 children 
  
  
  (0 to 5 years of age), including the operations to meet meal-serving timelines.


• Delivers food to classrooms or satellite classrooms using mobile carts. Retrieves carts following meals and snacks Monday through Thursday, or each scheduled education service day.


• Sanitization of meal service dishes and all kitchen equipment before and after each meal or food service event. Ensure all kitchen items are returned to their proper storage location cleaned and ready for use.

• Adhere to sanitation and safety requirements of the nutrition component and/or daily maintenance of kitchen area, including a weekly deep cleaning.

• Stocks food items on appropriate shelves with accurate labeling (with noted open date and expiration date).


• Prepares snacks and specialty foods as directed for special events. Support plans or research to implement cultural foods into menu planning.

• Assists with planning menus and maintains kitchen inventory; providing input to supervisor and working with other Cook(s) to meet supply and inventory needs.


• Attends CACFP training and other related training throughout the year.


• Prepare food and supplies for field trips. Attend all field trips to facilitate and assist food distribution.


• Adheres to all State Licensing regulations. 


• Attend regularly scheduled meetings.


• Assist in cleaning the classrooms when needed.


• Assist classroom teachers during rest time or lunch breaks as needed.


• Perform other job-related duties as assigned.

NECESSARY KNOWLEDGE, SKILLS, AND ABILITY

• Knowledge of an early childhood education program and services.


• Regular and predictable attendance.

• Sensitive to diverse cultures and lifestyles, and ability to work effectively with Alaska Native/American Indian and other populations.


• Knowledge of approved sanitation methods, safe food preparation, and kitchen equipment.


• Able to demonstrate sound and mature judgment.


• Knowledge of the Food Program Requirements.


• Knowledge of early childhood nutritional needs.


• Ability to judge or respond to food quality requirements.


• Knowledge of quantity buying and cooking.


• Knowledge of different types/uses of kitchen utensils and equipment.


• Able to read and write clearly.


• Knowledge of basic mathematics.


• Ability and knowledge to work with 0–5-year-old children and meet Head Start Standards of Conduct and Confidentiality.


• Skill in establishing and maintaining cooperative working relationships with children, parents, supervisors, and other support staff.

• Ability to work independently as well as with teams.


• Ability to effectively follow present instruction, and/or information to students, staff, and parents.

MINIMUM QUALIFICATIONS (Education & Experience)

• High school diploma or culinary training equivalent.


• One (1) year experience in institutional-style cooking.


• Current Food Handler Card or ability to obtain within 30 days of hire.


• Current CPR/First Aide or ability to obtain within 30 days of hire.


• A combination of experience, education, and training that provides the required knowledge, 
  
  
   skills, and abilities may substitute for degree requirements.


• Ability to use a computer to conduct time and attendance reporting, report, and data entry.

PREFERRED QUALIFICATIONS (Education & Experience)

• Culinary, ttechnical or vocational training.


• Training or knowledge with the Child and Adult Care Food Program (CACFP).