Roving Kitchen Assistant

Brief Description

DEPARTMENT: Food Services

REPORTS TO: Food and Nutrition Services Manager

STATUS: Non-Exempt

DUTIES AND RESPONSIBILITES

• Prepare and portion breakfast and snack food items according to cycle menus and using the CACFP Meal Patter and other SJB portioning guides to prepare the proper quantities for the children and modeling adults. Food items are portioned into reusable containers, and they need to be covered for transport to the centers.
• Responsible for completing all paperwork required by the Child and Adult Care Food Program (CACFP), USDA, and the company in a timely manner.
• Responsible for proper portioning of food.
• Establish and maintain cooperative working relationships.
• Works collaboratively alongside the members of the kitchen team.
• Maintain excellent customer service skills when delivering meals or other items to the classrooms.
• Possess basic knife skills and be confident in cutting a wide variety of food products.
• Apply all health and safety regulations according to USDA regulation, CACFP guidelines, SJB guidelines and health codes.
• Identify workplace hazards and/or unsafe conditions and take appropriate action to correct.
• Contribute suggestions for improvement in systems affecting the central kitchen.
• Maintain kitchen carts with attention to detail in cleanliness using a three-part process multiple times per day.
• Maintain and clean kitchen, storage rooms, pantries, refrigerators, ovens and other areas as required.
• Cross train as a Driver on all delivery routes.
• Cross train in packing out breakfast and snack items.
• Cross train to support cooks in the kitchen.
• Travel when necessary to conduct SJB business.
• Other duties as assigned by the Food and Nutrition Services manager or the Educational Health and Supportive Services Director.
  
  

HEALTH AND SAFETY

• Report safety hazards and injuries immediately and ensure proper paperwork is competed in a timely manner.
• Use equipment and materials in a safe and acceptable manner.
• Mandated to report suspected child abuse.
  
  

Skills And Ability

• Possess strong cutlery skills.
• Work independently and as part of a team.
• Must read and write English.
• Perform basic arithmetic in order to calculate portioning quantities and scaling recipes.
• Basic knowledge of office administration including efficient filing systems, office machines and equipment, and computer software such as Word, Excel, Publisher, Outlook (email & calendar).
• Effectively communicate with regulatory agents, staff, and community representatives.
• Must present a neat, professional appearance.
• Belief in working as a professional, cohesive team member.
• Strong knowledge and practice of how to use commercial grade kitchen appliances.
• Awareness and respect of cultural differences.
  
  

Requirements

EDUCATION AND EXPERIENCE

• Prefer one (1) year or more of experience as a kitchen aide.
• Degree and/or certificate in the food service field is desirable.
• Food Handlers Certification required. If not currently certified will be required to attend training and pass the test within 60 days of employment.
• Must be in good physical health as verified by a current health screening, including a test for Tuberculosis performed under the supervision of a physician not more than 60 days prior to employment.
• Proof of up-to-date immunization records to include but not limited to Measles, Pertussis, Tuberculosis (every 4 years), and Influenza (annually).
• Must be able to pass a fingerprint clearance, criminal record, FBI and DOJ clearance and child abuse index check prior to employment.
• Must possess a valid California Driver’s License and meet minimum insurance requirements for personal vehicle and have a driving record which meets the standards set forth in Administrative Regulation 4532 and 4533. If current auto insurance has a “Business Use Exclusion” it will need to be removed from your policy.
• Completion of Mandated Reporter Training as per Assembly Bill 1207. Must be completed every 2 years.
  
  

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Physical demands and work environment characteristics described here are representative of those that must be met (or may be encountered) by an employee to successfully perform the essential functions of this job.

• Physical Demands:
• Requires employee, on a regular basis, to do the following: stand, walk, sit, use hands to finger, handle, feel, reach with hands and arms, stoup, kneel, crouch, crawl, talk, hear, smell, lift 35 pounds or more, move safely and quickly across surfaces.
• Requires employee, on occasion, to climb or balance.
• Requires employee, on a regular basis, to use the following visually: close vision, distance vision, peripheral vision, depth perception, and ability to judge distances.
• Requires employee, on a regular basis, to use their hearing to: respond quickly to sounds, recognize alarms, and receive detailed information through oral communication.
• Requires employee to wear slip resistant shoes daily (bottom of sole must say slip or oil resistant) (annual stipend provided).
• Requires an employee to wear Chef coats and or aprons that must be worn during all food preparations (these will be provided.)
• Requires an employee to have the ability wear personal protective gear correctly most of the day (as needed).

• Work Environment:
• Requires employee, on a regular basis, to work indoors.
• Requires employee, on a regular basis, to be exposed to hazardous situations and conditions, that may produce cuts or minor burns.
• Requires employee, on a regular basis, to be exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Requires employee, on a regular basis, to wear protective and safety attire, such as gloves.
• Requires employee, on a regular basis, to work physically close to others.
• Requires employee, on occasion, to work near contaminants and hazardous equipment.
• Requires employee, on a regular basis, to work in a noisy and distracting environment.
  

The above is intended to describe the duties and requirements for the performance of this job. It is not to be constructed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee will initially be assigned a site, but their assignment may change from time to time without notice, as all employees are expected to work where needed without dedication to a specific location. Some employees may be located at one location for an extended period of time, which does not guarantee them that location on a go-forward basis. We are open from

6:45am to 6:15pm Monday through Friday. Employee must be able to work during this time frame. This agreement does not affect your “at-will” employment with SJB Child Development Centers. “At-will” meaning separation with or without notice for any reason not prohibited by law can be initiated by either party.

Summary

SUMMARY

Provides support by preparing and portioning seasonal nutrient-dense foods for all centers. The roving assistant applies health, safety, and professional standards for

receiving, preparing, serving, and storing of all food items. Responsible for maintenance, cleanliness and sanitation of the food preparation space. Have a strong curiosity about cost efficient seasonal produce and nutrient-dense foods and understands how to control inventory and food cost through proper preparation and portioning.