CELC WANTS YOU! APPLY AND WORK WITH US! NO EVENINGS OR WEEKENDS

Under general supervision, operate standard kitchen equipment to prepare, cook, and serve food to children and classroom staff. Maintain inventory, create and follow menus following CACFP guidelines, follow special dietary guidelines for enrolled children. Maintain exemplary cleanliness and recordkeeping. Ensure compliance with all local, state, and federal regulations.

Benefits: All full-time staff receive paid benefits including paid holiday, vacation, sick time, health insurance, dental and vision insurance, life insurance and 401(k). Our wages are competitive and commensurate with experience.

Essential Responsibilities:

Kitchen Operations (70%)

Responsible for efficient kitchen operations, including giving direction to other food service staff.

Ensure that all kitchen needs, issues or problems are communicated to Director of Program Operations in a timely and professional manner.

Respond efficiently and appropriately to the unexpected problems that may arise (i.e. staff shortages, equipment malfunctions, etc.)

Act as primary cook in preparing high quality, high quantity nutritional food, following standardized recipes as directed.

Assist in placing and receiving orders from vendors, ensuring that proper items have been delivered, and stocking shelves, pantry, and refrigerator/freezers.

Adhere to sanitation and safety procedures as defined by the Ohio Department of Health, USDA, and local guidance.

Prepare and organize necessary food, utensils and supplies needed for timely meal service.

Prepare, measure, and label food for delivery to sites and individual classrooms.

Wash dishes, pots, pans and utensils using approved sanitation methods.

Return all items to the proper storage site.

Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.

Complete daily food, refrigerator, and freezer temperature checks, to ensure that food is heated and stored at the appropriate temperatures.

Develop and test standardized recipes, using potion control methods, including weighing of meals components .

Ensure that enrollment numbers and meal consideration are received weekly from each center to ensure the appropriate portion sizes and meal substitutions are delivered.

Communicate any changes to the menu in a timely manner.

Office Support/ Office systems (15%)

Reconcile weekly inventory of food and supplies and communicate site needs to Chief Finance Officer in an organized and efficient format.

Communicate via email, telephone, and text in a professional manner

Ensure that kitchen operation needs, issues or problems are communicated to the Director of Program Operations in a timely and professional manner.

Other Job Responsibilities (15%)

Deliver meals from kitchen to other sites daily.

Order and pick up supplies as needed.

Ensure program compliance.

Assurance that quality services are delivered in a coordinated, integrated manner.

Submit monthly reports on food service activities to the Director of Program Operations.

Monitor and assure availability of supplies, equipment and maintenance.

Perform other duties as assigned.

Individual Responsibilities:

Arrive on time for work

Be reliable in attendance and follow agency guidelines for attendance and PTO usage

Come to work with a positive attitude

Approach criticism with a learning attitude

Communicate directly and avoid gossip

Be flexible in scheduling to meet the needs of the overall program

Demonstrate honesty, integrity and commitment to confidentiality

Show initiative in problem-solving and be open to new ideas

Valid driver's license, must be able to use your personal vehicle for deliveries. Mileage will be reimbursed.

Knowledge / Skills / Experience Required

• Minimum of two years large scale food production experience including sanitation and safety procedures, inventory systems, USDA and other food service documentation. Associate Degree in Food Service or related degree desirable.
• Valid OH driver's license and clean driving record for past three years.
• Completion of comprehensive manager certification in food protection course (Manager Certification) through the Ohio Department of Health
• Completion of Servsafe Manager certification
• Good time management skills, ability to meet deadlines.
• Skill in handing sensitive situations and information in a professional manner.
• Excellent diagnostic and problem-solving skills
• Ability to communicate (verbal and written) effectively and appropriately with others.
• Ability to prioritize and manage work load and deadlines.
• Ability to work independently and in team environment.

Physical Abilities and Process

• Frequent repetitive motion with hands, use of computer keyboard, telephone, filing and food preparation activities.
• Continuous standing and walking in kitchen
• Regular bending and lifting of bulk foods, food bins, and hot food caddies: bulk food items are lifted from the floor and weigh 10-50 lbs. and each food bin weighs 30-70 lbs. and are lifted from floor and work tables and loaded into vans.
• Regular crouching and stoop to retrieve items from lower shelves. Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8 high.
• Occasional standing, stooping, bending, reaching and lifting of up to 25 lbs in office and kitchen environment.

Equal Opportunity Employment Statement: CELC is an equal opportunity employer and affords equal opportunity to all applicants for all positions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other status protected under local, state or federal laws.

Compensation details: 18-24 Yearly Salary

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