Think Beyond The Label Jobs

Job Function : To prepare appetizing, nutritious meals for young children following USDA Child Care Food Program guidelines. Supervise kitchen staff and maintain facility in clean, neat and orderly fashion.

It is the expectation that all employees seek additional opportunities to contribute to the success and progress of Early Education and Care and its programs .

Specific Job Duties :

1. Provides Center Director with a monthly kitchen schedule. Schedule will indicate:
   1. Rotating duties and cleaning roster for all kitchen staff.
   2. Ensuring peer-to-peer cross-training is utilized to strengthen the kitchen and provide flexibility when short staffed, professional development, and coverage of PTO, while also helping our agency meet its overall goals.
   3. Must be approved by Center Director.
2. Prepare breakfast, lunch and afternoon snacks according to menu.
3. Request prior approval from Center Director before making menu changes or substitution.
4. Meals will be served on the following schedule:
   1. Breakfast 8:30 a.m.
   2. Lunch 11:30 a.m.
   3. Afternoon Snack 1:30 p.m.
5. Record actual number of children served each meal daily in the menu planning book.
6. Record daily menus in the meal planning book, along with the individual serving size and the collective quantities served.
7. Maintain inventory of food supplies, paper products and housekeeping supplies.
8. Submit requisition form for needed supplies to Center Director on a weekly basis.
9. Keep all food program records up-to-date and accurate. Ensure required deadlines are met.
10. Make prudent use of all food, supplies and equipment.
11. Assist classrooms as needed for cooking experiences, special events, meetings, etc.
12. Prepare food as requested for special events, meetings, etc.
13. Wash, rinse, and sanitize all utensils, pots and pans, etc.
14. Count, wash and return all utensils to classrooms daily.
15. Check to assure adequate temperatures are maintained in the refrigerator and freezer.
16. Store all supplies in neat and orderly fashion. Canned goods may not be stored directly on the floor.
17. Perform routine cleaning schedule as follows:
    1. Sweep and mop floors, empty trash and wash dishes and utensils daily.
    2. Clean out refrigerator and freezer weekly.
    3. Clean oven at least once a month.
    4. Clean shelves, can openers, wipe walls and baseboards weekly with bleach water solution.
    5. Pick-up paper, trash in hallways and check bathrooms for trash, running water, etc. daily.
    6. Put up all supplies daily.
    7. Bleach counter-tops daily.
    8. Maintain kitchen in neat, clean and organized manner.
18. Attend meetings, food service management courses, conferences, workshops, etc., as required.
19. Attend required in-service meetings/trainings.
20. Report any problems verbally and in writing regarding the food service program to immediate supervisor.
21. Actively participate in the planning of agency events, such as Kidfest and other activities sponsored by EEC.
22. Responsible for gathering resources that will support contractual match requirements for EEC's funding sources.
23. Abide by the policies and procedures set forth by the EEC's Board of Directors.

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