Applicants must successfully meet all background screening and employment eligibility requirements applicable to the position. Must meet all requirements for employment established by Head Start Program Performance Standards, state childcare licensing regulations, and agency policies.

Summary:

Responsible for seeing that the kitchen is clean and sanitary all food & cleaning supplies are stored properly, food prepared properly and in a sanitary manner. Responsible for ensuring complete meals served according to USDA guidelines to all ACHR children, designated adults and any programs we contract to serve; dishes & utensils washed and counted out for the next meal; disposables used only in case of emergency and timely, accurate daily records kept per USDA.

Primary duties:

Ensure that assigned kitchen aide follows the USDA and Head Start objectives, goals, and organization structure, the ACHR, Inc. Policies and Procedures, the USDA Manual, and the ACHR procedures related to nutrition. Follow standards and good sanitation practices. Ensure kitchen runs efficiently and smoothly. Receives supplies, checks them for quantity and quality, assures that every item is accounted for, signs invoices, and updates inventory sheets. Ensure all food is stored properly when received and as leftovers after cooking; sees that leftovers are labeled and dated. Updates inventory sheet each day; does an actual count inventory each Friday. Utilize the Food Buying Guide to prepare the Food Production Records and to plan accurately how much food to prepare for meals and snacks. Ensure leftovers or perishables are used in a timely manner and properly included in meal plans, makes appropriate notes on production records to show use of these items; notifies supervisor of changes. Ensure kitchen and storage areas are clean and ready for inspection at all times; includes seeing that all items are in the proper place; cleaning supplies are stored separately from food; NO items stored on the floor. Checks temperature of refrigerators and freezers at the beginning and ending of each day and logs temperatures on the temperature log. Report any needed repairs to kitchen through proper procedures and in a timely manner. Reports any food items, supplies or equipment needed immediately to supervisor Ensure kitchen is open and closed properly, securely, and in a timely manner each day. Cook, serve and clean up for any special meals including occasional evenings and weekends when served from center kitchen or when requested by supervisor. Ensure kitchen is in order every day and preparations are made for breakfast, including counting dishes and silverware and placing on carts so that someone else could fill in in the kitchen if necessary. Prepare and ensure food is prepared following recipes and/or guidelines. Monitor menus each day, if change is needed, fill out forms to indicate changes and notifies supervisor to notify Center Supervisor to notify teachers. Ensure all items are present in the correct food categories; uses USDA Food Buying Guide and measures food to assure that the correct number of servings are prepared and sent to each classroom to serve the number present in that classroom on that day. Ensure food is sent out to the classroom on time and that it is hot or cold as appropriate. Ensure children on special diets receive the correct food each day, working with RD or Nutrition Services Supervisor to make a substitution plan to the center menus for each child affected. Follow the substitutions according to food restrictions to meet both requirements of the child's special diet and the USDA requirements. Ensure correct number of plates, cups, and utensils are sent and returned from each classroom. Work with Nutrition Services Supervisor to assist in planning meals, training of other kitchen staff, assigning task and expectation of performing task.

Education:

High school diploma or equivalent preferred Possess and maintain

ServSafe Certification Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person