General Summary :

The Kitchen Aide is responsible for supporting the health, nutrition, safety, sanitation, and daily operations of the Head Start and Childcare Center. This position prepares and serves nutritious meals and snacks in compliance with Child and Adult Care Food Program (CACFP) requirements, maintains required food service records, and ensures the safe storage, handling, and preparation of food. The Kitchen Aide is also responsible for maintaining a clean, sanitary, safe, and welcoming environment. Duties include cleaning, sanitizing, disinfecting, waste disposal, food inventory management, and supporting infection control practices. Working collaboratively with center staff, the Kitchen Aide promotes children's health, safety, and school readiness by ensuring compliance with Head Start Program Performance Standards, CACFP regulations, Virginia Department of Health requirements, Virginia childcare licensing standards, and agency policies and procedures. This position requires strong organizational skills, attention to detail, the ability to work independently, and a commitment to providing high-quality services to children and families. Food Service Duties 1. Prepare and serve meals and snacks according to approved menus, recipes, portion sizes, and CACFP requirements. 2. Ensure meals are prepared and served on schedule. 3. Maintain food production records, meal counts, temperature logs, inventory records, and other required documentation. 4. Receive, inspect, store, rotate, and inventory food and supplies using First In First Out (FIFO) procedures. 5. Ensure food is properly labeled, stored, and protected from contamination. 6. Accommodate approved food allergies, special diets, and medical meal modifications. 7. Deliver meals to classrooms prepared for family-style dining and developmentally appropriate service. 8. Assist with nutrition education activities and family engagement activities related to healthy eating. 9. Maintain kitchen equipment and promptly report maintenance concerns. 10. Serve all meals family style, if developmentally appropriate. Ensure food is cut into appropriate bite sizes for the age being served. 11. All meals should be served on washable dishes; disposable products should only be used during emergency situations and not as part of regular operational practice. Cleaning and Sanitation Duties 1. Clean and sanitize kitchen areas according to established schedules. 2. Sweep, mop, vacuum, dust, and disinfect surfaces daily. 3. Sanitize tables, high-touch surfaces, door handles, sinks, counters, appliances, and equipment. 4. Empty trash and recycling and transport waste to designated disposal areas. 5. Maintain cleaning logs and sanitation records. 6. Secure cleaning products according to Safety Data Sheet (SDS) requirements and agency policies. Health and Safety Duties 1. Follow all Head Start health and safety requirements, agency policies, CACFP standards, and local health department regulations. 2. Conduct daily health and safety inspections of kitchen and food storage areas. 3. Report hazards, maintenance issues, pest concerns, and safety risks immediately. 4. Participate in emergency preparedness activities, drills, and emergency response procedures. 5. Support infection control and communicable disease prevention measures. 6. Maintain confidentiality regarding children, families, and agency operations. Team Participation 1. Participate in pre-service, in-service, staff meetings, monitoring reviews, and professional development activities. 2. Maintain positive working relationships with staff, children, and families. 3. Promote a positive image of the agency. 4. Perform other duties as assigned. Minimum Qualifications Education High School Diploma or GED required. Coursework in food service, nutrition, custodial services, or related field preferred. Valid Virginia Operator's License and reliable transportation. Must pass drug screen, criminal background screening including criminal, sex offender and child protective services. Must demonstrate respect for children and adults from various cultures and backgrounds, flexibility, patience, good personal hygiene, health, and mental health that do not interfere with responsibilities. Certifications ServSafe Manager Certification required. Ability to obtain required food service certifications within designated agency timelines. CPR/First Aid certification as required by program standards. Experience Experience in food service. Knowledge of CACFP requirements preferred. Experience working with young children and families preferred. Physical Requirements Frequently stand, walk, bend, squat, kneel, lift, carry, push, and pull. Frequently lift up to 50 pounds. Operate cleaning equipment and kitchen equipment safely. Work in kitchen environments with varying temperatures. Perform repetitive cleaning and sanitation tasks.

Job Types:

Part-time, Contract Pay:

$15.25 per hour

Benefits:

Paid training

Education:

High school or equivalent (Preferred)

Experience:

food service: 1 year (Preferred)

Work Location:

In person