Primary Roles & Responsibilities Demonstrated experience with proper food handling and carrying out daily food program Deliver meals to each classroom at designated times; two (2) meals plus snacks Afternoon snacks will be sent out with lunch; restock breakfast in the rooms before leaving for the day Collect dishes from each classroom in a timely manner Read and follow planned menus; Center Director or assigned designate plans the menus Document changes made to the Center and classroom menus Maintain kitchen and ensure cleaning and sanitizing schedule is followed and kept up to code of Department of Health and ODJFS (Ohio Department of Job & Family Services) Write and maintain a recipe book of all recipes used Maintain the organization of foods and inventory Work closely with the Center Director to complete food orders including shopping for groceries and/or picking up the groceries Cut any foods that are potentially choking hazards for children before delivery Provide the classroom with any utensils needed for serving and cutting Check the allergy list and provide alternative food for children with allergies and/or special diets Maintain a healthy workspace Wash and sanitize infant and toddler cups in dishwasher and distribute to classrooms Run dishwasher and unload; notify the Center Director and/or assigned delegate to turn off water and unplug dishwasher Wash pots and pans Tear down carts, sanitize dishes, and put food away; throw away leftover food Save any fruit not opened and unopened milk according food program regulations Attend and complete annual food safety training and stay current with Ohio Child Nutrition Standards Other duties as assigned by the Center Director Essential Skills, Experience & Qualifications Must be able to establish and maintain harmonious relationships with other staff members, parents, volunteers, professional colleagues, community leaders, and the general public; consistently present oneself in a professional manner including appearance, attitude, and interactions with others Must be able to maintain confidentiality Must possess effective oral and written communication skills High School education or equivalent is required Group Cooking, three (3) years is preferred ServSafe certification at the time of hire is preferred; required to be completed within 90 days of hire date Must pass a BCI/FBI background check through ODJFS Physical Requirements Must be able to lift and carry supplies and equipment weighing up to 30 pounds Work within an environment where exposure to communicable diseases and bodily fluids is possible Be able to understand and follow all safety protocols and use safety equipment Must meet minimum bona fide occupational qualifications and requirements and perform functions of the position with or without reasonable accommodation

Job Types:

Full-time, Part-time Pay:

$13.00 - $15.00 per hour

Benefits:

Employee discount Paid time off

Work Location:

In person