Duties and Responsibilities
Job duties
- Execution of catered cycle menu according to established guidelines.
- Review of catered meal order at time of delivery using catered meal delivery invoice and cycle menu to ensure accuracy and completeness of order. Ensuring food items are at allowable temperatures by taking temperature of catered food and documenting.
- Communication with delivery personnel and subsequently caterer when orders are incomplete.
- Examination of food items for freshness, quality, and temperatures. Refusal of all items that do not meet established guidelines.
- Storage of food items and food supplies. Food items stored using FIFO system (First In First Out) to ensure freshness.
- Handling of foods following safe food handling and sanitation regulations.
- Controlling portions served to each classroom by closely following meal pattern required portions for children and adults to minimize waste.
- Planning and execution of food distribution in a timely manner to meet set meal-time schedule.
- Communication with teaching staff, and dietitian of changes made to daily menu. Changes must be documented by keeping a monthly food calendar (menu).
- Cleaning and sanitizing of all dinnerware, pots/pans, and any other utensils or equipment used in meal preparation and service as necessary. Clean up of kitchen floors, shelves, food carts, refrigeration unit, and any other equipment in food service area. Assists in maintaining storage shelves, containers, and refrigeration unit in a clean and organized manner at all times.
- Daily documentation of meals served including: filing catering delivery invoices, completion of refrigerator temperature log, pH log, delivery log, weekly meal count tally worksheet, and monthly meal consolidation form.
- Recording accurately emergency meal supply inventory and kitchen supply inventory; assists in providing inventory information to secretary and caterer for appropriate replenishment of depleted items.
- Participates in all food program training, in-service, and staff meetings as required by COA and other funding/licensing sources.
- Performs all other duties as assigned by supervisor.
Physical Demands:
- Work is performed in the kitchen of the child development center and requires physical exertion such as, long periods of standing and lifting moderately heavy items for the purpose of storing, receiving, and cleaning of kitchen. Walking is involved in the distribution of meals and documentation of meal counts.
- Work is performed in kitchen environment and therefore involved moderate risks and discomforts that require special safety precautions. Kitchen equipment such as ovens and carts must be used with special care and attention to maintenance and safety.
Guidelines for Work:
- Guidelines for work are delineated by program funding sources, licensing bodies, COA, and agency policies and procedures.
Complexity:
- The work functions of the food handler are directly related to food service and execution of all kitchen duties including the receipt of all meals, management of kitchen inventory, food storage, documentation of meals served, and record keeping of caterer delivery invoices, sanitation, and temperature logs in a timely and accurate manner following set guidelines. In the absence of the food handler the education coordinator and/or secretary assumes full responsibility of kitchen management.
Educational & Experiential Requirements:
To be eligible for this position, the applicant must have as a minimum:
- High School Diploma or GED
- NFSMI “Serving Safe Food in Child Care” certificate
- Demonstrated knowledge of early childhood education and development programs, and the ability to:
- Work in a supportive team environment
- Work and communicate with low-income parents
- Communicate both verbally and written