Kitchen Assistant

Job SummaryUnder the direct supervision of the Kitchen Manager, assist with meal preparation, dishwashing, equipment and utensil sanitation, and keeping food preparation and storage areas clean.Essential FunctionsThe functions outlined in this job description are examples of the general nature of those performed by employees in this position. Any combination of these functions and responsibilities may be performed. The list is descriptive only and should be used for no other purpose. Management retains the right to revise job functions at any time. These functions are not to be construed as exclusive or all-inclusive.Comply with the health/nutrition content mandates of the Head Start Performance Standards, USDA guidelines, Health Department, DHS and CACFP regulationsAssist with food inventory and controlWear serving gloves when preparing foods for the classroomsMake sure bowls, and other food containers are properly covered before putting them on the food cartPrepare meal service dishes, utensils and supplies needed for classroom deliveryCheck food portion sizes to ensure food quantities comply with Child and Adult Care Food Program regulationsCheck foods served to children requiring special diet or have specific food intolerances, to ensure that meals served to them are in accordance with their specific Food AlertUtilizing the monthly temperature log, document refrigerator and freezer temperatures daily; report climate control issues to Kitchen Manager and/or Resource CoordinatorCheck packaged food items and milk for expiration dates to ensure that foods that may be contaminated are thrown awayEnsure that milk and foods are refrigerated properly and rotated according to FIFO (first in, first out)Keep kitchen, food preparation area, and food service utensils clean and sanitized according to regulationsPrepare meal amounts based on the number of children in attendance in each classroom and report revisions needed to Kitchen Manager and/or Resource CoordinatorEnsure that proper items have been delivered and vendor receipts are given to the Kitchen ManagerMaintain a weekly inventory of foodservice utensils and dishesCommunicate kitchen needs, issues, or problems to Kitchen Manager and/or Resource Coordinator in a timely and professional mannerWork cooperatively with the Kitchen Manager and Resource Coordinator to accommodate temporary changes, and special serving requirementsComplete kitchen responsibilities in the absence of the Kitchen ManagerParticipate in staff conferences and training sessions as neededMaintain Food Handler’s Certification credentialsPerform other duties as assigned or requestedSUPERVISORY RELATIONSHIPSWorks under the administrative supervision of the Kitchen Manager. Ability to collaborate with other kitchen staff, nutrition staff, volunteers and classroom staff.QualificationsKNOWLEDGE AND SKILLSGood, time management skills, ability to meet deadlines. Good verbal and written communication skills. Computer skills a plus. Knowledgeable of meal service patterns of children zero to five years old. Must adhere to TEI’s ISMART shared values: I-Integrity, S-Shared Purpose, M-Mutual Respect, A-Accountability, R-Reflective Practice, and T-Teamwork.Education And Work ExperienceHS Diploma/G.E.D required. Ability to establish an effective professional manner in all dealings with clients, the general public, co-workers, and vendors. Must be dependable and flexible with regard to working hours.OtherBend stoop repeatedly over time, such as when removing items from oven, steamer, refrigerator, freezer, storage shelves, etc. Move objects 25 pounds over short distances. Remain in standing position for extended periods of time