Description

The Kitchen Assistant is responsible for helping the Kitchen Manager maintain the kitchen. 

Requirements

1. Ensure kitchen and pantry meet regulatory requirements.
2. Ensure health and safety standards are met at all times.
3. Responsible for washing dishes.
4. Assists in unloading and storage of supplies.
5. Assists in preparing adequate portions for children according to the Child and Adult Care Food Program (CACFP) requirements and enough for extra. 
6. Assists in identifying food ingredients that are allergens and providing component substitutes for children with documented allergies.
7. Assists in checking and setting out supplies for meals daily and restocking meal carts. 
8. Assists Kitchen Manager in preparation and delivery of all meals, including adequate supplies, (i.e. utensils, plates) to classrooms. 
9. Assists in aiding in preparing and serving breakfast, lunch, and snack according to the established cafeteria serving schedule and menu. 
10. Conduct a daily inspection of dishes and utensils for cleanliness. 
11. Ensure all stock and inventory is organized (pantry, refrigerator, freezer, shelves and cabinets). All leftovers must be labeled and dated. All stock must have its own specific labeled space. Personal employee items in the refrigerator or freezer must have a full name and date. 
12. Assists in daily maintenance of all surfaces and floors (sweep and mop). 
13. Assists Kitchen Manager in the supervision of all kitchen maintenance. Post a schedule of all jobs, with completion timelines and responsible parties. 
14. Responsible for meeting all State/Federal regulations and training (food handlers/managers certificates, TB Skin Test, CPR and First Aid, etc.)
15. Required to attend yearly Federal Food Program training and follow mandated guidelines. 
16. Communicate weekly with the Planning Coordinator regarding food stock and cleaning supply levels. 
17. Maintain confidentiality in keeping with agency policies, and abide by the NAEYC Code of Ethical Conduct. 
18. Facilitate family style dining. 
19. Other duties as assigned by the Executive Director.