Kitchen Staff Substitute

Description

SUMMARY

The Kitchen substitute provides support, under the direction of the cook and/or kitchen assistant, to carry out the full range of kitchen operations, which may include the transportation of meal service components, in accordance with federal, state, and local requirements. The Kitchen substitute in coordination with Health Program Services staff, provides nutrition services that are developmentally appropriate and that will support each child’s growth and school readiness. Centers are located Sarasota, Venice & North Port.

Requirements

The requirements listed below are representative of the knowledge, skill, and/or ability needed for this position. Reasonable accommodations are provided as required to enable individuals with disabilities to perform the essential functions.

Licenses / Certifications

• Valid Driver’s License and acceptable driving record – proof of auto insurance within agency limits, or access to transportation.
• Immediate/continued enrollment in the Criminal History Registry-Child Care Division.
• Current Health Appraisal updated every two (2) years.
• Health Sanitation Certification (e.g., Food Handler, ServSafe, etc.) or ability to complete within 90-days of hire.
• Certification in Infant/Child CPR and First Aid certification or ability to complete within 90-days of hire.

Education / Equivalent Experience

• High School Diploma or G.E.D. required.
• Must be 18 years of age.
• (1) year of experience working in commercial or retail food service and preparation is desired.

Competencies (Knowledge, Skills, and Abilities)

Knowledge of:

• Standard cooking terms and measures, commercial kitchen procedures, and equipment operation.
• Proper methods are used commercially for food storage, the use of equipment, materials, and supplies.
• Health, safety, and sanitation measures to maintain a commercial kitchen.

Skill/Ability to:

• Speak, read, and write English; bilingual in English/Spanish is helpful.
• Calculate simple mathematical problems related to measurement and conversion.
• Understand and follow directions related to recipes, food preparation, and sanitation procedures.
• Manage time, solve problems, and make appropriate decisions in varying situations.
• Work collaboratively and cooperatively with fellow staff, parents, and community partners.
• Develop and maintain positive, professional relationships with staff, community partners, and stakeholders.
• Utilize agency resources appropriately.
• Use technology as applicable to plan, monitor, and oversee kitchen operations.
• Maintain sustained concentration and attention to detail.
• Set and maintain professional boundaries with families.

Physical/Mental Demands

• Lifts, carries, and/or moves up to 30-75lbs.
• Walks and/or stands for extended periods of time.
• Engages in frequent, repetitive motion with hands, using manual dexterity in food preparation and operation of kitchen equipment.
• Reaches with hands and arms, stretches, and crouches.
• Talk and listen to exchange information.
• Responds both physically and mentally to emergency or crisis situations

Environmental Conditions

• Variability in temperature, environment, and noise
• Potential sensory response associated with various foods, kitchen cleaning agents, fumes, and dust.
• Contact with children who are ill and/or possibly contagious.
• Contact with chemicals to clean and sanitize equipment and facility