Chef

All tasks are to be performed in accordance with all state and federal regulatory agencies.

• Plans and prepares foods in accordance state and USDA standards.
• Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children.
• Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. With guidance from the owner or director, modifies menus for children with allergies. Documents all modifications and substitutes on posted menu.
• Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have additional servings.
• Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
• If applicable delivers foods from the kitchen to the classrooms ready to be served as suitable for the children's age and development. (See USDA guidelines)
• Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
• Compliant with state training requirements. Participates in professional training opportunities.
• Participates in all emergency drills and environmental safety activities.
• Participates in general staff meetings and other meetings and events planned by the owner and director.
• Performs other duties, as assigned by the director.
• Wear food service gloves when handling food.
• Comply with OSHA guidelines.
• Communicate with children in friendly and positive manner.