Job Summary: 

The incumbent serves as the Child Care Center Kitchen Manager and is responsible for coordinating, preparing, and serving catered meals for young children (infancy through preschool). The Kitchen Manager will ensure all health and safety standards are met and is responsible for ordering and managing the inventory of kitchen items and ensuring the kitchen/food service area is kept clean and organized. The Kitchen Manager may be required to accept temporary assignments within the center based on staffing levels, which may include additional cleaning tasks, or taking responsibility for a classroom in the absence of a teacher. The duties and responsibilities will be carried out under the direction of the Director.  The position has direct supervisory/managerial responsibilities.

Major Duties:

1. Responsible for oversight of the day-to-day delivery of food and non-food items from vendor, ensuring accuracy and quality.  Notify Director immediately if/when deliveries are not accurate, not acceptable or late.  Monitor usage and inventory levels of all food, kitchen supplies and equipment and hold delivery and/or replenish as needed. Inform administration of needs, unusual problems and/or unanticipated constraints of resource requirements in a timely manner. Maintain accurate records and logs in a timely and organized fashion.   
2. Oversee and assist in the preparation of food for all meals (morning snack, afternoon snack, and lunch) following appropriate guidelines for cleaning, cutting, and portion size.  Coordinate and assist in the delivery and retrieval of food to/from classrooms per the designated schedule. Save or dispose of unserved or expired food in accordance with directives of program. Properly label, store and use all food and supplies following established procedures. Return relevant items to designated storage areas and maintain organization throughout the kitchen environment.
3. Prioritize health and safety; includes but is not limited to: oversee and monitor established standards of sanitation and safety within the kitchen environment, including personal hygiene. Clean, sanitize, and inspect daily all utensils, food service equipment and food service areas; including, but not limited to ovens, refrigerators, cabinets, sinks, dishwashers, dishes etc. Ensure proper use of cleaners. Oversee, and assist in prevention of cross-contamination. Maintain a constant awareness of, and ability to, cater to all special dietary needs of children in the program.  Assist in maintaining the Center’s nut-free environment, and support teachers and families in following the Center’s food-related policies and procedures on a day-to-day basis, and for special events. Assist in cleaning and disinfecting toys, materials, bedding, and other Center spaces as needed.
4. Contribute to the Child Care Center and CAO team. Communicate and work collaboratively with staff. Provide support and assist in the preparation and maintenance of resources or learning experiences related to cooking and the kitchen.  Show initiative towards the improvement of provided services by sharing ideas and participating in meetings.  Participate in special limited term and long-term projects and initiatives.  Participate in after action reviews and provide feedback as appropriate. 

1. Develop and maintain familiarity and compliance with, and established systems for meeting all applicable legal requirements, House Rules, Committee and CAO policies and procedures, as well as specific House Child Care Center practices and procedures.  These include but are not limited to: The Personnel Policies and Procedures for the Officers and Inspector General, as well as the supplemental policies and procedures thereof; CAO Work Schedule Policies; and National Association for the Education of Young Children (NAEYC) standards.

1. Treat all children, families, and staff with dignity and respect, allowing for individual differences.  Establish positive relationships with each child, family member, and coworker. Communicate effectively and professionally orally and in writing.  Maintain confidentiality.  Continually remain calm in challenging situations. 

1. Seek and attend ongoing professional development and demonstrate an attitude of continual growth.  Participate in Center staff development days to expand knowledge of child development and to better understand and meet the needs of the children.
     Perform other duties as required or assigned.

Requirements:

• High school diploma or equivalent
• Have and maintain a current ANSI accredited Food Protection Manager Certificate
• 2 years of relevant experience in a child-based environment (preferred)
• 1 year of kitchen management experience to include oversight of delivery of food and non-food items, monitoring inventory and usage of kitchen equipment, preparation of food and delivery of food items for scheduled meals and following policies related to unserved/expired and food storage

• Ability to acquire and maintain Infant/Child/Adult CPR Certification. Required within 30 days of hire date
• Ability to acquire and maintain First Aid Certification. Required within 30 days of hire date
• Ability to successfully complete a physical exam and tuberculosis test (at the incumbent’s expense) prior to employment and annually thereafter (current documentation may not be older than 12 months).
• Must be able to secure and maintain applicable security clearances
• Ability to meet minimum physical requirements:
  • lift (from floor) and carry up to fifty pounds
  • push a crib/cart/stroller with up to 6 children for potentially long distances
  • carry Classroom Go-Bag and other emergency supplies
  • utilize fine and medium hand manipulations.
  • agility to move from a seated position to a standing position promptly to respond to emergency situations
  • possess hearing and visual capabilities necessary to monitor the environment and children’s well-being
• Flexibility with scheduling and availability to work additional hours as needed. 

Qualifications:

• Awareness and knowledge of basic principles of child nutrition and catering to children with allergies and other dietary restrictions.
• Knowledge of health and safety practices in the kitchen environment.
• Ability to operate kitchen/food service equipment and machines such as stove, microwave, dishwasher, washer, dryer etc.
• Experience and interest in working with young children and their families.
• Knowledge of basic child development as well as the ability to understand the developmental progress and identify the needs of all applicable children.
• Ability to work successfully independently and in teams.
• Demonstrated leadership skills.
• Ability to understand and follow specific instructions and procedures.
• Ability to organize and plan effectively. Detail oriented with the ability to work under stress, manage multiple tasks, and meet deadlines. 
• Proficient in using varied information and automated office systems to include computers and mobile devices, MS Office, web-based systems, copier, phone, etc.
• Ability to handle sensitive and confidential matters with tact, as well as the ability to exercise judgement and discretion. 
• Ability to successfully complete and apply applicable training, technical and otherwise.
• Ability to sustain a high level of energy and a positive, professional attitude