The Kitchen Manager is responsible for preparation of food for assigned Early Childhood Program location(s), preparation for delivery to vended location(s), clean up of kitchen area, and basic kitchen duties. The Kitchen Manager assists in the creation of menus that follow the requirements of the Child and Adult Care Food Program (CACFP), manages menu adjustments based on child allergies, manages the ordering of meal components, and communicates to preschool locations any changes or adjustments to daily menus.

Specific Duties:

• Be a leader in the school and have a positive attitude each day
• Be supportive of the mission and goals of Westminster Preschool
• Prepares breakfast, lunch, and snack for the program(s)
• Organizes and packs meals for vending locations
• Stores food before and after serving
• Responsible for washing and sterilizing dishes, pots and utensils
• Washes countertops and sinks daily
• Cleans refrigerator, freezer and cupboards as necessary
• Sweeps and mops kitchen area; cleans and washes oven and refrigerator
• Responsible for making sure children with food allergies receive appropriate substitutions
• Follow rotating menus as written. Records any deviations from the written menu.
• Takes inventory of pantry/fever contents and orders from food distributor as necessary
• Creates shopping lists and performs shopping as necessary

Kitchen environment:

• Maintain a clean and organized kitchen and pantry area
• Create, implement, and document a regular cleaning schedule for the kitchen
• Create a cleaning schedule for the refrigerator, freezer, dishwasher and other equipment in the kitchen

Safety:

• Meet all health/safety standards as outlined in Indiana Childcare Licensing Rules and Regulations for Registered Ministries, CCDF, VCP and Paths to Quality
• Wear appropriate hair covering, apron and gloves 
• Observe hand washing policies and procedures for both staff and children
• Complete required documentation for safe food serving and storage temperatures
• Regularly disinfect all areas of the kitchen following state guidelines

Physical requirements:

• Willing and able to lift at least 40 pounds
• Must be able to bend, stoop, reach, sit on the floor and rise from the floor without assistance.

Qualifications:

• Have a high school diploma or GED and be at least 18 years of age
• Candidate must have good health
• Presents a neat and clean appearance
• Must be able to read, write and keep records
• Must be able to use a digital device or computer to place food orders and communicate with classrooms
• Experience working in a kitchen
• Must be able obtain the required trainings



Requirements:

• CPR/First Aid/Universal Precautions with annual recertification
• Must pass drug screening, criminal background check and FSSA background check
• TB testing
• Up-to-date physical
• Complete required ServSafe certification
• Maintain and hold 20 hours annually of in-service training on early childhood and/or kitchen topics
• Attend and participate in all mandatory staff meetings/trainings
• Be familiar with the Voluntary Certification Program, Registered Ministry licensing requirements and Paths to Quality requirements
• Be familiar with all CACFP requirements for kitchens, menus, and classrooms

• 2 years of food service, prep, and handling experience