What are the responsibilities and job description for the Preschool Chef position at UNIVERSITY AVENUE DISCOVERY CENTER?

Summary

University Avenue Discovery Center (UADC) is hiring for a Chef

The chef is responsible for the Center's food program: sound nutrition, menu creation and planning, purchasing, preparation, serving, and clean-up.
Seeking a candidate with creative ideas for child friendly meals.
The chef is responsible for operating the kitchen in a cost-effective, efficient, sanitary manner, following the requirements of the USDA, Child and Adult Care Food Program (CACFP), State of Wisconsin licensing regulations, NAEYC standards and requirements, Center policies, and the Center lease with the First Congregational Church.
Monday-Friday 7am-3pm, No Evenings, No Weekends

Duties

A. Planning, Purchasing and Record Keeping

Plan menus at least one week in advance, keeping in mind menus for adjacent weeks to avoid duplication. Submit to the Executive Director for final approval, printing, and distribution. Any changes made to the final posted menus must be noted and filed.
Menus will reflect economy, sound nutrition and healthy eating practices, and will provide a balance of proven child food preferences and new taste experiences. Cultural differences and individual alternate foods will be offered as approved by the Executive Director.
To plan appropriate daily quantities, refer to current enrollment counts for each meal, and take a daily lunch count by 9:30 a.m.
In summer, prepare sack lunches for field trips. Assure appropriate storage and carrying containers for all field trips.
Order food and supplies from wholesalers on a timely basis, and provide for small retail purchases as necessary. Unpack and store purchases in a sanitary and orderly manner. Plan purchases to take advantage of special discounts and quantity savings whenever possible.
Maintain and continuously update recipe files.
Maintain and submit daily CACFP Production records. CACFP Point of Service child food count records are kept by teachers.
Be available for all inspections by regulatory agencies.

B. Prep and Cleaning

Consistently follow all sanitation requirements, especially continual hand washing.
Prepare appetizing, varied, and nutritious breakfasts, lunches, and snacks in a timely manner.
Set tables for lunch. Set trays and special instructions for breakfast and snack, and deliver to rooms as needed.
Serve lunch on time and be available to help teachers with seconds during the entire lunch period.
Clear child care dining room and put away or dispose of all food.
Wash and put away all accumulated dishes and chefware.
Wash and fold laundry used for food service daily.
Maintain child care dining room, kitchen, salad room, and laundry in a safe, clean, and orderly fashion. Adhere to cleaning and kitchen use requirements in church's "Rules for use of the Kitchen by the Day Care Center".

Daily cleaning includes: sinks, garbage disposal, dishwasher, carts, stovetop, work surfaces, countertops, floors, and spills as needed.
Occasional or regularly scheduled cleaning: oven, inside and out, stove, refrigerators and freezers, inside and out, cupboards, inside and out, food storage closet, trash cans including top, floor mats, child table and chairs, cupboards, and wall area in dining room near trash.

C. Cooperation with Staff, Parents, and Church Members

Maintain good working relationships and open communication with all staff members as part of a child care team. Courtesy, cooperation, and open and honest communication are expected. Bring concerns to the attention of team teachers and Executive Director as they arise.
Provide resources to teachers for nutrition education and food projects in classrooms.
Attend staff meetings as required.
Meet with Center parents regarding children with special food requirements and food allergies as needed.
Work cooperatively with Center staff to maintain the organization, state, and cleanliness of kitchen, dining room, salad room, common-use areas, equipment, materials, and supplies.
Accommodate requests from Church for shared kitchen use, changing planned menus as necessary. Leave kitchen in good order for Church use on weekends, special events, and meeting nights.

D. Administrative

Maintain and turn in Food Invoices, Production records, menus, and other forms of record keeping related to the position.
Participate in staff meetings when required.
Comply with occupancy requirements set by the First Congregational Church.

E. Professional Growth

Participate in bi-annual self-evaluation and annual formal self, and center staff evaluations. Develop and use self-evaluation skills to determine personal growth and performance needs and accomplishments.
Participate in continuing education, Center in-services, and related reading to keep abreast of new information in the early childhood education field.

Requirements

Job Qualifications

18 years of age or older.
Education and experience related to position determines classification and wage on pay scale.
Skills and knowledge required to fulfill responsibilities of position. Experience and/or training in: menu planning, bulk ordering, record-keeping, sanitation, food preparation, and clean-up for food service for 60-80 people.
Good communication skills, cooperative attitude, ability to work alone, take responsibility, and show initiative.
Medical examination and Tb test by licensed physician indicating no illness detrimental to the welfare of children.
Complete a Criminal Background Disclosure with no criminal violations or offenses substantially related to the care of children.
Interest in further development of nutrition and food service knowledge and skills.
After hiring date: Center orientation and training including state regulations and NAEYC standards; classroom schedules and routines; Child Abuse and Neglect training; Shaken Baby Prevention Training; CPR, First Aid, and AED training.

Benefits

Salary : $20 - $23

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