Food Service Worker Chef

Part Time: 28.5 Hours per Week on the School Year Calendar

Summary: The Food Service Chef at ECC is in charge of the operation, management, secretarial, and oversight of the CFP food program for the early childhood program of Hudsonville Public Schools. The role is to ensure compliance with state regulations, licensing, and food safety standards.

Essential Duties and Responsibilities:

• Serve lunch to the students within the allotted time
• Prepare the food bar for students to access for meals
• Order all food items required for the menu
• Ensure that all items are inventoried and ordered according to the demands and needs of total student count
• Clean the kitchen after the preparation and serving of the food items
• Follow all sanitation and safety guidelines as determined by the health department
• Maintain the collection of meal count data so that it can be accurately recorded (CACFP production logs and requirements)
• Utilize all student management and electronic inventory systems
• Complete weekly deposits of lunch accounts and collection of overdue accounts
• Complete the CACFP training required for administrative staff
• Conduct staff training and supervision of students during meal service and recording at sites (satellite and the main site)
• Conduct monitoring of the center and sponsored centers three times per year according to the approved monitoring schedule, with unannounced and announced visits.
• Maintain a positive working relationship with the staff and students
• Ability to foresee and handle problem situations
• Perform tasks in a fast-paced environment
• Flexible on special events and adjusted hours
• All other duties as assigned

Supervisory Responsibilities: None

Direct Report: Early Childhood Director

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

Education and/or Experience:

• High School Diploma
• Food Safety Training (available upon hiring), including CACFP, food sanitation, safety, and food preparation. Completed training will be through ServSafe .
• Completed certification for food safety manager or be able to obtain the correct certification within 45 days of hire

• Preferred prior experience in a kitchen environment, such as a restaurant or other food service setting
• Preferred vocational training programs or culinary certifications

Language Skills: Ability to read, analyze, and interpret communication, including emails, letters, spreadsheets and forms. Ability to respond to common inquiries or complaints from the community, regulatory agencies, or staff members

Mathematical Skills: Ability to calculate basic mathematical formulas; add and subtract totals; multiply and divide; determine percentages and decimals; spatial aptitude to inspect the length and weight of objects

Reasoning Ability: Ability to define problems, collect data, establish facts, and draw valid conclusions

Other Skills and Abilities:

Physical Demands: The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential fu nctions

• Position requires sustained periods of standing, sitting, and working in kitchen and cafeteria areas that are medium to high volume
• Position requires standing for long periods and walking throughout buildings
• Position involves frequent lifting up to 40 pounds and occasional lifting up to 60 pounds
• Position consists of listening, speaking clearly, and visual acuity
• Position involves frequent repetitive tasks within a kitchen area and all physical activities involved in cooking and cleaning

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions

• The noise level in the work environment is usually noisy to loud, depending upon the activity in a particular part of the day