Responsibilities include operating a safe, sanitary, efficient kitchen and preparing food for service in compliance with licensing, USDA and Encompass policies and procedures. The role involves accomplishing the daily schedule for breakfast, lunch and snack preparation and distribution to classrooms, following USDA, DCF, DPI and Encompass policies and procedures. It also requires abiding by all regulations regarding food safety and sanitation of the kitchen and equipment, and providing necessary information to the Director of Food Services and/or Center Director. Accurate and timely completion of all required reports and necessary record keeping is also a key part of the role, along with performing other duties assigned by the supervisor.
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Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED