Longs Head Start Culinary Staff

Waccamaw EOC•Longs, SC

About The Position

Under the supervision of the Culinary Supervisor, the Head Start Culinary Staff member implements daily activities in accordance with USDA Guidelines and Head Start Performance Standards. The role prepares and serves meals, maintains sanitary and orderly kitchen and dining areas, and keeps equipment and utensils clean and organized. The employee may assist with records, meal counts, and food order lists when the Cafeteria Supervisor is absent. The position also involves attending assigned trainings and workshops, following an individual professional development plan, and using safe practices when operating equipment. Other duties may be assigned within state and federal guidelines.

Requirements

  • Be able to read, write, and comprehend.
  • Have three years of experience in food preparation.
  • Be able to lift at least 25 pounds.
  • Pass a SLED/FBI criminal background check.
  • Pass a Central Registry Check.
  • Pass a drug screening.
  • Pass a Staff Health Assessment for Caring for Children.
  • Have a Tuberculosis Certification.
  • Communicate effectively with children, staff, and parents.

Nice To Haves

  • High school diploma or GED.
  • At least one year of experience in food preparation.
  • Ability to maintain and retrieve files and visually review them.
  • Basic computer skills.
  • Ability to attend overnight meetings.

Responsibilities

  • Prepare and serve meals according to approved menus.
  • Maintain the kitchen and dining area in an orderly and sanitary manner each day.
  • Maintain equipment and utensils in an orderly and sanitary manner each day.
  • Assist with maintaining records and meal counts, and prepare food order lists when the Cafeteria Supervisor is absent.
  • Attend assigned pre-service and in-service trainings, workshops, and other learning activities.
  • Follow an individual professional development plan.
  • Demonstrate safe practices when operating equipment.
  • Perform other duties as assigned within state and federal guidelines.
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