Preschool Food Server

Boys & Girls Club of Truckee Meadows•Sparks, NV

4d•$14 - $15•Onsite

About The Position

The Part-Time ELC Cook portions and serves food delivered from offsite locations; cleans; and receives, labels, rotates, and stocks food, dairy, and produce inventory weekly. The ELC Cook performs basic food prep, such as washing and cutting fruits or vegetables. This position is part-time, Monday through Friday, 8am to 1pm. The ELC Cook is responsible for providing healthy, safe, appealing food to members in accordance with ServSafe, State of Nevada, County Health Department, and USDA requirements. The ELC Cook reports to the Assistant Director, but receives training and guidance from the Culinary Director, including in relation to ServSafe guidance. An ELC Cook is a non-supervisory position.

Requirements

SKILLS/ABILITIES: Strong written and verbal communication skills, able to communicate effectively with a diverse population, and represent BGCTM professionally to the community.
Able to follow instructions and respond to supervisor direction and take responsibility for own actions.
Able to function well in a high-paced and at times stressful environment.
CERTIFICATIONS/ASSOCIATIONS: Proof of a negative tuberculosis test.
Memorandum of Eligibility through Nevada Department of Health and Human Services.
After hire, will receive mandatory paid on-line and in-person training, including Safety Skills, CPR/First Aid, etc.
ServSafe Food Handler Certification required, or ability to obtain a ServSafe Food Handler Certification within 90 days of employment.
Must complete the following core courses within 90 days of employment and renew them according to Licensing Requirements.
Communicable Disease
Child Abuse and Neglect
CPR/First Aide
Obesity/Nutrition/Wellness
SIDS
Shaken Baby Syndrome
Child Development (3 hrs.)
Emergency Preparedness
Transportation Safety
Medication Administration
Building/Physical Premises Safety
Additional courses as required by the State of Nevada
EDUCATION/EXPERIENCE: High School Diploma or GED required.
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: Must be able to perform duties which require walking, talking, hearing, standing, sitting, and/or bending for long periods of time.
May occasionally be required to kneel, run and/or climb.
Must be able to use hands and arms to enter data into the computer, use the telephone and other office equipment.
Must be able to perform surface and deep cleaning, as needed.
Must be able to lift, move manipulate and or hold objects up to 45 pounds.
Objects that exceed the 45-pound weight limit require additional assistance when moving, lifting or manipulating.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

Responsibilities

Timely and efficiently plating all meals on daily menu created by Culinary Director.
Receiving, labeling, rotating, and stocking all ingredients in the dry, freezer or refrigerator storage areas after daily deliveries of food, dairy, and produce.
Washing, chopping, and sorting ingredients like fruits and vegetables, as needed.
Washing dishes, cooking utensils, and cookware; removing trash; cleaning and sanitizing the kitchen and food service equipment.
Washing and sanitizing baby bottles.
Assisting in classroom settings and covering teacher breaks, as needed.
Assisting with daily sanitization of classroom toys and equipment.
Adhering to all relevant nutrition and sanitary regulations and standards.
Reporting any inoperative, broken equipment, or any heavily worn materials to the Site Director.
Maintaining a clean and orderly work area at all times.
Adhering to all COVID related protocols, including hand and equipment sanitation, mask compliance, and social distancing, as applicable per State of Nevada guidance.
Adhering to dress code policy by wearing uniform and other apparel items as required for the position.
ALL BGCTM employees have the responsibility to help maintain the safety of our members and staff, and ensure an optimal Club experience for all.