AFC Kitchen Manager
Job Posting

Position Title: Kitchen Manager

Reports to: Executive Director

Review Period: 90 days

Starting Pay: $18.50/hour

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Job Description:

The Alburgh Family Clubhouse Kitchen Manger is responsible for nutrition programs and food ordering, storage, and preparation. This position works under the direct supervision of the Executive Director and does not assume responsibility for a group of children. AFC plans to serve breakfast, lunch, and a daily snack.

 

This position is expected to be approximately 30 hours per week.

 

Responsibilities include:

• Maintains an open, friendly, and positive relationship with all children and staff.

• Work on a team to support the needs of the classroom and the individual children.

• Plans and implements diverse monthly rotating meal menus.

• Analyze and ensure the nutritional content of all menu items, including calories, fat, sodium, and other key nutrients, to ensure compliance with USDA/FDA rules for child care centers.

• Ensures compliance with CACFP guidelines by planning, preparing, and documenting nutritious meals and snacks that meet program requirements.

• Prepares meals and snacks daily.

• Delivers meals to classrooms and helps cleanup.

• Stores food appropriately before and after serving.

• Washes and sterilizes dishes, pots, and utensils daily.

• Washes countertops and sinks daily.

• Cleans refrigerator, freezer, oven, and cupboards as necessary and required by regulations.

• Sweeps and mops kitchen area; takes out trash from kitchen area.

• Plans and prepares alternative food for children with food allergies.

• Takes inventory of pantry contents/places food distributor orders as necessary.

• Ensures all aspects of food storage, handling, preparation, and cooking comply with relevant regulations.

• Maintain a clean and sanitary kitchen environment, conduct regular inspections and audits, and implement policies and procedures for proper hygiene and sanitation.

• Follow proper food handling practices, including allergen controls to prevent cross-contact, are a critical part of their responsibilities.

• Maintains meticulous records of all aspects of the meal planning process to provide evidence of compliance with FDA regulations and contribute to ongoing improvements in food safety and quality.

• Follow proper food handling practices, including allergen controls to prevent cross-contamination.

• Inspect the kitchen site and equipment for potential safety hazards; taking corrective action or informing the Executive or Assistant Director to prevent injuries.

• Be aware all times of health and safety concerns for children - initiate referrals with Executive or Assistant Director.

• Maintains open lines of communication with other staff and administration.

• Follows all center policies and state regulations.

• Maintains ongoing professional development requirements and a personal professional development plan to ensure continuous quality. improvement and professional growth.

 

Minimum Qualifications:

• Be at least eighteen (18) years of age and be a high school graduate or completed GED

• Have Food Protection Manager (CFPM) certification

• Be in good health and be agile enough to work with small children

• Be able to relate well to children, staff, parents and volunteers.

• Have the ability to read, write and keep records.

• Experience working in a kitchen.