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Responsible for the preparation and service/delivery of meals and snacks for children in accordance with established menus and each child’s specific dietary needs. Follows organization policies and procedures in food handling, preparation, and storage.
Job Responsibility:
Ensures meals and snacks are served to individuals as scheduled, always adhering to meal and snack times
prepares meals and snacks by following established menu, supporting recipes, and production schedule
makes modifications based on written dietary needs and restrictions of each child
ensures ingredients and final products are fresh, properly prepared and maintained at proper temperature for serving
serves meals and snacks following all safety standards
operates equipment needed in food preparation including blenders, mixer, oven, stove, and steamer
ensures all safety and sanitation standards are met from delivery and storage of food to preparation and serving of food
follows all ServSafe and USDA cleaning procedures for maintaining clean and sanitary kitchen and serving line
follows daily and monthly cleaning schedules
replenishes items used in daily operations
reports items low in stock
takes inventory of food and supplies, and puts away properly after labeling, dating, and securing
organizes stock and rotates product while continuously ensuring freshness and quality of products
complies with all regulatory rules and regulations including the Office of Long-term Care, Arkansas Health Department and local food and sanitation laws
Requirements:
High school diploma or general education degree (GED) or equivalent
minimum of one year in general institutional type cooking or related field
ServSafe Certification or the ability to obtain within first 90 days of employment
reliable source of transportation and willing to travel within the three separate facilities
ability to work and collaborate as part of a team
ability to follow detailed instructions related to menus, recipes, dietary restrictions, and production schedules
knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
knowledge of the methods of cooking and preparing foods
ability to operate and clean equipment used in food preparation
strong attention to daily schedule and to meeting deadlines