EDUCATION:
High School diploma or G.E.D. Equivalent.
QUALIFICATIONS:
Maintains current Food Handler License Must have a valid Illinois Food Protection Manager Certificate (formally Food Service Sanitation Manager Certificate) or the ability to obtain one prior to hire Knowledge of CACFP requirements also desirable. Experience in child food service preparation and management desirable. Demonstrated skills in preparing the children’s food in a nutritious, good tasting and appealing manner. Expected to maintain kitchen approved in accordance with the Illinois Department of Public Health’s Food Service Sanitation Code (77 Ill. Adm. Code 750) Must possess personal qualifications as required in Section 407.100 of the Illinois Licensing Standards for Day Care Centers, including: emotional maturity, willingness to cooperate with the aims of Head Start, respect for children and adults from various cultures and backgrounds, flexibility, patience, good personal hygiene, and physical and mental health that do not interfere with responsibilities Physical Requirements Ability to pass a physical exam every two years.
Position needs to be made known to the examining physician, and shall comply with the current rules and regulations of the Illinois Department of Public Health pertaining to Food Service Sanitation (77 Ill. Adm. Code 750). Ability to pass a TB test yearly; Ability to comply with background check, including fingerprints, as required by the agency and/or Illinois Licensing Agency. Ability to perform physical labor such as but not limited to repeated lifting (up to 40 pounds), bending and squatting; Ability to spend long periods of time standing, sitting, or walking. Additional Duties All Illinois Licensing Standards for Day Care Centers must be complied with and enforced regarding kitchen upkeep and safe serving of food; Uphold Triton College core values; Successful experience working as an effective member of a team; Ability to present a positive image of the organization to members of the community; Must be free of communicable diseases and breathing impairments; Manual dexterity sufficient to: use kitchen utensils and equipment, wash dishes, and perform cleaning responsibilities; Must have effective organizational, problem solving, and time management skills; Experience successfully working with a culturally diverse staff & clients desirable;
Menus shall be available for review. If substitutions are made for any food item, menus shall be corrected to reflect meals as served. Substitutions shall be nutritionally equal to the food items being replaced. Corrected menus shall be on file and available for review for one year after the meals were served; Menus shall be posted in the kitchen, the classroom or other area accessible to parents, and made available to parents upon request; Participates in all emergency drills and environmental safety activities; Reports accidents as soon as possible; Performs other duties, as assigned; Work with administrator to help sell the value of the nutrition program to prospective and current families; Work cooperatively with Center Director and other staff members; Participate in annual training as required by Licensing in kitchen sanitation and food handling procedures.
