Kitchen Aide

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$15.00/hr - $19.00/hr

The Head Start Kitchen Aide serves as a part of the meal service team for the site(s) assigned and is responsible for food service in compliance with all regulatory guidelines and program requirements.

• Assists in preparing meals and snacks in such a way that minimum nutrients are lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
• Help maintain established standards of sanitation, safety and food preparation and storage as set by the local and state health departments, including storing foodstuffs and supplies in appropriate areas, washing dishes, cleaning refrigerators, stoves, bins, cupboards, and other kitchen equipment and utensils, and sweep and mopping kitchen floors.
• Substitute for the cook in her/his absence.
• Helps deliver food from the kitchen to the classrooms and sites ready to be served as suitable for the children’s age and development; also assists with preparing and packing food for children’s field trips.
• Cooperates with and participates in nutritional education activities for staff, parents and children.
• Participates in all emergency drills and environment safety activities.
• Attends and participates in grantee-sponsored trainings center pre-service and in-service training, and other continuing education, career and professional development opportunities.
• Participates in the agency’s self‑evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
• Participate in general staff meetings and other meetings and events planned by the grantee and delegate agency as requested.
• Attendance on a regular basis consistent with the Midwest Region attendance policy is required; attendance at a mandatory Midwest Region or program meetings and professional development is required.
• Promptness is required, including being present in the assigned workplace at set times and daily in order to provide consistency and continuity of educational services; promptness for mandatory Midwest region or program meetings and professional development is required.
• Proficient verbal communication skills and the ability to manage conflict in a civil, professional and courteous manner is required.
• Maintaining an atmosphere that protects the privacy and confidentiality of students and personnel records, and information is required.
• The ability to demonstrate flexibility in the performance of various job functions is required.
• Supports and contributes to the overall Midwest region mission, vision, values and goals.
• Keeping the facility clean on a daily and/or regular basis; keeping the kitchen area and surfaces clean; disposal of all trash as needed; cleaning children’s restrooms and play areas, and adult bathrooms as needed.
• Participate in CACFP training and Head Start training to ensure compliance with CACFP and program regulations.
• Maintain communication and coordination of schedule and work duties with the EHS/HS Director; performs other job‑related duties as assigned.

• High school diploma or equivalent.
• Some experience in institutional‑style cooking.
• 1 year experience working with CACFP or similar regulatory requirements (e.g., USDA Nutrition) along with ability to attend a CACFP training course within 90 days of hire.
• A combination of experience, education, and training that provides the required knowledge, skills, and abilities may substitute for degree requirements.
• Current Food Manager’s license or ability to obtain within 30 days after the date of hire.
• Current CPR/First Aid or ability to obtain within an agreed‑upon timeframe upon the date of hire.

While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. The…