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Kitchen Lead- Stepping Stones Academy Beloit

Community Action, Inc.
$16-18/Hour - Full benefits package including health insurance, vacation time, paid holidays, and more!
United States, Wisconsin, Beloit
Jun 14, 2025
SUMMARY: Responsible to the Collaboration Coordinator to purchase all food and supplies; complete all record keeping requirements for the kitchen/meal service; prepare, cook, and serve meals and snacks that expose children to culturally diverse foods. All duties must be performed within OSHA, USDA/CACFP, childcare licensing, and company guidelines. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: CORE VALUES Initiative: Self-starter requires minimal supervision, requests additional assignments or responsibilities; suggests and implements improved work methods. Relationships: Projects a positive attitude and relates effectively with others to build strong working relationships built on a foundation of honesty, compassion and respect. Promotes and maintains appropriate professional boundaries. Problem Solving: Identifies problems, secures relevant information and implements solutions. Planning and Organizing: Establishes and manages work priorities; efficiently allocates time and utilizes available resources appropriately; effectively handles multiple assignments. Cultural Competency: Commitment to learning and integrating cultural differences into day-to-day practices. Ability to react and interact with those of a different background effectively to fulfill agency mission. Attention to Safety: Assists in the creation of a safety culture by working in a safe manner; reports unsafe situations and accidents; follows safety procedures; requests and uses safety equipment and safety techniques; and participates in safety training. Attendance/Punctuality: Team member is on time and prepared for meeting with participants and stakeholders internal and external to the organizations. KITCHEN OPERATIONS Prepare at minimum four rotating menus that are appetizing, expose culturally diverse options and are nutritionally suitable for children. All meals are planned in accordance with USDA,CACFP, and licensing requirements. Maintain inventory of food and supplies, estimate daily or weekly usage and purchase food and supplies as needed. Responsible for meal preparation, cooking, delivery and serving of meals to classrooms per applicable guidelines. Ensure that dishes and food are stored in compliance with applicable standards. Responsible for kitchen cleanliness and standards of safety and sanitation in all aspects of the food program. Perform dishwashing duties to ensure compliance with applicable standards Responsible for record keeping in accordance with CACFP requirements. Including but not limited to: Collection of CN labels Production Records Monthly Reports Meal Counts Maintain efficient operation of kitchen equipment by keeping routine service records and promptly reporting equipment problems to the Collaboration Coordinator and/or Site Supervisor. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. NON-ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Complete related work as assigned within the scope of responsibility and skill required for the job. Attend related trainings and meetings. Assist with transportation with children, if applicable. Assist in classrooms when needed, if applicable. The above statements reflect the general details necessary to describe the major functions of this position and are not intended to be a detailed description of all the work/functions that may be required. SUPERVISORY RESPONSIBILITIES: Responsible for assisting with the supervision of kitchen team, volunteers, and students. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE: 18 years old and High School Diploma or equivalency Associate's degree in related field or equivalent amount of experience. 1 year experience in large scale food purchasing, preparation, and cooking methods. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate effectively with parents and/or staff. MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure. Ability to translate numbers to required reports to enable accurate recording of ordering, usage and measurement of recipes. REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving situations which require decision-making skills. CERTIFICATES, LICENSES, REGISTRATIONS: Shall obtain and maintain a current certificate of completion for infant and child cardiopulmonary resuscitation and automated external defibrillator use from an agency approved by DCF within 3 months after beginning work with children. Shall obtain and maintain a current Mandated Reporter Training certificate Must possess and maintain SafeServ Manager certification or have the ability to obtain within 6 months of employment. Access to reliable, licensed, insured driver and transportation. Completion of four hours continuing education on an annual basis specific to kitchen requirements. OTHER SKILLS AND ABILITIES: Must be extremely reliable and dependable. Ability to communicate and work with parents, children, co-workers, and managers. Demonstrated commitment to CAI mission and cultural diversity. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Regularly required to stand. Frequently required to use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. Frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 30 pounds. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequently exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, extreme heat and risk of electrical shock. The noise level in the environment is usually moderate and occasionally loud. The work environment is a typical kitchen area and childcare center rooms. The employee may be exposed to childhood illnesses.