Culinary Custodian

• Prepares breakfast, lunch, snacks, and other meals according to the center's menu, which follow Mississippi Health Department nutrition guidelines
• Adapts manus to accommodate children with food allergies, dietary restrictions, or special needs.
• Ensures portion sizes are appropriate for the age group served.
• Maintains a clean, organized, and sanitary kitchen environment in compliance with local, state and federal health regulations.
• Follows proper food handling, storage, and sanitation procedures to prevent foodborne illnesses.
• Monitors and record temperatures of food and kitchen equipment, such as refrigerators and freezes
• Manages kitchen inventory, including ordering, receiving, and storing food and supplies.
• Conducts regular inventory checks and maintain accurate records
• Works within a budget to order ingredients and supplies needed for meal preparation.
• Communicates with parent regarding their child's dietary needs and preferences.
• Participates in staff meetings and training sessions as required.
• Maintain accurate records of meal production, food inventory, and compliance with health and safety regulations.
• Assist with any necessary inspections and ensure the kitchen meets all licensing requirements.
• Clean kitchen equipment, utensils, and dishes after meal preparation
• Collect and dispose of trash in the proper manner
• Vacuum, sweep and mop floors; washes and cleans windows and mirrors; cleans and maintains restrooms.
• Support research actives related to nutrition, dietary assessments, clinical studies, and/or product innovation.
• Assist in the design, coordination, and implementation of nutrition-related studies.
• Prepare ingredients, equipment, and material needed for cooking demos or nutrition displays.
• Provide general administrative support to program staff and researchers as needed.
• Support the development and distribution of educational handouts and materials

Minimum Education

High school diploma or equivalent,
Experience in food preparation, preferably in a childcare, school, or institutional setting
Knowledge of USDA Child and Adult Care Food Program (CACFP) guidelines is a plus

Minimum Experience

Two (2) years' experience as a food preparation, planning, and service in childcare setting or equivalent