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
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