Childcare Program Chef/dietary Planner
2 weeks ago
Each employee will be selected for their position because of special qualities, talents and skills which are needed to make up a well-balanced administrative, teaching and support-staff team for this Centre.
Each employee will be proud of his/her role in this centre.
S/he will provide a high quality program for the children, that meets all their developmental needs, while ensuring the health and safety of the children are met at all times.
S/he will abide by the regulations in the D.N.A. as well as the policies and procedures contained in the Employee Manual.It is part of his/her responsibility to see to it that the reputation of our centre remains as an outstanding nurturing and educational environment for children and their families.
- Friendliness
- Employees will maintain a positive attitude towards others, acknowledge the presence of others (children, parents and all visitors), with greeting and be alert to the needs of others.
Honesty
- Employees will be trustful about hours, sick and personal leave, etc. An employee will take responsibility for his/her own errors, will be trustworthy and will respect others.
Voice modulation
- Employees will refrain from using an abusive, sarcastic or uncontrolled, loud tone of voice.
Punctuality
- Employees will arrive to work on time and respect the time limits of break and lunch periods because others are depending on their promptness.
Dependability
- Employees will perform all responsibilities and will not need constant reminders. Employees will utilize working hours to do work for the centre seeking out tasks to be done if necessary, rather than using a lax period to take care of personal obligations.
Integrity
- Employees will cooperate in the maintenance of wholesome interpersonal relationships, free of gossip about one another or about the families. If there are questions about the actions of a particular staff member, an employee is encouraged to talk directly with that person or discuss matters in confidence with a Supervisor or Director. If staff recognize they are unable to deal with issues or situations regarding staff, parents or children, they will refer them to the director or supervisor(s)
Positive Attitudes
- Employees will refrain from complaining attitudes. They will bring their complaints to a Supervisor or Director.
Presentable
- Employees will be well mannered, appropriately dressed, well groomed and clean. They will follow the Dress Code set out in the General Employment Requirements.
Patience
- Employees will maintain selfcontrol in dealing with others.
Active and Energetic
- Employees will maintain an evident interest in their job and the Centre.
- Work with the Director and parents of children with anaphylactic allergies to ensure there is a safe environment for those children.
- Monitor food product ingredients to ensure food allergies/sensitivities are not unknowingly triggered.
- Maintain an updated Kitchen Binder with menu recipes and instructions to assist supply cooks and/or other staff who fill in.
- Plan seasonal menus and review them with Director, making adjustments as needed.
- Copy menus and post in all classrooms, Parent Board in hallway and in kitchen.
- Post changes to meals and/or snacks and record in Kitchen Binder.
- Work with staff and children when classrooms request items for cooking experiences.
- Assist Director & Program Supervisor in planning and preparing for family functions, e.g. Centre Picnic, Family Concert, etc.
- Ensure menus offer a range of food from the four food groups daily (at least 50% of daily Canada Food Guide).
- Ensure special dietary needs of the children are met for their age groups, e.g. pureeing for Infants, small cuts for Toddlers, adapting menu items for younger children, etc.
- Consider cultural origins, colours, shapes, flavours, and textures when planning menus.
- Prepare food on premises.
- Serve food at temperatures designated by Middlesex-London Health Unit guidelines.
- Shop for weekly food according to menu.
- Purchase groceries one morning per week (usually Mondays).
- Unload and organize groceries as purchased and delivered.
- Take inventory of bulk items and order from supplier as needed to keep appropriate quantities and prevent shortages.
- Monitor excess food served to rooms and adjust accordingly to prevent waste.
- Plan menus around seasonal items, e.g. seasonal fruits and vegetables, to cut costs.
- Post Food Allergies/Sensitivities/Special Diets in the kitchen food prep area. Hang up copies of all Anaphylactic Emergency Training Plans.
- Maintain kitchen in c
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