Program Aide

JOB DESCRIPTION

POSITION TITLE:  Program Aide
DEPARTMENT:     Early Care and Education

PAY GRADE:           3 

FLSA STATUS:       Non-Exempt

REPORTS TO:        Nutrition/Dietitian Manager

GENERAL DESCRIPTION OF DUTIES

The purpose of this position is to support the Agency’s needs by maintaining a clean and organized kitchen environment and follows food safety requirements to provide safe food to children and staff. Divides and delivers meals to the classrooms in accordance with principals of early childhood education and CT State Licensing Regulations.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

• Follow Child and Adult Care Food Program (CACFP), CRT policy for food safety, personal hygiene, and use of gloves, hairnets and aprons.
• Demonstrate knowledge of and exhibit adherence to food safety principals.
• Obtain meal count from each classroom and provide information to nutrition office.
• Post menu in kitchen and check food when it arrives to ensure that all food items are delivered and satisfactory. Work with nutrition office to resolve unacceptable deliveries. Store foods appropriately until needed. Record any changes to posted menu.
• Take and record food temperatures daily. Take and record refrigerator temperature daily.
• Ensure that food stock is rotated, supplies are neat and organized and replacement stock is ordered. Deliver food service and sanitizing supplies to classrooms.
• Divide food according to daily classroom attendance and deliver to meet mealtime requirements.
• Gather items (serving bowls, serving spoons, etc.) from the classrooms to return to the kitchen.
• Wash all used kitchen equipment (serving spoons, bowls, food carts, trays, refrigerator, warmer, kitchen counter, sink, microwave, etc.) Discard of leftovers and keep general kitchen area clean. Sweep and mop floor when necessary.
• Act as “person in charge” (PIC) for site kitchen.

ADDITIONAL JOB FUNCTIONS

• Attend, complete and participate in all scheduled meetings and trainings.
• Substitute in classrooms to ensure compliance with safe adult/child ratio as mandated by state licensing regulations when needed.
• Ensure safe working environment and follow all agency safety procedures and reporting.
• Perform all other duties as assigned.

MINIMUM TRAINING AND EXPERIENCE

Education: High School Diploma or GED required.

Experience: Experience working in a kitchen in a childcare setting preferred.

Certifications: Certified Food Protection Manager (CFPM) preferred. CRT will offer ServSafe Food Protection Manager Certification course, which must be taken yearly if CFPM is not current.

Skills: Ability to take directions well and work as a team member.

Knowledge: Knowledge of proper kitchen sanitation required.

Physical and TB Required: YES – Physical required upon hire and every 2 years. TB required upon hire.

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert moderate extended physical effort in light work, typically involving some combination of sitting on floor, standing for extended periods of time, stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of moderately heavy objects and materials (20-50 pounds); may occasionally involve heavier objects and materials (up to 100 pounds).

Sensory Requirements: All tasks require visual and auditory perception and discrimination. All tasks require oral communications ability.

Environmental Factors: Tasks are regularly performed with exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.

MINIMUM TRAINING AND EXPERIENCE

Education: High School Diploma or GED required.

Experience: Experience working in a kitchen in a childcare setting preferred.

Certifications: Certified Food Protection Manager (CFPM) preferred. CRT will offer ServSafe Food Protection Manager Certification course, which must be taken yearly if CFPM is not current.

Skills: Ability to take directions well and work as a team member.

Knowledge: Knowledge of proper kitchen sanitation required.

Physical and TB Required: YES – Physical required upon hire and every 2 years. TB required upon hire.

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert moderate extended physical effort in light work, typically involving some combination of sitting on floor, standing for extended periods of time, stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of moderately heavy objects and materials (20-50 pounds); may occasionally involve heavier objects and materials (up to 100 pounds).

Sensory Requirements: All tasks require visual and auditory perception and discrimination. All tasks require oral communications ability.

Environmental Factors: Tasks are regularly performed with exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.