Food Handler - Bilingual (Washington DC)

Prepare, portion, and organize individual meals and snacks for each classroom according to daily menus and dietary requirements.

Deliver meals to classrooms and assist with setup and cleanup afterward.

Properly store food before and after serving, maintaining appropriate temperatures and labeling.

Wash and sterilize dishes, utensils, and food containers daily.

Clean and sanitize countertops, sinks, refrigerators, freezers, and cupboards regularly.

Ensure that children with food allergies receive appropriate meals according to the center’s allergy management plan.

Follow the monthly rotating snack and meal menu; report any menu deviations or supply shortages to the Center Director.

Take inventory of pantry contents, maintain accurate records, and prepare shopping lists based on inventory and menu needs.

Assist classrooms during lunch and snack periods, prioritizing rooms that are short-staffed or as assigned by the Center Director.

Coordinate with Lead Teachers to support classroom cooking experiences and food-related activities.

Comply with all licensing, sanitation, and food handling safety regulations.

Perform other duties as assigned by the Center Director

Required Qualifications:

High school diploma or equivalent required.

Current Food Manager Certification (DC Health-approved) required at the time of hire.

Prior experience in food service, early childhood education, or similar setting preferred.

Ability to communicate effectively in both English and Spanish.

Strong organizational skills and attention to cleanliness and safety.

Flexibility to adapt to changing schedules and classroom support needs.

Physical Requirements:

Ability to stand, walk, bend, and reach throughout the workday.

Ability to lift and carry up to 30 pounds.

Frequent exposure to cleaning supplies and kitchen equipment.

Work Environment:

This position operates in both kitchen and classroom environments within a preschool setting. The Food Handler will work collaboratively with teachers, administrative staff, and the Center Director to ensure safe and efficient food service operations.

Must be able to work in a warm environment (kitchen area) and move between classrooms as needed.