I prepare, cook, and serve breakfast, lunch, and snack for each child at the daycare, typically between 30 and 50 children. I also follow all state and corporate rules and regulations for both balance of diet and sanitary needs. The management of CACFP (federal food program) paperwork on a day to day basis is also my responsibility. I order food, cleaning products, and other necessities for the daycare. I maintain the kitchen with limited managerial oversight. I also create special meals for those with dietary or allergy restrictions. These restrictions ranged between the child being a vegetarian to a child having celiac disease. I also step into classrooms when needed.