Assistant Chief Custodian Resume Example

Supervised up to 10 children on field trips to local parks, fire stations and zoos.

• Supported lead teacher with daily classroom activities.
• Created and assembled classroom displays and decorations.
• Made and distributed nutritious snacks by preparing and dividing into portions.
• Monitored students to observe behavior, enforce rules and maintain safety.
• Set up for special events, including parties and parent meetings.
• Prepared classroom for naptime.
• Maintained and cleaned nap mats by making minor repairs and wiping down.
• Organized student items by labeling and documenting collection.
• Evaluated student's progress and documented in reports.
• Maintained hygiene of students by changing diapers .
• Supervised students outside classroom during recess, lunch and breaks.
• Planned class activities.
• Instructed and assisted students during craft activities.
• Assisted with or led story time by reading books to children.
• Arranged classroom furniture and learning materials to keep areas neat.
• Taught children foundational skills such as colors, shapes and letters.
• Organized and led activities to promote physical, mental and social development.
• Collaborated with parents to develop and maintain strong support networks and build rapport to foster seamless communication.
• Enhanced sensory abilities by giving children access to numerous textures and shapes.
• Controlled classroom environments with clearly outlined rules and positive reinforcement techniques.
• Distributed quarterly progress assessments and milestone reports to each parent.
• Maintained daily records of individual activities, behaviors, meals and naps.
• Created and implemented developmentally appropriate curriculum addressing all learning styles.
• Identified children in need of extra support for emotional, health-related or developmental concerns and conceived improvement strategies.
• Established indoor and outdoor safe play environments for toddler-age children.
• Incorporated music, art and theater into lesson planning.
• Promoted good behaviors by using positive reinforcement methods.
• Increased student academic performance by diversifying teaching techniques.
• Observed children, using Anecdotal method to record development, interests and skills.
• Enforced behavior expectations at all times.
• Administered and documented results of student assessments.
• Completed all required documentation for National Head Start program.
• Made healthy, well-balanced breakfasts and lunches for 10 children.
• Collaborated with colleagues on developing new classroom projects and monthly themes.
• Implemented hands-on, play-based strategies such as games and crafts for experiential learning.
• Developed professional relationships with parents, teachers, directors and therapists.
• Identified early signs of emotional and developmental problems in children.
• Observed children to record development.
• Set guidelines for teacher performance and lesson planning and oversaw compliance with established procedures.
• Promoted good behaviors by using positive reinforcement methods with children.
• Worked closely with site director, family care workers, classroom teaching team and other specialists.
• Maintained child-friendly environment with access to outdoor activities.
• Observed children for signs of illness, injury, emotional disturbance, learning disorders and speech problems.

• Observed safety precautions and practices when using heavy machinery and equipment.
• Brought in loads for sorting, storage or disposal according to quality categories.
• Entered orders into computer system to send order details to kitchen, mentioning customers' special requests and food allergies in person.
• Organized food items on serving trays and in carry-out packages.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
• Maximized customer satisfaction by quickly addressing and resolving complaints with food or service.
• Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
• Received food orders from individuals and explained offerings.
• Washed, peeled, cut and measured recipe ingredients.