Assistant Cook - 26/27 SY

General Description

The Assistant Cook supports the preparation, transportation, and service of nutritious meals and snacks for children in accordance with USDA/CACFP guidelines and Head Start Performance Standards. This role assists in maintaining kitchen and food service areas in a clean, safe, and sanitary condition, and is responsible for transporting food between assigned sites. The Assistant Cook contributes to the overall goals of the program by promoting healthy eating habits and supporting a collaborative center environment.

Key Responsibilities

• Meal Preparation & Service
• Assist in preparing and serving breakfast, lunch, and snacks according to approved menus and USDA/CACFP requirements.
• Support accommodations for special dietary needs and allergies as directed.
• Ensure timely delivery of meals to classrooms and maintain appropriate portion sizes.
• Kitchen Operations & Sanitation
• Assist in maintaining cleanliness and sanitation of all kitchen areas, equipment, and utensils.
• Follow food safety procedures including proper food handling, storage, and temperature control.
• Support completion of daily temperature logs and sanitation checklists.
• Wash dishes and clean kitchen surfaces daily in accordance with health department standards.
• Inventory & Ordering
• Assist in monitoring food and supply inventory.
• Help receive and inspect food deliveries for quality and accuracy.
• Maintain stock of milk and paper products.
• Documentation & Compliance
• Support accurate recordkeeping of meals served, food temperatures, and inventory.
• Auxiliary in submitting required documentation to the Nutrition Specialist or Center Manager.
• Help review inspection reports and implement corrective actions as needed.
• Food Transportation
• Safely transport prepared food between assigned sites while maintaining food safety standards.
• Ensure food is delivered on time and in appropriate containers to preserve temperature and quality.
• Team Collaboration
• Communicate regularly with center staff to coordinate meal service and classroom needs.
• Participate in staff meetings and required training sessions.
• Support classroom as needed.

Qualifications

• High school diploma or GED required.
• Minimum 6 months of related food service experience preferred.
• Knowledge of USDA/CACFP meal patterns and food safety standards preferred.
• Valid driver's license and ability to transport food between sites required.

Skills, Knowledge, and Abilities

• Ability to work independently and as part of a team.
• Strong organizational and time management skills.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Effective communication skills, both oral and written.
• Knowledge of proper cleaning techniques and food safety practices.
• Ability to maintain confidentiality and exercise good judgment.

Certifications

• Complete TB screening & physical before having direct contact with children. Renew every 2 years.
• Current First Aid and Pediatric Cardiopulmonary Resuscitation (CPR) training.
• At least 10 hours of state-approved training completed within the first 90 days of employment, if applicable.
• 25 hours of annual training (January–December) in topics related to nutrition and food safety, health and sanitation, child development, USDA/CACFP compliance.
• Complete online Food Handlers course, such as Serving Safe Food in Childcare, within 90 days of employment.

Environmental Conditions

• Indoor classroom and kitchen settings
• Tolerance for noise and high activity levels
• Exposure to various cleaning chemicals

Essential Physical Skills

• Ability to lift, carry, push, or pull up to 50 pounds as needed.
• Frequent bending, kneeling, squatting, and sitting on the floor.
• Ability to stand and walk for extended periods throughout the day.
• Capacity to respond quickly and physically in emergency situations.