Cook

About the role

A Cook is responsible for maintaining the child care center food service in accordance with requirements of the Child and Adult Care Food Program (CACFP) and in alignment with the Healthy Environment policy. The role will set a high standard for the quality of food served through participation in the CACFP and will follow CACFP nutrition guidelines for all children’s meals and snacks. Additionally, the Cook must adhere to Title 5 and/or Title 22 food service and health and safety state regulations.

Responsibilities

• Prepare and serve meals and snacks daily.
• Ensure portion sizes align with CACFP nutrition guidelines.
• Follow accepted food handling, sanitation, and kitchen hygiene procedures.
• Shop/order food from suppliers weekly, staying within the food budget for the center.
• Purchase foods consistent with CACFP nutrition guidelines.
• Follow the seasonal menu cycle from the organization’s Nutrition Services Department; make appropriate substitutions when necessary in accordance with USDA CACFP meal pattern.
• Maintain menu production records by recording meal counts and amounts of food prepared each day.
• Operate and clean all kitchen equipment.
• Maintain safe kitchen practices, including effective food storage, wet/dry safety, and knife/equipment handling safety.
• Accommodate special dietary needs, such as food allergies and other medical conditions, in consultation with the Site Supervisor and Nutrition Health Educator.
• Ensure cleanliness of refrigerator, freezer, stove, microwave/toaster oven, countertops, garbage cans, and other equipment to standards of the daily kitchen checklist.
• Present meals and snacks so classroom staff can serve family-style with adequate serving supplies.
• Ensure food preparation and storage meet health and safety standards (e.g., refrigerator at 40°F or less, freezer at 0°F or less, frozen food labeled, dry goods stored in airtight containers, expiration dates listed).

Physical Environment

• Must be able to work and stand for the majority of the scheduled shift.
• Able to bend, pull, push, and lift medium weights (up to 40 pounds) throughout the workday.
• Items may be stored at ground level, below counter height, or above shoulder height and worked at counter level.
• Prepare recipes, slice vegetables, and work over hot stoves.
• Mishandling of cooking utensils, knives, and machinery can result in severe burns or injury.
• Prepare carts for delivery of meals/snacks with utensils to classrooms, requiring pushing/pulling carts through indoor halls/rooms or outdoors across parking lots/corridors. Hazards may include slippery floors, moving objects, and uneven surfaces.

Requirements

• High school diploma or equivalent.
• Minimum 6 months of experience as a cook in an institutional setting (e.g., cafeteria, hospital).
• Completion of Food Safety Certification (ServSafe) and renewal every 3 years.
• Knowledge of principles and methods of volume/high-quantity food preparation, serving, and storage; care and use of standard cafeteria equipment (range, oven, mixer, toaster, food processor, refrigerator, freezer); sanitation and safety methods.
• Experience in a children’s program desirable.
• Able to prepare weekly reports, including vouchers.
• Good planning and organization skills to manage the food budget and purchase supplies.
• Effective interpersonal and communication skills; able to work independently.
• Bilingual (Spanish) preferred.
• Driver’s license and appropriate insurance.
• TB/Fingerprint clearance.

Schedule

Monday - Friday, 7:00 AM - 1:30 PM

Benefits

• Medical, Dental, and Vision Benefits.
• 401(k) Retirement plan and Employee Assistance Program (EAP).
• Personal Health Advocate.
• Paid vacation, sick time, and holidays.
• Commuter pre-tax benefit.
• Discounted childcare.
• Access to the Calm app.
• Tickets at Work employee discounts.
• Ongoing training and professional growth advisory.