Cook - Moses Lake

About the role

This position assists in the daily preparation of breakfast, lunch, and snacks according to recipes using various kitchen utensils and equipment. The role also involves assisting in maintaining the cleanliness and functionality of refrigerators, freezers, and other food service equipment.

Responsibilities

• Prepare nourishing, appetizing, and balanced meals in accordance with USDA/CACFP and Head Start/ECEAP standards and WAC's.
• Serve and distribute developmentally appropriate food to classrooms.
• Maintain all food safety and sanitation standards during meal preparation and serving.
• Cleanse and disinfect kitchen, cooking equipment, utensils, and storage areas daily or as needed.
• Manage inventory of food items, dates, and rotation schedules.
• Participate in special center activities as requested, including parent meetings and policy council meetings.
• Show interest in professional growth by attending staff meetings, workshops, trainings, and seminars.
• Maintain confidentiality of program and client information.

Requirements

• At least 18 years of age.
• Pass initial and periodic criminal and background checks.
• Pass initial and periodic Department of Early Learning (DEL) background check.
• Pass initial and periodic employee health clearance.
• Current Food Handler card.
• Current First Aid / CPR cards.
• Subject to initial and periodic TB screen.
• Human Immunodeficiency Virus (HIV/AIDS) training.
• Blood Borne Pathogens training.
• Subject to random drug screens.
• Sign a Confidentiality Agreement.
• Complete and sign a Conflict of Interest Disclosure Statement annually.

Qualifications

• Experience in policy and procedures.
• Experience in planning and facilitating work ethics.
• Excellent communication and interpersonal skills.
• Excellent problem-solving and decision-making skills.
• Experience in cooking and safety risk management.
• Understanding of the interrelationships between services and systems.
• Awareness and sensitivity to cultural issues and community practices of farm worker and rural poor families with limited English skills.
• Ability to learn new tasks quickly and efficiently.
• Ability to handle multiple tasks simultaneously and meet deadlines.
• Accurate data documentation and recordkeeping skills.
• High School Diploma or GED certificate.
• At least one (1) year of paid or volunteer institutional cooking experience.
• Previous Head Start experience.
• English/Spanish bi-lingual fluency.