Senior Cook, Early Education Services

About the role

The Senior Cook is responsible for food preparation, cleaning and maintenance of the kitchen, and keeping an inventory of food and supplies. Ensures food is prepared following requirements and guidelines established by the USDA and California State Department of Education - Child and Adult Care Food Program (CACFP), complying with mandatory recordkeeping and reporting. Adhere to all food handling and sanitation guidelines. Maintains accurate paperwork, including temperature logs and production records. Accurately and appropriately utilizes all production equipment and trains others in its safe usage.

Responsibilities

• Plans and prepares foods for children in accordance with the requirements of the Child and Adult Care Food Program (CACFP), preparing appropriate food portions for children ages 3 months to 10 years (according to the CACFP Meal Pattern).
• Follows the standard ServSafe principles of food preparation, safety, and sanitation in food production.
• Prepares breakfast, lunch and afternoon snack, altering the menu if needed to meet the needs of individual children’s dietary restrictions (food allergies, religious restrictions etc).
• Performs cooking functions such as but not limited to: roasting meats, washing and preparing fruits and vegetables, baking, grilling, boiling, steaming, etc.
• Completes meal preparation on time according to CACFP requirements and the child early education center time schedule.
• Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.
• Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
• Cleans dirty dishes, pots and pans according to prescribed health procedures.
• Cleans equipment, counter spaces, sinks and drains in kitchen areas.
• Ensures food items are maintained at proper temperatures at all times.
• Modifies menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies and dietary restrictions.
• Aids teachers with developing food activities for the children in the classroom.
• Participates in nutrition education activities for staff, families and children.
• Prepares required reporting - weekly production report, inventory, weekly food counts, temperature logs and other required reports to the Center Director on a weekly basis.

Requirements

• Strong demonstrated knowledge and expertise in a variety of cooking techniques and recipes for food preparation.
• Strong working knowledge of the basic principles of food preparation for young children.
• Strong demonstrated experience general kitchen maintenance or an equivalent combination of education and experience.
• Strong working knowledge of appropriate temperature requirements for the safe serving, handling and storage of food.
• Demonstrated knowledge of how to safely operate a variety of kitchen equipment in a production kitchen.
• Basic computer skills to use email, and ability to create charts on Google Sheets and Google Doc.
• Ability to taste and discern product quality, to read and understand recipes and menus, accurately estimate ingredient requirements.
• Ability to keep records, accurately plan production requirements and order and track supplies and equipment.
• Skill in adding and subtracting basic whole numbers and fractions sufficient to complete menu production records accurately.
• Communication skills and the ability to provide training to less experienced staff with the ability to establish and maintain cooperative working relationships with teachers and management staff.
• Ability to perform effectively under conditions of fluctuating workload.
• Ability to follow oral and written instructions.
• Ability to work independently and in a collaborative team-based environment.

Qualifications

• Strong demonstrated knowledge and expertise in a variety of cooking techniques and recipes for food preparation.
• Strong working knowledge of the basic principles of food preparation for young children.
• Strong demonstrated experience general kitchen maintenance or an equivalent combination of education and experience.
• Strong working knowledge of appropriate temperature requirements for the safe serving, handling and storage of food.
• Demonstrated knowledge of how to safely operate a variety of kitchen equipment in a production kitchen.
• Basic computer skills to use email, and ability to create charts on Google Sheets and Google Doc.
• Ability to taste and discern product quality, to read and understand recipes and menus, accurately estimate ingredient requirements.
• Ability to keep records, accurately plan production requirements and order and track supplies and equipment.
• Skill in adding and subtracting basic whole numbers and fractions sufficient to complete menu production records accurately.
• Communication skills and the ability to provide training to less experienced staff with the ability to establish and maintain cooperative working relationships with teachers and management staff.
• Ability to perform effectively under conditions of fluctuating workload.
• Ability to follow oral and written instructions.
• Ability to work independently and in a collaborative team-based environment.

Skills

• Strong demonstrated knowledge and expertise in a variety of cooking techniques and recipes for food preparation.
• Strong working knowledge of the basic principles of food preparation for young children.
• Strong demonstrated experience general kitchen maintenance or an equivalent combination of education and experience.
• Strong working knowledge of appropriate temperature requirements for the safe serving, handling and storage of food.
• Demonstrated knowledge of how to safely operate a variety of kitchen equipment in a production kitchen.
• Basic computer skills to use email, and ability to create charts on Google Sheets and Google Doc.
• Ability to taste and discern product quality, to read and understand recipes and menus, accurately estimate ingredient requirements.
• Ability to keep records, accurately plan production requirements and order and track supplies and equipment.
• Skill in adding and subtracting basic whole numbers and fractions sufficient to complete menu production records accurately.
• Communication skills and the ability to provide training to less experienced staff with the ability to establish and maintain cooperative working relationships with teachers and management staff.
• Ability to perform effectively under conditions of fluctuating workload.
• Ability to follow oral and written instructions.
• Ability to work independently and in a collaborative team-based environment.

Benefits

To Working At UC Santa Cruz Include Medical, Dental & Vision Care Insurance PlansUC Retirement PlansGroup Term Life InsuranceLegal InsurancePet InsurancePaid Holidays plus accrued vacation and sick leave

Pay

Budgeted Salary: $25.45/ hourly

Schedule

Full-time, FixedPercentage of Time: 100%, 40 Hours per WeekDays of the Week: Mon-FriShift Includes: Day