Cook

Description

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, a Cook is responsible for adhering to Title 5 and/or Title 22 food service and health and safety state regulations.

• Prepare and serve meals and snacks daily, ensuring portion sizes align with CACFP nutrition guidelines and preparation conforms to accepted food handling, sanitation and kitchen hygiene procedures.
• Shop/order food from suppliers weekly, purchase foods consistent with CACFP nutrition guidelines, stay within the food budget, and follow the seasonal menu cycle from the organization’s Nutrition Services Department.
• Maintain menu production records by recording meal counts and amounts of food prepared each day.
• Operate and clean all kitchen equipment, maintaining safe kitchen practices, including food storage, wet/dry safety, and knife/equipment handling safety.
• Accommodate special dietary needs such as food allergies and other medical conditions, consulting with the Site Supervisor and Nutrition Health Educator for menu modifications.
• Ensure the cleanliness of refrigerator, freezer, stove, microwave/toaster oven, countertops, garbage can 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—refrigerator ≤40 °F, freezer ≤0 °F, frozen food labeled, dry goods in airtight containers, expiration dates listed.

• Must be able to work and stand for the majority of the scheduled shift.
• Must be able to lift, pull, push medium weights (up to 40 lb) and move items stored at various heights.
• Prepare recipes, slice vegetables and work over hot stoves.
• Handle cooking utensils, knives and machinery safely to avoid burns or injury.
• Prepare carts for delivery of meals and snacks, pushing and pulling through indoor and outdoor corridors.
• Be aware of hazards such as slippery floors, moving objects and uneven surfaces.

• High school diploma or equivalent.

• Minimum 6 months experience as a cook in an institutional setting (cafeteria, hospital, etc.).

• Completion of Food Safety Certification (Serve Safe) with renewal every 3 years.
• Knowledge of principles and methods of volume/high‑quantity food preparation, serving, storage, and use of standard cafeteria equipment.
• Experience in a children’s program desirable.
• Ability to prepare weekly reports, including vouchers.
• Strong planning and organization skills, managing food budget and purchasing supplies.
• Effective interpersonal and communication skills.
• Ability to work independently.
• Bilingual (Spanish) preferred.
• Driver’s license and appropriate insurance.
• TB/Fingerprint clearance.

Shift Type: Full Time

Schedule: Monday – Friday, 6:30 am – 3:30 pm

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

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug‑free workplace.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.