Assistant Cook

The Assistant Cook supports the Food Service Coordinator in the preparation, serving, and cleanup of meals and snacks for children in accordance with USDA guidelines and ECEAP performance standards. This position ensures a clean, organized, and health‑compliant kitchen environment, helping to maintain safe food handling practices, accurate documentation, and quality service for young children. The Assistant Cook will support the Food Service Coordinator with preparing food items per USDA guidelines and ECEAP Performance Standards.

The primary objective is to provide a clean and safe kitchen area for our staff; wash and clean tableware, pots, pans and cooking equipment, and keep the kitchen and equipment clean and organized.

• Assist in preparing meals and snacks according to daily menus and USDA CACFP guidelines
• Portion and serve meals to classrooms on site
• Support the preparation of special diet meals under supervision and ensure allergy or dietary restrictions are followed
• Label and date food items accurately and ensure unused prepared food is disposed of after 24 hours
• Follow proper food handling and hygiene procedures at all times
• Ensure food is stored properly in approved containers and kept covered and dated
• Maintain clean and organized storage spaces, keeping dry goods between 60‑70°F and at least 6 inches off the floor
• Assumes responsibility for the cleanliness and functionality of high‑pressure sanitizer and reports any malfunctions to the Kitchen Coordinator immediately
• • Wash dishes, pots, utensils, and kitchen tools throughout the day and at the end of each shift
  • Keep dish room clean and organized
• Bag and haul kitchen trash and recycling to dumpster
• Clean and sanitize food prep areas, sinks, counters, and floors as required
• Help maintain an organized record of meals served, substitutions, and cleaning schedules
• Supports daily monitoring of refrigerator and freezer temperatures and documents as directed by the Food Service Coordinator
• Wash produce and cans before use
• Maintain a clean and sanitary kitchen using public health standards as a minimum
• Performs other related duties as assigned by the Food Service Coordinator

• Physical Requirements:
  
  This position normally requires standing, walking, bending, lifting, or other work requiring medium physical exertion, talking, hearing, and adequate vision to perform the job requirements. These physical demands are required up to 95% of the time.
• Education:
  
  GED or High School Diploma
• Experience:
  
  Two years of experience as an assistant cook and in kitchen management
• Special
  
  Skills:
  • Knowledge of nutrition and ability to prepare meals that meet guidelines while considering allergies and dietary restrictions; knowledge of basic food safety and sanitation procedures
  • Ability to follow recipes and instructions precisely
  • Knowledge of the USDA Child and Adult Care Food Program
• Licensure, Registration, Certification:
  • Food handler’s card
  • First Aid/CPR card
  • Blood Born Pathogens certification
  • Proof of negative TB test
  • Proof of MMR
  • Childcare Basics Training
  • Safe Sleep certification
• Wage Range: $17.20 – $18.20, depending on experience

• Being cleared by criminal background check and fingerprinting when required

Monday – Thursday, 9 am to 2 pm; 20 hours per week

• Sick leave accrues at 1 hour of leave for every 40 hours worked
• Employees can contribute to a 403(b) retirement plan
• Eligibility for medical insurance if working 30+ hours per week, on average