The cook is responsible for maintaining and operating the Early Learning Center kitchen, nutrition program, food paperwork for children and staff inclusive of maintenance program as well as documentation for audit purposes.
DUTIES AND RESPONSIBILITIES
Duties and responsibilities will include but not be limited to the following:
Post and monitor menus for classrooms and parents in advance for organized preparation.
Work with administration to order adequately in the area of meals, perishable, non-perishable and paper good supplies.
Become knowledgeable and accurate of USDA requirements, guidelines and paperwork as well as audit responsibilities.
Assist staff with mealtime supplies as needed.
Monitor kitchen supplies and be fair in disbursement and make note of any missing items.
Maintain clean, safe and healthy conditions in kitchen and center with floors, equipment, countertops, surfaces and overall general appearances and conditions. Comply and sign off on daily cleaning schedule.
Be knowledgeable and accountable in regards to accuracy of meal counts, serving etc.
Organize and stock shelves.
Serve and prepare meals while meeting crucial time frames.
Assist with classroom sterilization procedures.
Be current on Universal Precautions procedures.
Touch base with classroom teachers for assistance during down time. Discuss meal time, paper work, waste factor and its affect on menu, portions and day to day routine with administration.
Be knowledgeable and promote meal factors, menu, meal-time and paperwork requirements.
Work schedule should be consistently busy or hours will be adjusted.
The cook is assigned so that the kitchen maintenance needs and meal time-lines are met. Hours will be based on enrollment and the amount of kitchen time needed to meet the meal needs of the children enrolled and staff in the program.
A pleasant personality with children, family and staff.
Experience with general maintenance, meal preparation, planning ordering, health procedures, and serving in an Early Childhood setting.
A strong background in time management and organizational skills is highly recommended, self motivated and able to work unsupervised.
Excellent oral and written communication skills.
Excellent recording, documentation procedures and meal bookkeeping procedures for meal program and audit procedures.