JOB SUMMARY (overview of job): This position is responsible for providing nutritious meals and snacks throughout the center and maintaining compliance with the Child Care and Adult Care Food Program (CACFP). The Cook is responsible for menu planning, food purchasing and proper storage, recordkeeping, and maintaining nutrition-related policies. The Cook handles and prepares food in accordance with food safety requirements, standardized recipes, and portioning guidelines. The Cook forecasts appropriate quantities to meet menu and census requirements in accordance with CACFP. 

 

Additional job details: 

Food purchasing and menu planning must be in accordance with CACFP requirements.        Menu development will be completed at least one week in advance and must ensure only CACFP reimbursable foods are served.  A portion of the recordkeeping responsibilities, including maintaining accurate daily and monthly participation records, is directly related to the CACFP participation.  Food preparation requires basic cooking/baking skills including proficiency in measuring, weighing, basic math, and recipe reading.    The Cook maintains safe knife-handling skills and competence in the use of all kitchen equipment.  Food Preparation requires strong time management skills and proficiency in all aspects of food safety including kitchen sanitization, cross-contamination mitigation, proper food temperatures and food labeling, and hand-washing/glove use/hair restraints.  Food preparation requires the tasting of foods prior to serving. The Cook will take action to improve flavor or replace items when necessary.  Reports any faulty equipment or unsafe conditions to the Program Director of Child Care.  Provides high quality customer service.

 

KNOWLEDGE/EXPERIENCE: Knowledge of standards of food preparation, sanitation and food safety which are typically acquired with formal cooking classes, food safety classes and on the job experience of at least one year. 

EDUCATION: High School diploma, GED equivalent or HiSET required to assure reading skills and math required. Training on CACFP policies, food safety courses, Safe Serv Course, other training through ICN website preferred. 

LICENSE/CERTIFICATION/REGISTRY: None. 

Aptitudes: Demonstrated ability to performs mathematical calculation to adjust recipes for needed volumes. Demonstrated judgment required to determine if a product meets quality standard for service. Cook should love food and want to seek feedback if product meets expectations.