Kitchen Staff

Title: Lead Cook and Assistant Cook

Reports: Co-Director

General Summary:

Under the general supervision of the Co-Director and with guidance from the Administrative Team, the Cook and Assistant Cook is responsible for guaranteeing that the children are served nutritious, good tasting and appealing meals and snacks. It is their responsibility to prepare these meals and snacks by methods that maintain high nutrient levels and that are sanitary. It is also their duty to deliver meals to the classroom plated for each child and suitable for the childrens age and development. The Cook and Assistant Cook will inventory all food and supplies necessary. This position involves extensive organizing, problem solving, record keeping, and time management.

Essential Functions:

1. Plans and prepares foods in accordance Mt. Zion’s Loving Daycare Food Service Policy and Menus

2. Inventories food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.

3. Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. With guidance from the directors, modifies menus for children's field trips; notes all modifications and substitutes on posted menu and for CACFP records.

4. Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure foods taste good and looks appealing, and that there are ample amounts of foods for children to have as many servings as they need.

5. 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.

6. With the guidance of the directors, 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.

7. Properly washes and sanitizes tables after breakfast, AM snack, and lunch.

8. Sweeps the floors surrounding the tables that are used by students and staff after each meal.

9. Delivers foods from the kitchen to the classrooms ready to be served as suitable for the children's age and development.

10. Ensures that daycare bottles and cups are properly washed and sanitized before distributing for use.

11. Helps to maintain cost control, budget and inventory systems based on CAFCP procedures including records of food production, service and attendance.

12. Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.

13. Participates in all emergency drills and environmental safety activities.

14. Participates in the agency's self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.

15. Performs other duties, as assigned.

The above statements are intended to describe the general nature and level of work performed by individuals in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.

Qualifications and Skills:

 High school diploma/GED required

 Cooking experience that can be applied to large meal preps

 Able to read and follow standardized recipes

 Strong knowledge of proper food handling procedures

 Able to work as part of a team in a busy kitchen atmosphere

 Have a valid Indiana driver’s license

 Must be able to comply with background check, including fingerprints and drug test

 Ability to present a positive image of the organization to our daycare families

 Ability to calculate and determine number of meals to be served as well as adjust recipes and serving portions.

 Ability to lift 55 pounds is required.

Hours:

 7:00 a.m. to 1:00 p.m.

 Job Type: Part Time