Under the supervision of the Educational Director, the Cook is primarily responsible for preparing and serving all food in the center and for maintaining the kitchen in a sanitary and efficient condition. Additionally, the Cook is responsible for the supervision and training of other staff assigned to kitchen or food service responsibilities. 

General Duties 

• Follow individual work schedule provided by the Educational Director to indicate specific responsibilities and the time scheduled for them.
• Cooperates in total staff effort designed to improve the center’s services.
• Participates in periodic individual conferences and regular staff meetings as scheduled by the Educational Director. (These will be called when changes are planned in the children’s program which affect the Cook so that discussions and suggestions for improving the services may be shared among the Educational Director and staff. Such meetings will also be called when policy or changes are made affecting budgetary needs for food and supplies or rearrangement of space). 

Special Duties

Under the supervision of the Educational Director, the Cook will carry out the following functions in according with the work schedule provided by the Educational Director. 

Food

• Prepare, cook and serve food according to recommended practices (see attached).
• Follow weekly menus made in consultation with the Educational Director. Confer with the Educational Director when menu changes are indicated, i.e., necessary substitution or the use of leftovers.
•  Apportionment of food for children’s groups according to need.
•  Make local food purchases when necessary.
• Rotate food to ensure and dispose of expired containers. 

Housekeeping

• Wash dishes and utensils according to sanitary practices.
• Keep kitchen and storeroom in clean, sanitary and orderly condition, i.e., range, sink, refrigeration, cupboards.
• Keep kitchen equipment and utensils in good condition.
• Place kitchen garbage in designated covered receptacle.
• In the absence of a helper, the Cook shall wash dishtowels and truck covers. 

Inventory and Supplies

• Keep a simple inventory of food and household supplies on hand as needed.
• Inform Educational Director of needed food supplies, repairs, and replacement of kitchen equipment and utensils.
• Be responsible for storing or for supervising the storage of all food and household supplies. 

Recordkeeping

• Prepare CACFP food production records and menus
• Keep kitchen logs up to date – refrigerator temperature, milk log, etc.

Other related duties as assigned, consistent with the above and with programmatic needs. 

• Previous related experience in food preparation (preferably in large quantities), dishwashing and housekeeping.
• Ability to write menus, recipes and work schedules. Ability to keep simple inventory of supplies on hand and needed.
• Friendly, cheerful personality and ability to maintain cooperative relationships with other staff, children, parents and visitors to the center.
• Ability to maintain sanitary work and personal habits.
• Must have basic computer skills – email, ability to do online training.