Under the general direction of CACFP Coordinator plans, prepares; cooks and serves meals to children and staff in a family style setting. Incumbent must have knowledge of techniques and methods of quantity food preparation and storage. Prepares creative menu plans consistent with federal and state government nutrition guidelines. A substitute cook works on an as needed basis (on-call); days, hours and locations vary. Performs other job related duties as required.
ON CALL BASIS - SUBJECT TO BECOME A FULL-TIME EMPLOYMENT.
SOME OF THE GREAT BENEFITS THAT MAY APPLY ARE: Sick Pay, Vacation, Holiday pay, Medical Insurance, Life Insurance, 403B Retirement Plan
SOME POSITION REQUIREMENTS:
Prepares; cooks and serves meals based on daily child enrollment at breakfast, lunch and snack.
Arranges the appropriate storage of food and supplies.
Maintains safety standards throughout all food preparation and storage areas
Checks quality of raw and cooked food products to ensure that standards are met.
When needed, checks quantity and quality of received products.
Inspects supplies, equipment and work areas to ensure compliance to established standards.
Keeps kitchen in sanitary condition at all times and follows procedures.
Orders food and other supplies needed to ensure efficient operation when instructed by immediate supervisor.
Monitors and maintains the inventory of food and supplies. Orders food and supplies in sufficient quantities for weekly meals to ensure proper operations of program.
Performs daily clean-up of kitchen, service and dining areas.
Maintains a variety of records related to meals count under federal/state reimbursement requirements and reports information to CACFP Coordinator on determined basis.
Ability to travel from one campus to another, flexible to schedule changes (days, hours and locations).