Cook (42 Week August-May)

Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer’s cooking or re-heating instructions, and standardized recipes. Ensures that Ohio Administrative Food Code, United States Department of Agriculture – Child and Adult Care Food Program (USDA-CACFP) regulations and Head Start Performance Standards regarding Child Nutrition and Foodservice Operation are followed and maintained during the hours of operation. The shift for this role will be Monday-Friday- 6:00AM-2:00PM- 42 Weeks out of the year August through May. Full-Time (40 Hours Weekly)

• Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer’s cooking or re-heating instructions, and standardized recipes. Prepares and cooks adequate amount of foods, per Daily Food Production Record.
• Follows the daily work schedule and satisfactorily fulfills the daily assignments and established cleaning duties.
• Adheres to the established procedures specified in the Food Safety and Sanitation Management Process manual.
• Assists in receiving and storing incoming food and supplies, as needed.
• Performs dish washing duties, as needed.
• Cleans and organizes the storage areas for pots, pans, ladles, chopping boards, and other cookware.
• Operates or uses large and small kitchen equipment correctly or according to the manufacturer’s operation instructions.
• Reports any unsafe condition or situation at workplace occurred during the hours of operation to the Lead Cook.
• Assists and participates in at least one collaborative nutrition related classroom activity with Education Services.
• Completes annually 15 professional development contact hours.
• Participates and assists in departmental and agency projects as assigned, and in food service related workshops and department meetings, as needed.

High School or GED

two (2) years’ experience in large quantity meal preparation (preferred )