Cook

Position Summary

The Cook is responsible for planning, preparing, and serving nutritious meals and snacks that meet state licensing regulations and federal guidelines for food programs. This role ensures a clean, safe, and sanitary kitchen environment while supporting the overall health and well-being of children enrolled in the program.

Key Responsibilities

• Plan and prepare daily meals and snacks under USDA Child and Adult Care Food Program (CACFP) guidelines (if applicable).
• Accommodate children’s allergies, special dietary needs, and cultural food preferences.
• Maintain food inventory; order and stock supplies within budget.
• Ensure proper food handling, storage, and sanitation practices at all times.
• Keep kitchen and food preparation areas clean, organized, and compliant with health and safety regulations.
• Accurately record menus, meal counts, and food temperatures as required by licensing and/or program standards.
• Collaborate with teachers and staff to coordinate meal and snack schedules.
• Participate in staff meetings and trainings as needed.
• Uphold confidentiality, professionalism, and the mission of the preschool.

Qualifications

• High school diploma or equivalent; culinary training preferred.
• Previous experience as a cook in a childcare, school, or institutional setting preferred.
• Knowledge of nutrition, child dietary needs, and safe food handling practices.
• Ability to meet state/local health department requirements (e.g., food handler’s permit).
• Strong organizational and time management skills.
• Ability to lift up to 40 lbs and stand for extended periods.

Core Competencies

• Commitment to child health and safety
• Attention to detail
• Teamwork and collaboration
• Reliability and punctuality
• Flexibility and adaptability