Assistant Cook

The Assistant Cook supports the Food Service Coordinator in the preparation, serving, and cleanup of meals and snacks for children in accordance with USDA guidelines and ECEAP performance standards. This position ensures a clean, organized, and health-compliant kitchen environment, helping to maintain safe food handling practices, accurate documentation, and quality service for young children. The Assistant Cook will support the Food Service Coordinator with preparing food items per USDA guidelines and ECEAP Performance Standards. The primary objective is to provide a clean and safe kitchen area for our staff; wash and clean tableware, pots, pans and cooking equipment, and keep the kitchen and equipment clean and organized.

Responsibilities:

Support the Food Service Coordinator

• Assist in preparing meals and snacks according to daily menus and USDA CACFP guidelines
• Portion and serve meals to classrooms on site
• Support the preparation of special diets meals under supervision and ensure allergy or dietary restrictions are followed
• Label and date food items accurately and ensure unused prepared food is disposed of after 24 hours
• Follow proper food handling and hygiene procedures at all times
• Ensure food is stored properly in approved containers and kept covered and dated
• Maintain clean and organized storage spaces, keeping dry goods between 60-70 degrees F and at least 6 inches off the floor
• Assumes responsibility for the cleanliness and functionality of high pressure sanitizer and reports any malfunctions to the Kitchen Coordinator immediately
  • Wash dishes, pots, utensils, and kitchen tool throughout the day and at the end of each shift
  • Keep dish room clean and organized
• Bag and haul kitchen trash and recycling to dumpster
• Clean and sanitize food prep areas, sinks, counters, and floors as required
• Help maintain an organized record of meals served, substitutions, and cleaning schedules
• Supports daily monitoring of refrigerator and freezer temperatures and documents as directed by the Food Service Coordinator
• Wash produces and cans before use
• Maintain a clean and sanitary kitchen using public health standards as a minimum.
• Performs other related duties as assigned by the Food Service Coordinator

Perform Other duties as assigned

Job Requirements:

The following requirements are those that are normally required for performance of this position. Any disabled applicant or incumbent who does not meet one or more of the requirements, but who can perform the essential function of the job (with or without reasonable accommodations) shall be deemed to meet these requirements.

Physical Requirements:

This position normally requires the physical demands of standing, walking, bending, lifting or performing other work requiring medium physical exertion, talking and hearing and adequate vision regularly to perform the job requirements. These physical demands are required up to 95% of the time.

Non-physical Requirements:

education

• GED or High School Diploma

experience

• Two years of experience as an assistant cook and in kitchen management

Special Skills

• Knowledge of nutrition and ability to prepare meals that meet guidelines taking into consideration allergies and dietary restrictions Knowledge of basic food safety and sanitation procedures
• Ability to follow recipes and instruction precisely
• Knowledge in the USDA Child and Adult Care Food Program

Licensure, Registration, Certification

• Food handler’s card
• First Aid/CPR card
• Blood Born Pathogens
• Proof of negative TB test
• Proof of MMR
• Childcare Basics Training
• Safe Sleep

Employment is conditional upon:

• Being cleared by criminal background check and fingerprinting when required

Wage Range: $17.20 – $18.20, depending on experience

Work Schedule: Monday – Thursday, 9am to 2pm; 20 hours per week

Benefits:

• Sick leave accrues at 1 hour of leave for every 40 hours worked
• Employees can contribute to 403(b) retirement plan
• Eligibility for medical insurance if working 30+ hours per week, on average