Abrar Admin

Doniphan Darlings, Inc.

COOKFull TimeReports to DirectorJob Description<ul><li>Must follow CACFP guidelines- in binder in Kitchen</li><li>Breakfast and PM snack provided to children</li><li>Lunch provided to children and teachers</li><li>Approved menus- needs to be done by each Thursday for the following week</li><li>Check CACFP crediting book to make sure that what you service is allowed</li><li>Budget of $____ a week (food/non-food), budget set forth by Board of Directors</li><li>Preparing well balanced meals- Follow the CACFP menu requirements</li><li>Breakfast- Milk (3/4 cup), Fruit or Veg (1/2), Bread/Grain (1/2 oz)</li><li>Lunch- Milk (3/4 cup), Meat/Meat Alternate (1.5 oz), Fruit (1/4 cup), Vegetable (1/4 cup), Bread/Grain (1/2 oz)</li><li>Snack (must serve 2 difference components)- Milk (1/2 cup), Fruit (1/2 cup), Vegetable (1/2 cup), Bread/Grain (1/2 oz) or Meat/Meat Alt (1/2 oz)</li><li>One of the bread/grain requirements must be WHOLE GRAIN</li><li>Keeping kitchen and storage area clean</li><li>Inventory, purchasing food, and marking the date received</li><li>Must be able to hold in confidence all he/she learns in contact with teachers and children</li><li>Attend required meetings for CACFP</li><li>Keep records the Department of Education (CACFP) requires</li><li>Requires a flexible cooperative personality who gets along well with all employees and children</li><li>Shall be supervised by the Program Director</li><li>When cook is on vacation or ill and staff is available to do the cooking, a substitute will not be called</li><li>Meet the requirements of the KDHE</li><li>Negative TB Skin Test</li><li>Health Assessment</li><li>High School Graduate</li><li>Orientation</li><li>Background Check Requirements</li><li>CACFP trainings</li><li>Menu book</li><li>Food safety- every 3 years</li><li>Food allergies</li><li>Civil rights</li><li>Food shall be stores as follows (KDHE):</li><li>Poisonous or tox materials shall not be stored with food. Medications requiring refrigeration shall be labeled and kept in locked storage in the refrigerator.</li><li>All perishables and potentially hazardous foods shall be continuously maintained at 45 degrees F or lower in the refrigerator or 10 degrees F or lower in the freezer, with 0 degrees F recommended. Each cold storage facility shall be provided with a clearly visible, accurate thermometer.</li><li>All foods stores in the refrigerator shall be covered.</li><li>Foods not requiring refrigeration shall be stored at least six inches above the floor in a clean, dry, well-ventilated storeroom or other areas.</li><li>Dry, bulk foods which are not in their original, unopened containers shall be stores in metal, glass, or food-grade plastic containers with tight fitting covers and shall be labeled (label should include what is in the container and the date).</li></ul>Pay: From $10.50 per hourBenefits:<ul><li>Flexible schedule</li><li>Paid time off</li><li>Paid training</li></ul>Work Location: In person

Childcare Cook

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Doniphan Darlings, Inc.

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Childcare Cook