Childcare Cook

COOK

Full Time

Reports to Director

Job Description

• Must follow CACFP guidelines- in binder in Kitchen
• Breakfast and PM snack provided to children
• Lunch provided to children and teachers
• Approved menus- needs to be done by each Thursday for the following week
• Check CACFP crediting book to make sure that what you service is allowed
• Budget of $____ a week (food/non-food), budget set forth by Board of Directors
• Preparing well balanced meals- Follow the CACFP menu requirements
• Breakfast- Milk (3/4 cup), Fruit or Veg (1/2), Bread/Grain (1/2 oz)
• Lunch- Milk (3/4 cup), Meat/Meat Alternate (1.5 oz), Fruit (1/4 cup), Vegetable (1/4 cup), Bread/Grain (1/2 oz)
• 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)
• One of the bread/grain requirements must be WHOLE GRAIN
• Keeping kitchen and storage area clean
• Inventory, purchasing food, and marking the date received
• Must be able to hold in confidence all he/she learns in contact with teachers and children
• Attend required meetings for CACFP
• Keep records the Department of Education (CACFP) requires
• Requires a flexible cooperative personality who gets along well with all employees and children
• Shall be supervised by the Program Director
• When cook is on vacation or ill and staff is available to do the cooking, a substitute will not be called
• Meet the requirements of the KDHE
• Negative TB Skin Test
• Health Assessment
• High School Graduate
• Orientation
• Background Check Requirements
• CACFP trainings
• Menu book
• Food safety- every 3 years
• Food allergies
• Civil rights
• Food shall be stores as follows (KDHE):
• Poisonous or tox materials shall not be stored with food. Medications requiring refrigeration shall be labeled and kept in locked storage in the refrigerator.
• 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.
• All foods stores in the refrigerator shall be covered.
• Foods not requiring refrigeration shall be stored at least six inches above the floor in a clean, dry, well-ventilated storeroom or other areas.
• 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).

Pay: From $10.50 per hour

Benefits:

• Flexible schedule
• Paid time off
• Paid training

Work Location: In person