Line Cook

Job Description

Job Description

Duties and Responsibilities:

• Work with Administration Team for approval of menu
• Prepare breakfast, lunch and afternoon snacks for all classrooms
• Serve meals to each classroom on time, at the appropriate temperature
• Lunch service will need to be delivered to each classroom, with food temperatures documented before leaving and upon arrival
• Work with staff to collect meal numbers before food preparation of each meal
• Prepare appropriate amounts of food for each classroom
• Make weekly food orders through vendors
• Maintain a clean and organized kitchen, including all food storage areas
  • Make sure all thermometers are working properly
  • Ensure all food items are checked for expiration dates
  • Wash and sanitize all dishes
  • Clean the entire kitchen and appliances throughout the day
  • Remove trash and recyclables daily
  • Organize and put away all groceries, food orders and non-food items
• Protect the privacy and confidentiality of information pertaining to families, children, team members, administration, and Board of Directors
• Build positive relationships and communicate in a respectful manner with families, children, team members, administration, Board of Directors, and the communities in which we serve

Those with a nutrition background will be given preference.

Minimum Requirements:

• Must be 18 years of age
• Read staff policy and procedure handbook and sign that you understand its context
• Fill out required forms to be kept in your personnel file
• Wear hairnet or hat while in the kitchen
• Have 4 hours of food and nutrition training
• Must complete the following required training:  Mandated Reporter, Sexual Harassment Prevention, Food Handling, CPR and First Aid
• Must be able to bend, lift up to 40 lbs, and reach above your head (reasonable accommodation may be provided)
• Must pass background/fingerprint clearances including reference checks
• Clear health screening and TB Test results

Education Requirements:

Minimum of four hours of annual training in:

• Menu Planning
• Food Safety and Nutrition
• Other food related topics