Temporary Cook

Summary Basic understanding of child nutrition and menu planning. Ability to maintain inventory of supplies and food and take appropriate action. Ability to work with other staff, supervisors and vendors. Ability to maintain a safe, clean and sanitary environment in the kitchen. Ability to follow proper sanitizing requirement, as designed by the Board of Health and the Child Care Food Program guidelines Duties The cook is responsible for: Preparing all menus, in compliance with Child Care Food Program regulations. Inventory food and consumables on a weekly basis Preparing order sheets for food and consumables on a weekly basis Place orders for food, bread, consumables on a weekly basis when needed and make a list of items to give to the admin staff Organize pantry and food cabinets. Bring in milk after deliveries, wash each bottle, and refrigerate. Clean refrigerator, rotating food as needed. Cook and serve meals to all enrolled children. Obtain head count from each team for lunch and snacks each day. Set up tables for breakfast and lunch. Clean up kitchen, wash dishes and put away food from breakfast. Prepare PM snacks for Yellow, Green, Orange, Purple and Pre-k Teams, have it laid out in labeled boxes on the table in multi-purpose room. Cook/prepare lunch. Set tables in multi-purpose room for Purple and Pre-k teams children and teachers. Deliver lunch to Yellow, Green and Orange team rooms. Serve lunch in Multi-purpose room for Purple and Pre-k teachers. Wash dishes, put food away, clean and sanitize counters and worktables. Wash tables in the multi-purpose room after lunch. Wash dishes used for classroom activities as part of lunch or breakfast clean-up Inventory deliveries of food and consumables as they arrive, checking against order list. Put all deliveries of food and consumables away: food in pantry and refrigerator and consumables in hall closet. Shop as needed for any items not available from delivery companies, including supplies needed by staff for classroom activities. Requirements High school gradation or its equivalent. Prior experience in the food service industry. Experience or coursework in menu planning and /or child nutrition. Good Physical and mental as confirmed by a physician's statement. Proof of completion of a Mantoux tuberculin skin test. Two written references from persons who can attest to suitability to work around children. Completion of Child Abuse Record Information background check (CARI) Must be able to life 50 pounds. Must be able to life and carry cases as needed. Must have physical stamina and flexibility as needed to perform above duties. Must be able to read, write and speak English, and be able to communicate with children, staff and vendors using clear, understandable speech. #J-18808-Ljbffr