Campus Cook

Position Summary:

The Campus Cook is responsible for preparing and serving attractive, nutritionally balanced meals for the children. This position is responsible for maintaining high standards of quality food production and portion control using standard recipes and for appropriate quantities of food needed to meet menu requirements. In addition to assisting the children during their mealtimes, encouraging, and teaching portion control, the Campus Cook encourages the children to try new foods and observe basic nutrition habits as they make their own salads from a selection of seasonal fruits and vegetables.

The Campus Cook will possess a Food Handler Certificate, following all guidelines set forth by Community Care Licensing, USDA National Breakfast & Lunch School Program. This position also performs a variety of maintenance tasks such as sweeping, light mopping, and maintaining refrigerators, freezers, and storerooms in a neat and clean order. In the absence of the Kitchen Supervisor, this position may be responsible for the food service department.

Essential Duties and Responsibilities:

Food Preparation and Serving

• Under direction of the Kitchen Supervisor, plans, prepares and serves attractive and nutritionally balanced meals for the children, promoting and reinforcing good nutritional habits; trying new foods, portion control and a balanced diet.
• Utilize Production Worksheets to plan proper amounts of ingredients to prepare menu items sufficient for the number of clients to be served.
• Adhere to ingredients, measurements and cooking methods as stated on the recipes to meet the nutritional requirements (maintain 30% total fat content of meals).
• Ensure that food supplies are securely stored.
• Meet Title 22 sanitation requirements, including but not limited to:
  • Wear proper cooking attire (i.e., apron, hat or hair net, gloves, etc.).
  • Instruct others to wear proper attire during food handling.
  • Uses proper dishwashing methods.
  • Cleans kitchen areas after each meal is served.
• Alert the Kitchen Supervisor or Maintenance Department to maintenance requests asking for unsafe equipment to be removed and/or assistance with cleaning difficult to clean food preparation areas.
• Assist the Kitchen Supervisor with ordering food and supplies as necessary.

Supervision of Children

• Provides direct childcare to the clients, reinforcing safety and sanitation while providing supervision and guidelines to clients while working in the kitchen.
• Provide supervision to children who are assigned to assist in meal preparation. Responsible for creating

a favorable group climate in which the child's safety, emotional nurturing and healthy development are of primary concern.

• Assist children in understanding nutritional principles, work ethics, safety, and basic job skills.
• Work cooperatively with the group home Residential Staff as an advisor to them regarding food preparation of all meals on the menu.
• Provides the following specialized services while maintaining the parental function of safety and supervision of all children working in his/her area:
  • Trains and assists clients with life skills such as how to prepare nutritious meals and food safety.
  • Acts as a supervisor and role model to children while working together to accomplish the above job duties.
  • Intervene in crisis situations as learned in Agency approved Crisis Intervention training to ensure the safety of clients and staff.

Other

• Attends staff training as required.
• Attends appropriate staff meetings as assigned.

Supervisory Responsibilities:

None

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to work varied hours including nights, weekends, and holidays. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Required

• Must possess a valid California Driver's License. Must be able to meet the Agency's fleet rules and be eligible to drive for business. The Agency's insurance carrier reserves the right to exclude applicant based on their driving record.
• Must have a clean Driving Record.
• A High School Diploma or GED is required.
• Two years' experience cooking for and serving large groups of people is preferred.
• School lunch experience is preferred.
• Licenses, Certifications, Registrations:
• Food Handlers Certification required within the first three months of employment.
• Must be at least 21 years of age.
• Must pass First Aid certification course before start of employment. Certification can be completed through the Children's Receiving Home.
• Must pass CPR within the first six weeks of employment.
• Must pass Bloodborne Pathogens and Therapeutic Crisis Intervention (TCI) certification courses offered through the Children's Receiving Home within the first three months of employment.
• Must maintain TCI, CPR, First Aid and BBP Certification throughout employment.
• Must complete online Mandated Reporter Training within first week of employment.

Knowledge, Skills, and Other Abilities:

• Must be able to read, write, speak, and understand the English language.
• Must possess a valid California Driver's License. Must be able to meet the Agency's rules and be eligible to drive for business. The Agency's insurance carrier reserves the right to exclude applicants based on their driving record.
• Knowledge of and ability to use Microsoft Office Suite and web browsers effectively.
• Knowledge of recipe development, general nutrition, and large quantity food preparation.
• Thorough knowledge of Title 22 and OSHA regulations related to safety and sanitation for food service.
• Knowledge of the CDE Meal Program requirements with respect to adherence to menus, recipes and portion size.
• Knowledge of and ability to apply basic food preparation methods.
• Ability to maintain all equipment used in cooking, food preparation, food storage and cleaning/sanitation in a safe and efficient manner.
• Ability to adapt to changes (i.e., food substitutions and numbers served).