COOK

Job Function:                      To prepare appetizing, nutritious meals for young children following USDA Child Care Food Program guidelines.  Maintain facility in clean, neat and orderly fashion.

It is the expectation that all employees seek additional opportunities to contribute to the success and progress of Early Education and Care and its programs.

Specific Job Duties:

1. Prepare breakfast, lunch and afternoon snacks according to menu.
2. Request prior approval from Center Director before making menu changes or substitution.
3. Meals will be served on the following schedule:
   1. Breakfast   8:30 a.m.
   2. Lunch 11:30 a.m.
   3. Afternoon Snack   1:30 p.m.
4. Make prudent use of all food, supplies and equipment.
5. Assist classrooms as needed for cooking experiences, special events, meetings, etc.
6. Prepare food as requested for special events, meetings, etc.
7. Wash, rinse, and sanitize all utensils, pots and pans, etc.
8. Count, wash and return all utensils to classrooms daily.
9. Check to assure adequate temperatures are maintained in the refrigerator and freezer.
10. Store all supplies in neat and orderly fashion.  Canned goods may not be     stored directly on the floor.
11. Perform routine cleaning schedule as follows:
    1. Sweep and mop floors, empty trash and wash dishes and utensils daily.
    2. Clean out refrigerator and freezer weekly.
    3. Clean oven at least once a month.
    4. Clean shelves, can openers, wipe walls and baseboards weekly with bleach water solution.
    5. Pick-up paper, trash in hallways and check bathrooms for trash, running water, etc. daily.
    6. Put up all supplies daily.
    7. Bleach counter-tops daily.
    8. Maintain kitchen in neat, clean and organized manner.
12. Attend meetings, food service management courses, conferences, workshops, etc., as required.
13. Attend required in-service meetings.
14. Report any problems verbally and in writing regarding the food service program to immediate supervisor.
15. Actively participate in the planning of agency events, such as Kidfest and other activities sponsored by EEC.
16. Responsible for gathering resources that will support contractual match requirements for EEC’s funding sources.
17. Abide by the policies and procedures set forth by the EEC’s Board of Directors.

Limits of Authority:

Act under the supervision of the Center Director and assume any duties and responsibilities as delegated.

Work with Quality Assurance and Nutrition Manager on USDA matters.

Education & Experience:

High school diploma or equivalent.

Experience in quantity cooking, meal planning, organizing and food service related to young children preferred.

 Knowledge, Skills, & Abilities:

Ability to follow directions, prepare appetizing meals, organize time and duties.

Ability to communicate effectively both orally and in writing.

Must be able to read, write and communicate effectively in English.

Ability to relate positively to adults and children.

Ability to organize, work and function independently with minimal, direct supervision.

Work Environment, Physical and Mental Abilities:

Must submit current physical exam and TB tine screener or test (if needed) on 1^st day of employment; re-screens will be required periodically.

Sound mental and physical health.

The work environment is representative of the needs that must be met by an employee to successfully perform the essential functions of this job.

The noise level is usually moderate to high.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is required to sit, stand, walk, talk, read, write, hear and lift up to 40 lbs.

Specific vision abilities required by this job include close vision and the ability to adjust and focus.

Personal Attributes:

Must meet all requirements as mandated by local licensing authority.

Must be neat, well-groomed and represent EEC as a professional at all times.