Cook- Child Development Center

POSITION SUMMARY
The cook is responsible for preparing nutritious, high-quality meals in accordance with approved menus and all applicable regulatory guidelines. This position requires a self-motivated, dependable, and organized individual who takes pride in maintaining a safe, clean, and compliant kitchen environment. The Cook plays a vital role in supporting the health and well-being of those we serve.

CERTIFICATIONS & QUALIFICATIONS
•    ServSafe Food Handler/Manager Certification — REQUIRED (must maintain current certification throughout employment)
•    ServSafe Manager Certification—Preferred
•    High school diploma or GED preferred
•    Minimum 1–2 years of experience running or managing a small kitchen
•    Must successfully complete a DHR and ABI/FBI background check prior to or upon hire
•    Must complete all required training within 30 days of hire
•    Must possess a valid driver's license and reliable personal transportation

ESSENTIAL DUTIES & RESPONSIBILITIES
Food Preparation & Kitchen Operations
•    Prepare and cook meals according to approved weekly menus and established recipes
•    Ensure meals are nutritious, properly portioned, and served at appropriate temperatures
•    Operate kitchen equipment safely and efficiently
•    Monitor and record food temperatures to ensure food safety compliance
•    Adapt recipes as needed for dietary restrictions or special needs

Menu Planning & Reporting
•    Complete and submit weekly menus to the director in advance for approval
•    Compile a weekly shopping list based on the approved menu and provide it to the director for purchase
•    Complete daily production reports accurately and submit in a timely manner
•    Track food inventory and communicate supply needs proactively

Shopping & Vendor Coordination
•    Coordinate with local vendors for food delivery; may be required to pick up groceries from local vendors when delivery is unavailable
•    Verify delivered or purchased items for quality, quantity, and accuracy against the shopping list
•    Properly store all food items upon receipt in accordance with food safety guidelines

Compliance & Safety
•    Follow all DHR (Department of Human Resources) regulations, policies, and procedures
•    Adhere to Health Department standards and applicable local, state, and federal food safety codes
•    Comply with CACFP (Child and Adult Care Food Program) guidelines, including meal patterns, documentation, and record-keeping requirements
•    Maintain a clean, sanitary, and organized kitchen at all times
•    Complete required temperature logs, sanitation checklists, and other regulatory documentation
•    Report any food safety concerns, equipment issues, or maintenance needs to the director promptly
•    Participate in all required inspections, audits, and training sessions

Training & Professional Development
•    Complete all required onboarding training within 30 days of hire
•    Maintain current ServSafe and any other required certifications
•    Attend staff meetings, in-service trainings, and professional development opportunities as required
•    Stay current with changes in CACFP, Health Department, and DHR guidelines

WORK HABITS & PROFESSIONAL STANDARDS
•    Dependable: Consistently reliable in attendance, follow-through, and meeting deadlines
•    Punctual: Reports to work on time and ready to perform duties; dependable attendance is essential
•    Self-Starter: Takes initiative; able to identify and complete tasks without constant supervision
•    Independent Worker: Capable of managing kitchen operations autonomously while following established procedures
•    Team-Oriented: Contributes actively to a positive, collaborative, and respectful work environment
•    Positive Attitude: Maintains a professional, upbeat, and solution-focused demeanor even during challenging situations
•    Follows Directions: Accepts and implements feedback and direction from supervisors willingly and accurately
•    Detail-Oriented: Pays close attention to accuracy in documentation, recipes, and compliance requirements
•    Adaptable: Flexible and able to adjust to changing menus, schedules, or priorities as needed
•    Treats all staff, children, families, and visitors with courtesy, dignity, and respect
•    Maintains professional boundaries and upholds the confidentiality of clients and the organization

PHYSICAL REQUIREMENTS
•    Ability to stand for extended periods (4–8 hours per shift)
•    Ability to lift and carry up to 50 lbs
•    Ability to bend, stoop, reach, and perform repetitive hand and arm movements
•    Ability to work in varying temperature environments (hot kitchen, walk-in coolers/freezers)

OTHER REQUIREMENTS
•    Must be at least 18 years of age
•    Must pass a pre-employment health screening if required by licensing regulations
•    Must maintain all certifications, clearances, and training requirements as a condition of continued employment
•    Other duties as assigned by the director