Cook (42 Week August-May)

Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer’s cooking or re-heating instructions, and standardized recipes. Ensures that Ohio Administrative Food Code, United States Department of Agriculture – Child and Adult Care Food Program (USDA-CACFP) regulations and Head Start Performance Standards regarding Child Nutrition and Foodservice Operation are followed and maintained during the hours of operation. The shift for this role will be Monday-Friday- 6:00AM-2:00PM- 42 Weeks out of the year August through May. Full-Time (40 Hours Weekly)

• Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer’s cooking or re-heating instructions, and standardized recipes. Prepares and cooks adequate amount of foods, per Daily Food Production Record.
• Follows the daily work schedule and satisfactorily fulfills the daily assignments and established cleaning duties.
• Adheres to the established procedures specified in the Food Safety and Sanitation Management Process manual.
• Assists in receiving and storing incoming food and supplies, as needed.
• Performs dish washing duties, as needed.
• Cleans and organizes the storage areas for pots, pans, ladles, chopping boards, and other cookware.
• Operates or uses large and small kitchen equipment correctly or according to the manufacturer’s operation instructions.
• Reports any unsafe condition or situation at workplace occurred during the hours of operation to the Lead Cook.
• Assists and participates in at least one collaborative nutrition related classroom activity with Education Services.
• Completes annually 15 professional development contact hours.
• Participates and assists in departmental and agency projects as assigned, and in food service related workshops and department meetings, as needed.