What are the responsibilities and job description for the Cook position at Center for Transforming Lives?
Benefits:
- Health insurance
- Paid time off
- Training & development
- Vision insurance
- 401(k)
- Dental insurance
SUMMARY
The Cook is responsible for preparing nutritious meals for children and staff according to CACFP guidelines, Texas Department of Family and Protective Services Minimum Standards for Day Care Centers, and Health Department policies and procedures.
RESPONSIBILITIES
●Contributes to providing quality in accordance with skills, training, and mission of CTL.
●Prepare nutritious meals according to United States Department of Agriculture (USDA) Child andAdult Care Food Program (CACFP) guidelines.
●Order food as needed, working with the administration team for approval.
●Serve meals to each classroom on time, at the appropriate temperature.
●Maintain a clean kitchen and storage environment:
oMake sure thermometers are working properly.
oEnsure all food items are checked for expiration dates.
oRemove all trash and recyclables daily.
oWash and sanitize all dishes.
●Complete and maintain CACFP records as well as daily production reports.
●Is available and accessible to parents/guardians daily and responds professionally to parent/guardianconcerns.
●Protect the privacy and confidentiality of information pertaining to families, children, teammembers, and administration
EDUCATION AND EXPERIENCE
●High School Diploma/GED (required)
●Minimum of twelve months experience working in a related position or field.
●Cooking experience in a licensed childcare or school setting is preferred.
●Texas Food Handlers Card Preferred but must obtain within 30 days of employment.
KNOWLEDGE, SKILLS, ABILITIES
●Ability to pass a background check, including a national fingerprint-based background submission.
●Knowledge of best practices in meal preparation, meal service and kitchen sanitation.
●Knowledge of food safety procedures, including safe temperatures at which ingredients must bekept and to which food must be prepared to avoid foodborne illness.
●Knowledge of recipe development, general nutrition, and large quantity food preparation.
●Thorough knowledge of OSHA regulations related to safety and sanitation of food service.
The Cook is responsible for preparing nutritious meals for children and staff according to CACFP guidelines, Texas Department of Family and Protective Services Minimum Standards for Day Care Centers, and Health Department policies and procedures.
RESPONSIBILITIES
●Contributes to providing quality in accordance with skills, training, and mission of CTL.
●Prepare nutritious meals according to United States Department of Agriculture (USDA) Child andAdult Care Food Program (CACFP) guidelines.
●Order food as needed, working with the administration team for approval.
●Serve meals to each classroom on time, at the appropriate temperature.
●Maintain a clean kitchen and storage environment:
oMake sure thermometers are working properly.
oEnsure all food items are checked for expiration dates.
oRemove all trash and recyclables daily.
oWash and sanitize all dishes.
●Complete and maintain CACFP records as well as daily production reports.
●Is available and accessible to parents/guardians daily and responds professionally to parent/guardianconcerns.
●Protect the privacy and confidentiality of information pertaining to families, children, teammembers, and administration
EDUCATION AND EXPERIENCE
●High School Diploma/GED (required)
●Minimum of twelve months experience working in a related position or field.
●Cooking experience in a licensed childcare or school setting is preferred.
●Texas Food Handlers Card Preferred but must obtain within 30 days of employment.
KNOWLEDGE, SKILLS, ABILITIES
●Ability to pass a background check, including a national fingerprint-based background submission.
●Knowledge of best practices in meal preparation, meal service and kitchen sanitation.
●Knowledge of food safety procedures, including safe temperatures at which ingredients must bekept and to which food must be prepared to avoid foodborne illness.
●Knowledge of recipe development, general nutrition, and large quantity food preparation.
●Thorough knowledge of OSHA regulations related to safety and sanitation of food service.