What are the responsibilities and job description for the Lead Cook position at Greater Peace Community Development Corp?
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
Benefits:
Maternity & Paternity Leave, Health InsuranceSalary : $14 - $18