What are the responsibilities and job description for the On-Call Head Cook @ YMCA of the East Bay - Winters position at YMCA of the East Bay?
Supports the mission of the YMCA, a leading nonprofit committed to strengthening community through youth development, healthy living, and social responsibility. The Head Cook supervises the Assistant Cook and Nutrition Assistants and oversees daily operations in the central kitchen. Responsibilities include preparation and production of the daily food program in accordance with Head Start Performance Standards, California Department of Social Services regulations, the Child and Adult Care Food Program (CACFP), and Community Care Licensing requirements.
Qualifications
- High school diploma or equivalent required.
- Five (5) years of cooking experience, preferably in high-volume food service.
- Three (3) years of supervisory experience required.
- Two (2) years of experience in early childhood settings preferred.
- Experience working with children and families from diverse cultural backgrounds.
- Ability to work effectively in a fast-paced and high-demand environment.
- Valid California Driver’s License required.
- Must pass physical examination and TB clearance.
- Proof of required immunizations (Measles and Pertussis required; Flu vaccine recommended but not required).
- Live Scan fingerprint clearance and criminal record clearance required.
- Current Pediatric First Aid and CPR certification, including 15 hours of preventative health and safety training, or ability to obtain within 90 days of hire.
- Ability to communicate effectively in English; bilingual or multilingual skills preferred.
- Strong verbal and written communication skills.
Specific Essential Function from the Job Description for this role
- Supervise Assistant Cook and Nutrition Assistants to ensure effective daily operations.
- Plan and prepare meals according to the daily menu using standardized recipes and CACFP guidelines; document any menu substitutions as required.
- Prepare and package meals for transport to program sites, ensuring proper food safety, temperature control, and sanitation procedures.
- Maintain required records in compliance with California Department of Social Services and CACFP regulations, including documentation of meal accommodations for medical or dietary needs.
- Order food and non-food supplies necessary to implement approved menus.
- Maintain inventory using FIFO (First In, First Out) procedures and complete required logs.
- Receive and verify vendor deliveries following established receiving procedures.
- Maintain cleanliness, sanitation, and safe operation of the central kitchen and food service equipment.
- Record and maintain accurate refrigerator and freezer temperature logs twice daily.
- Clean and maintain kitchen and refrigeration areas, including proper recycling practices when applicable.
- Attend staff meetings and required trainings or professional development sessions.
- Communicate timely and effectively with supervisors regarding operational concerns or issues.
- Provide feedback on menus and program operations to support continuous improvement.
- Foster respectful, positive, and welcoming interactions with children, families, and staff.
- Perform other duties as assigned.
Work Environment & Physical Requirements
The physical requirements described below represent those necessary to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
- Ability to stand, walk, and sit for extended periods; use hands and fingers; and perform tasks involving handling, reaching, stooping, kneeling, crouching, or crawling.
- Must be able to occasionally lift and/or move up to 50 pounds.
- Requires close, distance, color, peripheral vision, depth perception, and ability to adjust focus.
- Requires daily outdoor activity as part of job duties.
- Must be able to respond quickly in emergency situations.