We actively seek an individual who is ultimately responsible for maintaining full oversight over their institution's food program in all of its various aspects, including meal preparation, menu planning, Inventory, food ordering, hygiene, food distribution to classrooms, and sanitation. Cooks work under general supervision while ensuring compliance with all existing public-health regulations and child-care food guidelines. Additionally, cooks are charged with creating and maintaining all food-related purchasing and inventory records.

Qualifications

At least 18 years of age and in possession of a high school diploma or its equivalent.

At least one year of experience in meal planning and preparation

Knowledge of early-childhood nutrition

Experience working with groups of children.

Candidates may also be required to undergo criminal background checks and TB skin tests, as well as pre-employment and random drug screens.

Abilities

Cooks must work cooperatively with other staff members, students, and parents. They should be in possession of basic mathematical skills and must be able to accomplish accurate record keeping. Further, cooks must work safely around stoves and chemicals while having the physical endurance to spend many hours standing, walking, and lifting heavy objects.

Primary Responsibilities

The preschool cook’s daily activities involve both menu development and the preparation of nutritious meals and snacks for all students. Menus are developed through collaboration with nutrition consultants; cooks must provide substitute meals for children with special dietary requirements.

These individuals are also responsible for maintaining cleanliness in both the kitchen and storage areas. Some items, such as ovens, pantries, and refrigerators, need to be sanitized at regularly scheduled intervals.

Duties and Responsibilities

Plan and prepare meals that meet proper nutritional requirements. They ensure that food is stored and handled properly and that the kitchen and all its equipment are thoroughly sanitary. Responsible for ordering food following a weekly budget.

COVID-19 considerations:

We take the health and safety of our employees seriously:

Daily Health Screens of all staff and children before entering the building

We only allow staff and students into our facility.

Age groups are split into cohorts, and cohorts are not mixed.

Staff are assigned a cohort and are not shared between cohorts.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.