BASIC FUNCTION

Lead cooks employed at preschools and childcare centers are ultimately responsible for maintaining full oversight over their institution’s food program in all of its various aspects, including meal preparation, hygiene, food distribution to classrooms, food delivery to various sites, and sanitation. Lead Cooks work under general supervision while ensuring compliance with all existing public health regulations and child-care food guidelines. Additionally, Lead Cooks are charged with creating and maintaining all food-related purchasing and inventory records.

ABILITIES

1. Must be able to work in a cooperative manner with other staff members, students, parents and funding agency personnel.
2. Be able to work safely around stoves and chemicals while having the physical endurance to spend many hours standing, walking, and lifting heavy objects.
3. Knowledge of general safety essentials in child care settings.
4. Provide own transportation for food-related purchasing and food distribution if needed.

SKILLS

Effective Oral, Auditory, Visual and Written Communication Skills
Work independently in a fast paced environment Organization
Computer Literacy (MS word/Excel) Time management
Ability to push/pull up to 100lbs Ability to lift up to 40lbs
Knowledge of the Child Care Food Program Math Aptitude
Education/Training
Certified Professional Food Manager certificate desired.

EXPERIENCE

Prior food service a plus.
Certifications/Licenses
Food Handler’s Certificate
Complete and pass physical and negative TB test.
Annual proof of influenza vaccine, (or a statement declining)
Proof of pertussis and measles immunizations
Fingerprint and Criminal Record clearance required. FBI and child abuse index
Complete and pass CDSS Mandated Reporter Certification
Valid Driver’s License and Proof of Current Insurance if driving on behalf of EES.
Meet staffing qualifications and operational regulations adopted by both Community Care Licensing and California Department of Education
Job Type: Full-time
Pay: $19.00 per hour
Expected hours: 40 per week

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Work Location: In perso

The preschool Lead Cook’s daily activities involve both menu development and the preparation of nutritious meals and snack for all students. Menus are developed through collaboration with the CCFP Director and nutrition consultants; cooks must be able to provide substitute meals for students with special dietary requirements.
1. Ordering and completion of menu production sheets.
2. Maintain the cleanliness in both kitchen and storage areas. Items such as ovens, pantries and refrigerators need to be sanitized at regularly scheduled intervals.
3. Reads and fills written orders and follows instructions given by the Eligibility Director or supervisor.
4. Prepares menu items prior to and during meal periods according to written food orders.
5. Prepares slices and chops meats and other food products.
6. Uses preparatory utensils such as knives, pans, and slicers on a regular basis.
7. Communicates with staff and vendors in a professional manner regarding food orders and menus.
8. Receives and stocks all food items in appropriate storage locations by lifting and carrying products.
9. Maintains food product inventory and notifies supervisor of any menu changes.
10. Follows portion and quality control standards set forth by Eligibility Director or supervisor.
11. Performs daily closing duties of the kitchen, including:
-Washing and bleaching tables
-Sweeping and mopping floors
- Filtering deep fryers
-Disposing of garbage
12. Cleans work areas within state health and safety guidelines.
13. Maintains kitchen equipment by wiping, scrubbing, and polishing as required.
14. Adheres to all EES policies and procedures, paying special attention to health and/or safety procedures.
15. Reports any problems or discrepancies to the Supervisor immediately.