Early Learning - Center Cook (Thurston County)

Capital Region ESD 113•Tumwater, WA

1d•Onsite

About The Position

The ELP Center Cook prepares and distributes food for students and school personnel, maintains accurate meal documentation and audit records, and keeps kitchen and food-service areas sanitary. This is a union-represented position in the Federation of Head Start Employees, located in Thurston County, Washington. The position is scheduled for 8 hours per day and 195 days per year, with the work calendar determined by the school program. The cook works under the direct supervision of the ELP Center Director, follows standardized procedures, provides information or guidance to others, and operates within a defined budget. The role may require use of resources from other work units and offers some opportunity to affect the organization’s services. The work generally takes place in a clean and healthy environment and requires significant lifting, carrying, pushing, pulling, and fine finger dexterity. Typical work time is approximately 10% sitting, 20% walking, and 70% standing. Work-related travel, including travel in a personal vehicle and off-site tasks supporting center or program operations, is required. Minimum education is a high school diploma or equivalent. Experience working with children and adults and at least one year of experience in quantity cooking and food-service operations are required. Job-related experience with increasing responsibility and basic knowledge of early childhood development are desired. Required credentials and clearances include food-handler permits, CPR/First Aid, a valid driver’s license and evidence of insurability, specified background clearances, and other training or certifications described in the posting. Benefits include medical, dental, and vision coverage; life and AD&D insurance; FSA/DCAP; LTD insurance; retirement/DCP; EAP; sick leave; personal leave; and holiday pay.

Requirements

High school diploma or equivalent.
Experience working with children and adults.
At least one year of experience in quantity cooking and food-service operations.
Ability to operate food-preparation equipment, maintain accurate records, and use standard office equipment and pertinent software.
Ability to perform basic math, including calculations with fractions, percentages, and ratios; read and follow instructions; and understand multi-step written and oral instructions.
Knowledge of quantity cooking, applicable codes, policies, regulations and laws, and food-safety requirements.
Ability to schedule activities, collate data, and consider multiple factors when using equipment.
Ability to work with others and job-related data and equipment; meet deadlines and schedules; work as part of a team; handle constant interruptions; and travel for work in a personal vehicle.
Ability to identify problems and develop action plans, interpret guidelines independently, and use equipment with standardized methods.
Current County Designated Food Handlers Permit.
Current ServSafe Food Handlers Permit.
Valid driver’s license and evidence of insurability.
CPR/First Aid card within 60 days of hire.
ServSafe Food Allergy Certification within 90 days of hire.
Annual CACFP training and maintenance of certificates and licenses.
Physical exam within six weeks of hire and periodic exams every four years.
Criminal Justice and DEL fingerprint/background clearance.
MMR clearance.
Washington State Sexual Misconduct Disclosure Release.

Nice To Haves

Job-related experience with increasing levels of responsibility.
Basic knowledge of comprehensive early childhood development, such as Head Start or ECEAP.

Responsibilities

Arrange food and beverages for students and staff.
Clean utensils, equipment, and storage, preparation, and serving areas to maintain sanitary conditions.
Conduct physical inventories to verify stock and identify losses.
Maintain production records, daily documentation, USDA forms, food-allergy records, and other files for compliance and audit purposes.
Monitor kitchen and food-service areas to ensure a safe working environment.
Order food and supplies to ensure items are available as needed.
Oversee and provide training and guidance to kitchen volunteers and interns.
Prepare documentation and reports, including meal counts, dietary adjustments, and production records.
Prepare food and beverages, including cooking and baking, to meet nutritional requirements, projected meal needs, and special events.
Process bills, dairy receipts, meal counts, and other documents and materials for distribution to appropriate parties.
Respond to student, staff, and public inquiries about meal prices.
Serve food to meet nutritional requirements and requests of students and school personnel.
Stock food, condiments, and supplies and maintain adequate quantities and security of items.
Travel off-site to perform tasks that support center or program operations.
Assist other personnel as needed to support an efficient and effective work environment.
Attend meetings and workshops to receive or convey information.
Perform other related duties as assigned.