Cook

Catalyst Family•Huntington Beach, CA

8h•Onsite

About The Position

A Cook is responsible for maintaining the child care center food service in accordance with requirements of the Child and Adult Care Food Program (CACFP) and in alignment with the Healthy Environment policy. The role will set a high standard for the quality of food served through participation in the CACFP and will follow CACFP nutrition guidelines for all children’s meals and snacks. Additionally, a Cook is responsible for adhering adhere to Title 5 and/or Title 22 food service and health and safety state regulations.

Requirements

High school diploma or equivalent
Minimum 6 months experience as a cook in an institutional setting (i.e., cafeteria, hospital)
Completion of Food Safety Certification (Serve Safe) and renewal every 3 years
Knowledge of principles and methods of volume/high quantity food preparation; serving and storage; care and use of standard cafeteria equipment (range, oven, mixer, toaster, food processor, refrigerator, freezer); sanitation and safety methods
Able to prepare weekly reports, including vouchers
Good planning and organization.
Manage food budget and purchase supplies to ensure availability of items for weekly meal preparation.
Effective interpersonal and communication skills.
Able to work independently.

Nice To Haves

Experience in a children’s program desirable
Bilingual (Spanish) preferred
Driver’s license and appropriate insurance
TB/Fingerprint clearance

Responsibilities

Prepare and serve meals and snacks daily.
Ensure portion sizes are in alignment with CACFP nutrition guidelines.
Ensure food preparation is in accordance with accepted food handling, sanitation and kitchen hygiene procedures.
Shop/order food from suppliers weekly.
Purchase foods which are consistent with CACFP nutrition guidelines.
Stay within food budget for center.
Follow seasonal menu cycle from organization’s Nutrition Services Department; make appropriate substitutions when necessary in accordance with USDA CACFP meal pattern.
Maintain menu production records by recording meal counts and amounts of food prepared each day.
Operate and clean all kitchen equipment.
Maintain safe kitchen practices, including effective food storage practices, wet/dry safety, and knife/equipment handling safety.
Accommodate for special dietary needs, i.e., food allergies and other medical conditions.
Consult with Site Supervisor and Nutrition Health Educator for the appropriate modifications to the menu.
Ensure the cleanliness of refrigerator, freezer, stove, microwave/toaster oven, countertops, garbage can and other equipment to standards of daily kitchen checklist.
Ensure meals and snacks are presented so that classroom staff can serve family style with adequate serving supplies.
Ensure that food preparation and storage meets health and safety storage (i.e., refrigerator is 40 degrees or less; freezer is 0 degrees or less); frozen food labeled; dry goods stored in airtight containers; expiration dates listed).