Early Childhood Cook - Downtown

Whatcom Family YMCA•Bellingham, WA

9d•$20 - $22•Onsite

About The Position

The Early Learning Center Cook is an important part of our Early Learning Center community, helping ensure our youngest Y participants receive safe, nutritious, and appropriately portioned meals every day. This role involves preparing breakfast, lunch, and afternoon snacks for children ages 3 months through 5 years. The position requires attention to detail, adherence to USDA meal requirements, portion guidelines, food safety procedures, and allergy/dietary substitution requirements. Meals are prepared using ovens, slow cookers, pressure cookers, and other approved kitchen equipment, as stovetop cooking is not used. There may be opportunities to partner with the Center Director to create and pilot new kid-friendly recipes.

Requirements

Must be 18 years of age or older and a high school graduate (or equivalent).
Experience and knowledge of food service for large groups of people.
Knowledge of children, general cooking techniques, and basic nutrition.
Emotional, social, and physical capabilities to work with children and families.
Able to work in a fast-paced environment.
Be self-motivated and self-directed and able to multitask, prioritize, and manage time efficiently.
Current CPR (Adult, Infant & Child) and First Aid, AED certifications.
Must have or be in the process of obtaining: Negative TB Test, HIV/Bloodborne Pathogen training, MERIT ID account, Food Handlers Card, Cleared Portable Background Check from MERIT, MMR Immunization Record.

Nice To Haves

A willingness to continue education regarding early childhood education, nutrition, and cooking.

Responsibilities

Independently manage the daily flow of the kitchen, including preparing and serving meals and snacks on a consistent schedule.
Follow USDA meal requirements, portion guidelines, food safety procedures, and allergy and dietary substitution requirements.
Prepare substitute meals for children with allergies.
Use and record accepted procedures for cleaning and sanitizing work areas, utensils, serving plates and bowls, and equipment.
In collaboration with the Director, monitor stock and place weekly orders for food supplies.
Ensure all food and other items are delivered and stored properly.
In collaboration with the Director, develop menus that meet all USDA and YUSA HEPA requirements.
Work with teaching staff on issues concerning food service or food projects.
Attend job-related training classes and workshops.
Preps and cooks meals according to food health and safety standards ensuring palatability and nutrient content.
Provides adequate servings in family-style and pre-portioned meal service to ensure that each child could receive portions to meet CACFP meal pattern requirements.