Job Type: Full-Time Academic Affairs
Job
Number: 26-00267
Organization: Child Dev Laboratory Center (CDLC) (509615)
Salary:
42,500.00
Position Summary
The Lead, Child and Development Center Cook is responsible for
the management of the kitchen, ensuring compliance with licensing and accreditation standards, and implementing the federal food program to
provide nutritious meals for children.
Primary Duties Performed
- Understand and implement
all aspects of the federal food program (Child and Adult Care Food
Program), including menu planning, ordering, inventory, and
documentation
- Plan monthly menus, order food, prepare meals, serve meals to classrooms, and clean and sanitize
dishes and
the kitchen according to licensing regulations and accreditation standards
- Manage and maintain a commercial kitchen, including
organization, inventory, documentation,
cleanliness, and sanitation
- Identify allergens and provide safe substitutions,
communicate with families, teachers, and
administration, and maintain documentation and safety measures related to
allergens
- Supervise the assistant cook and part-time kitchen staff, providing guidance and training
- Provide nutrition
information to teachers, families, and children through newsletters, bulletin
boards, events, and classroom experiences
-
Work with a Manager on budget and purchasing for the kitchen, including ordering food,
equipment, and materials
- Additional
duties as assigned
Qualifications/Experience
- Associate degree in Dietetics, Nutrition,
Food Service Management and multiple years experience in
food service
- Current Serv-Safe Credential (or willingness to
complete within 30 days from date of hire)
Working Conditions
- Work is performed in the
Child Development Laboratory Center and in the kitchen - Constantly exposed to hot, humid environment
- Regularly exposed
to various fumes and odors from cooking and cleaning agents
Physical Requirements:
- Constantly required to
stand for long periods of time - Constantly required to lift and carry items weighing up to 50 pounds
- Constantly
required to reach, bend, and stoop to access ingredients, equipment, and storage areas - Constantly required to use hand-eye
coordination and manual dexterity for chopping, slicing, and
other food preparation tasks
