Under general supervision, to plan, prepare and cook meals and snacks; to maintain food service and storage areas in a sanitary and organized condition; to budget, order, purchase, and maintain food and supply inventories; to maintain a variety of logs and records; and to perform related duties as assigned.

• Plans breakfast, lunch, snack, picnic and special event menus to ensure healthful, nutritious, appealing meals, and compliance with funding and licensing regulations; plans substitutions to accommodate allergies and other special dietary require¬ments; notifies preschool staff of children’s' special food requirements

• Prepares and cooks food according to recipes, independent judgment regarding appeal and taste, and bacterial/parasite prevention requirements

• Cleans and disinfects food preparation, food storage and dining areas; washes dishes, utensils and food preparation equipment and s

• When available, trains and mentors student workers and parents assisting in food preparation, service and clean up

• Evaluates and selects food/supply vendors and products; orders and purchases food and supplies; shops for/picks up weekly fresh grocery items

• Plans the annual child development center food operations budget, observes budgetary limitations, and authorizes expenditures

• Maintains a variety of logs and records including exact description and quantities of foods, nutritional content of prepared foods, supply and grocery expenses, and delivery quantities received

• Maintains inventory of food and supplies; receives and verifies shipments; labels s and stocks shelves

• Operates a variety of standard and commercial food service and related equipment including stoves, grills, ovens, mixers, dishwashers, washers and dryers, and a variety of small kitchen appliances

• Requests maintenance of malfunctioning equipment

• Meets with regulatory representatives to document food service compliance with various requirements

• Assists in other child care center duties such as monitoring children during meals as needed and planning and implementing children’s cooking activities

• Maintains current knowledge of regulations and principles of nutrition through the Childcare Food Program, study of publications and attendance at workshops, and/or participation in college courses

Knowledge of:

• Principles and practices of nutrition, quantity cooking, menu planning, and food storage, care, preparation and serving

• Safety, food handling, sanitation, and disinfecting measures used in the operation, cleaning and care of utensils, equipment, and food service areas

• Methods for planning, ordering, specifying and purchasing food and supplies, and maintaining inventory

• Regulations and requirements pertaining to food service for children, and sanitation

• Knowledge and/or willingness to participate in the CDC’s involvement of sustainability in terms of recycling, composting and other areas of kitchen efficiency

Skills in:

• Planning nutritious and appealing meals within externally mandated guidelines

• Evaluating products and ordering or purchasing foods and supplies

• Preparing and monitoring a food service budget

• Maintaining accurate records and preparing reports

• Establishing and maintaining effective working relationships with those contacted in the course of the work

PHYSICAL CHARACTERISTICS: The physical abilities involved in the performance of essential duties are:

•  Manual dexterity to operate equipment and manipulate objects in the preparation and cooking of food

•  Stamina for extended periods of standing and walking

•  Lifting up to 50 pounds

•  Climbing, stooping and reaching

•  Working in exposure to cleaning and disinfecting chemicals, food-borne pathogens, and elevated kitchen temperatures

•  Speech and hearing to give and receive information and instructions

This work is performed indoors in an institutional kitchen.

• Must possess a valid driver's license and have a satisfactory driving record
• Must be free of convictions that would prohibit working around children

• Completion of formal or informal training in quantity food preparation and kitchen maintenance, and two years of commercial/public cooking experience

• Experience cooking for young children

• Knowledge of young children and nutrition preferred

• Community college experience is preferred

• Demonstrated sensitivity to and understanding of the diverse academic and socio-economic, cultural, disability and ethnic backgrounds of community college students and staff