Cook- Allison Cassens ECDC
Cook- Allison Cassens ECDC
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Salary Not Disclosed
1 Vacancy
Job Description
POSITION SUMMARY:
Under the general supervision of the Early Childhood Development Center Director the Cook is responsible for guaranteeing that the children are served nutritious good-tasting and appealing meals and snacks. It is the Cooks responsibility to prepare these meals and snacks by methods that maintain high nutrient levels and that are sanitary. The Cook also must deliver meals to the classroom ready for meal service and suitable for the childrens age and development. The Cook purchases all food and supplies necessary and keeps records required by the Child and Adult Care Food Program (CACFP) the Delegate Agency and the Grantee. This position involves extensive organizing problem-solving record keeping and time management.
OUR CULTURE:
Our mission and core values are brought to life by our culture. In the Y we strive to live our cause of strengthening communities with purpose and intentionality every day. We are welcoming: we are open to all. We are a place where you can belong and become. We are genuine: we value you and embrace your individuality. We are hopeful: we believe in you and your potential to become a catalyst in the world. We are nurturing: we support you in your journey to develop your full potential. We are determined: above all else we are on a relentless quest to make our community stronger beginning with you.
ESSENTIAL FUNCTIONS:
- Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.
- Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary with prior approval purchases and serves food of equivalent nutritional value. Modifies menus for childrens field trips; notes all modifications and substitutes on the posted menu and for CACFP records.
- Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods that ensure foods taste good and look appealing and that there are ample amounts of foods for children to have as many servings as they need.
- Maintains established standards of sanitation safety and food preparation and storage as set by the local and state health departments; maintains an orderly sanitary and safe kitchen.
- Modifies menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies.
- Delivers foods from the kitchen to the classrooms ready to be served as suitable for the childrens age and development. (See guidance)
- Maintains cost control budget and inventory systems based on CAFCP procedures including records of food production service and attendance.
- Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
- Assists teachers with developing food activities for the children in the classroom.
- Cooperates with and participates in nutrition education activities for staff parents and children.
- Participates in all emergency drills and environmental safety activities.
- Attends and participates in grantee-sponsored training center pre-service and in-service training and other continuing education career and professional development opportunities.
- Participates in the agencys self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
- Participates in general staff meetings and other meetings and events planned by the grantee and delegate agency as requested.
- Performs other duties as assigned.
- The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.
YMCA COMPETENCIES (Leader):
Advancing Our Mission & Cause: Provide visionary leadership to the organization and to ensure that all resources are mobilized to adapt to new challenges and needs in the community.
Building Relationships: Connect people to the Ys cause by developing inclusive relationships partnerships and collaborations so that Ys can co-create solutions to pressing social needs.
Leading Operations: Ensure relevance effectiveness and sustainability of the organization so that we can continue to fulfill our promise to the community.
Developing & Inspiring People: Support the holistic development of self and others so that everyone can embrace the Ys cause sustain the Ys culture and inspire others to take individual and collective action to further our impact.
QUALIFICATIONS:
- Preferred course work and training in foods nutrition and/or dietetics.
- Preferred current Food Handlers Certificate.
- Commitment to secure continuing education related to employment is required.
- Possess knowledge of the principles and practices and current state of child nutrition and the eating habits of the children served in the program.
- Demonstrated skills in preparing these foods in a nutritious good tasting and appealing manner.
- Experience in child food service preparation and management desirable.
- Knowledge of CACFP requirements is also desirable.
- Effective oral and written communication skills commensurate with the responsibilities of the position are required.
- Ability to pass a physical exam every two years and a TB test upon hire.
- Must be able to comply with a background check including fingerprints as required by the agency and/or Illinois Licensing Agency.
- Successful experience working as an effective member of a team. Ability to present a positive image of the organization to members of the community.
- Visual acuity within professionally determined normal ranges with correction if needed
- Must be free of communicable diseases and breathing impairments.
- Manual dexterity sufficient to use kitchen utensils and equipment wash dishes operate office equipment including but not limited to the telephone & copier and use handwriting materials to prepare reports and documentation.
- Must have effective organizational problem-solving time management and analytical skills. Must be able to travel periodically to training.
- Ability to learn and comprehend information from Procedures Manuals and other materials.
- Ability to calculate to determine the number of meals to be served and to adjust recipes and serving portions.
- Must be able to physically move through grocery stores the center and classrooms.
- Experience successfully working with a culturally diverse staff & clients desirable.
- 20 hours of in-service/training required per year
PHYSICAL DEMANDS
- Sufficient physical strength and agility to carry out essential duties. Lift 20 lbs. regularly and 50 lbs. occasionally.
- Perform tasks that involve handling implements or utensils.
- Possible exposure to communicable diseases.
- Able to stand for long periods as well as stooping squatting lifting and climbing.
- Must be able to travel enter and exit a vehicle without assistance and withstand exposure to adverse weather conditions.
- Proper clothing shoes and hair restraints according to Health Department Standards are to be worn daily.
- Ability to erect and stand on ladders.
- The work is performed both indoors and out
- While performing the duties of this job the employee is exposed to weather conditions prevalent at the time.
Employment Type
Full Time
