Lead Cook

Job Description

Job Description

Salary: $14-$18

POSITION SUMMARY
The cook is responsible for preparing nutritious, high-quality meals in accordance with approved menus and all applicable regulatory guidelines. This position requires a self-motivated, dependable, and organized individual who takes pride in maintaining a safe, clean, and compliant kitchen environment. The Cook plays a vital role in supporting the health and well-being of those we serve.

CERTIFICATIONS & QUALIFICATIONS
ServSafe Food Handler/Manager Certification REQUIRED (must maintain current certification throughout employment)
ServSafe Manager CertificationPreferred
High school diploma or GED preferred
Minimum 12 years of experience running or managing a small kitchen
Must successfully complete a DHR and ABI/FBI background check prior to or upon hire
Must complete all required training within 30 days of hire
Must possess a valid driver's license and reliable personal transportation

ESSENTIAL DUTIES & RESPONSIBILITIES
Food Preparation & Kitchen Operations
Prepare and cook meals according to approved weekly menus and established recipes
Ensure meals are nutritious, properly portioned, and served at appropriate temperatures
Operate kitchen equipment safely and efficiently
Monitor and record food temperatures to ensure food safety compliance
Adapt recipes as needed for dietary restrictions or special needs

Menu Planning & Reporting
Complete and submit weekly menus to the director in advance for approval
Compile a weekly shopping list based on the approved menu and provide it to the director for purchase
Complete daily production reports accurately and submit in a timely manner
Track food inventory and communicate supply needs proactively

Shopping & Vendor Coordination
Coordinate with local vendors for food delivery; may be required to pick up groceries from local vendors when delivery is unavailable
Verify delivered or purchased items for quality, quantity, and accuracy against the shopping list
Properly store all food items upon receipt in accordance with food safety guidelines

Compliance & Safety
Follow all DHR (Department of Human Resources) regulations, policies, and procedures
Adhere to Health Department standards and applicable local, state, and federal food safety codes
Comply with CACFP (Child and Adult Care Food Program) guidelines, including meal patterns, documentation, and record-keeping requirements
Maintain a clean, sanitary, and organized kitchen at all times
Complete required temperature logs, sanitation checklists, and other regulatory documentation
Report any food safety concerns, equipment issues, or maintenance needs to the director promptly
Participate in all required inspections, audits, and training sessions

Training & Professional Development
Complete all required onboarding training within 30 days of hire
Maintain current ServSafe and any other required certifications
Attend staff meetings, in-service trainings, and professional development opportunities as required
Stay current with changes in CACFP, Health Department, and DHR guidelines

WORK HABITS & PROFESSIONAL STANDARDS
Dependable: Consistently reliable in attendance, follow-through, and meeting deadlines
Punctual: Reports to work on time and ready to perform duties; dependable attendance is essential
Self-Starter: Takes initiative; able to identify and complete tasks without constant supervision
Independent Worker: Capable of managing kitchen operations autonomously while following established procedures
Team-Oriented: Contributes actively to a positive, collaborative, and respectful work environment
Positive Attitude: Maintains a professional, upbeat, and solution-focused demeanor even during challenging situations
Follows Directions: Accepts and implements feedback and direction from supervisors willingly and accurately
Detail-Oriented: Pays close attention to accuracy in documentation, recipes, and compliance requirements
Adaptable: Flexible and able to adjust to changing menus, schedules, or priorities as needed
Treats all staff, children, families, and visitors with courtesy, dignity, and respect
Maintains professional boundaries and upholds the confidentiality of clients and the organization

PHYSICAL REQUIREMENTS
Ability to stand for extended periods (48 hours per shift)
Ability to lift and carry up to 50 lbs
Ability to bend, stoop, reach, and perform repetitive hand and arm movements
Ability to work in varying temperature environments (hot kitchen, walk-in coolers/freezers)

OTHER REQUIREMENTS
Must be at least 18 years of age
Must pass a pre-employment health screening if required by licensing regulations
Must maintain all certifications, clearances, and training requirements as a condition of continued employment
Other duties as assigned by the director