DESCRIPTION
Job Description
The Cook is responsible for the planning and preparation of a well-balanced, nutritious children’s monthly menu for daily breakfast, lunch, and snacks for 50-60 children aged 1 to 5 years and for maintaining a high standard of cleanliness in the kitchen. PMCCP is committed to ensuring families of all economic means have access to quality early learning in a diverse and supportive environment.

Scope:
The cook oversees operations of the food program, including hygiene, meal planning and preparation, food distribution to rooms, supervision of volunteers/interns, ordering/purchasing of food and kitchen related supplies, record keeping and all kitchen operations; ensures adherence to USDA/CACFP guidelines and all public health regulations regarding food storage and preparation. The cook is central to our program, and should be professional and positive.

Meal Program Development and Implementation
Ø Plans and creates menus for nutrient-rich content, appearance, and children’s taste
Ø Maintains recipes and ingredient lists for all foods served
Ø Maintains inventory and places food, kitchen and janitorial supply orders
Ø Organizes kitchen and janitorial supplies
Ø Maintains safe, clean and sanitary kitchen, pantry and storage areas; includes storing and labeling foods that are open
Ø Safely accommodates and manages plans for food allergies, intolerances, and special diets
Ø Ensures children with food allergies have inclusive substitute foods whenever needed
Ø Meets schedule needs to accommodate busy classrooms
Ø Works with staff and families to create menus that are culturally relevant to our community
Ø Is organized and effective at creating systems to keep waste and cost low
Ø Attends annual USDA/CACFP trainings; implements current procedures and practices
Ø Organizes, and completes CACFP study month reports
Ø Organizes and makes monthly reports for USDA/CACFP
Ø Develops monthly menus that meet USDA/CACFP meal pattern requirements
Ø Attends USDA/CACFP conferences and other workshops as needed
Ø Delivers and retrieves breakfast and lunch cart to classrooms

Collaborative Work
Ø Prepares recipes in an open, busy kitchen with ongoing, continuous interactions with children, families, staff and volunteers
Ø Works pro-actively to set up systems designed to partner with teachers and volunteers to be successful in keeping the kitchen clean and running effectively
Ø Works cooperatively, respectfully and proactively with all program members
Ø Maintains relationships with vendors and the Market community; advocates for best prices on seasonal food items
Ø Incorporates feedback to continually improve the Meal Program
Ø Participates in staff meetings and in-service trainings
Ø Provides annual staff training on the USDA requirements and regulations
Ø Provides resources, recipes and nutrition information for families through newsletters, daily conversations, menu planning, etc.
Ø Builds and maintains positive relationships with families based on mutual respect and trust
Ø Communicates pro-actively with families to follow nutrition plans that accommodate special diets

Professionalism
Ø Works within client confidentiality and NAEYC Code of Ethical Conduct
Ø Actively seeks out opportunities for professional growth
Ø Advocates for children, families and early childhood staff
Ø Maintains flexibility to accommodate needs of the classroom, program and/or school
Ø Attends meetings and activities—may require limited evening or weekend attendance
Ø Relates to all program participants (Staff, Families, Children, Volunteers, Constituents) in an open, friendly, accepting manner
Ø Works effectively and productively with others

Completes other duties as assigned

HOW TO APPLY
ilene@pikemarketkids.org