About this role
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 Certification—Preferred • High school diploma or GED preferred • Minimum 1–2 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 (4–8 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 $14-$18