Assistant Cook, Vended, Seasonal

SUMMARY OF PRIMARY FUNCTION

The Assistant Cook is responsible to assist with the preparation of nutritious pre-approved meals and snacks to children in a family-style meal setting. The Assistant Cook, under the guidance of the Child Nutrition Services Manager and supervision of the Center Manager, provides children with opportunities to gain experience in the nutrition area.  The Assistant Cook complies with safety and sanitation policies and procedures. Helps recruit potential parents by providing information to them about the various program services and benefits offered to enrolled children and families.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

Planning and Preparation

1.     Prepares pre-approved meals and snacks for meal service.
2.     Follows pre-approved menus and uses pre-approved food items. 
3.     Substitutions of menu items will be made only if absolutely necessary. The substitution will be of equal value to the original menu item.  The date, reason for substitution, and the actual substitution will be documented on a substitution form.
4.     Adapts menu to meet dietary requirements of children with special needs under guidance of the Child Nutrition Services Manager and Center Manager.
5.     Monitors plate waste and reports results to the Child Nutrition Services Manager and Center Manager.
6.     Purchases and orders, according to necessary amounts and within recommended budgetary guidelines as directed by Food Service Manager or Center Manager.
7.     Communicates with vendors frequently to report meal counts and express any concerns or needs.
8.     Communicates with vendor to insure appropriate substitutions for infant and toddlers when food selection is not age appropriate.
9.     Serves and assists classroom staff when needed with serving children during mealtimes. 

Recordkeeping, as requested by Center Manager

1.     Records number of meals and snacks served daily and completes production records daily.
2.     Records food temperatures for each food item daily.
3.     Records refrigerator and freezer temperatures daily.
4.     Maintains an inventory of all equipment and material.
5.     If necessary, completes fiscal paperwork on a timely basis.
6.     Prepares monthly food service report.

Safety and Sanitation

1.     Maintains high standards of sanitation in preparation, service of food, and storage.
2.     Prepares all meals and snacks according to the State Health Department sanitation standards, including proper time and temperature, exposure of foods, personal hygiene, cleaning procedures, and schedule.
3.     Utilizes correct operating, cleaning, sanitizing and safety procedures of all kitchen equipment.
4.     Follows agency and regulatory information, ensuring all necessary postings are conspicuously placed for public view.
5.     Uses and stores food on a first in/first out basis and stores in such a manner as to meet proper sanitation standards.
6.     Notifies appropriate person of malfunctioning or broken equipment and supplies.
7.     Discusses safety concerns with Child Nutrition Services Manager and Center Manager in a timely fashion.