Benefits:- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Training & development
- Vision insurance
This position requires morning hours Monday through Friday.SUMMARY The Prep Cook is responsible for supporting the lead Cook in preparing nutritious meals for children and staff according to CACFP guidelines, Texas Department of Family and Protective Services Minimum Standards for Day Care Centers, and Health Department policies and procedures.
RESPONSIBILITIES Contributes to providing quality early learning environment in accordance with skills, training, and mission of CTL through food preparation.
Support preparation of nutritious meals according to United States Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP) guidelines.
Serve meals to each classroom on time, at the appropriate temperature.
Maintain a clean kitchen and storage environment:
o Make sure thermometers are working properly.
o Ensure all food items are checked for expiration dates.
o Remove all trash and recyclables daily.
o Wash and sanitize all dishes.
Complete and maintain CACFP records as well as daily production reports in collaboration with lead cook.
Available and accessible to parents/guardians daily and responds professionally to parent/guardian concerns.
Protect the privacy and confidentiality of information pertaining to families, children, team members, and administration.
EDUCATION AND EXPERIENCE High School Diploma/GED (preferred);
Minimum of twelve months experience working in a related position or field.
Cooking experience in a licensed childcare or school setting is preferred.
Texas Food Handlers Card Preferred but must obtain within 30 days of employment.
KNOWLEDGE, SKILLS, ABILITIES Ability to pass a background check, including a national fingerprint-based background submission.
Knowledge of best practices in meal preparation, meal service and kitchen sanitation.
Knowledge of food safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
Knowledge of general nutrition and large quantity food preparation.
Thorough knowledge of OSHA regulations related to safety and sanitation of food service.
Ability to make independent decisions in a logical, responsible, and compassionate manner.
Knowledge of basic mathematics, including addition, subtraction, division, and multiplication.