Pool Position - Pre-School Cook Substitute

Job description

Title:Pool Position - Pre-School Cook Substitute Job Category:Other Department:Student Services Req #:F1800048 FT/PT/Pooled:Part-time Position Description:

Under general supervision, to plan, prepare and cook meals and snacks; to maintain food service and storage areas in a sanitary and organized condition; to budget, order, purchase, and maintain food and supply inventories; to maintain a variety of logs and records; and to perform related duties as assigned.

You will only be notified of your status if a need to fill this temporary position arises.

Essential Duties:

The following duties are typical of those performed by employees in this job title; however, employees may perform other related duties, and not all duties listed are necessarily performed by each employee in the job title.

  • Plans breakfast, lunch, snack, picnic and special event menus to ensure healthful, nutritious, appealing meals, and compliance with funding and licensing regulations; plans substitutions to accommodate allergies and other special dietary require¬ments; notifies preschool staff of children’s' special food requirements
  • Prepares and cooks food according to recipes, independent judgment regarding appeal and taste, and bacterial/parasite prevention requirements
  • Cleans and disinfects food preparation, food storage and dining areas; washes dishes, utensils and food preparation equipment and containers
  • When available, trains and mentors student workers and parents assisting in food preparation, service and clean up
  • Evaluates and selects food/supply vendors and products; orders and purchases food and supplies; shops for/picks up weekly fresh grocery items
  • Plans the annual child development center food operations budget, observes budgetary limitations, and authorizes expenditures
  • Maintains a variety of logs and records including exact description and quantities of foods, nutritional content of prepared foods, supply and grocery expenses, and delivery quantities received
  • Maintains inventory of food and supplies; receives and verifies shipments; labels containers and stocks shelves
  • Operates a variety of standard and commercial food service and related equipment including stoves, grills, ovens, mixers, dishwashers, washers and dryers, and a variety of small kitchen appliances
  • Requests maintenance of malfunctioning equipment
  • Meets with regulatory representatives to document food service compliance with various requirements
  • Assists in other child care center duties such as monitoring children during meals as needed and planning and implementing children’s cooking activities
  • Maintains current knowledge of regulations and principles of nutrition through the Childcare Food Program, study of publications and attendance at workshops, and/or participation in college courses

Knowledge of:

  • Principles and practices of nutrition, quantity cooking, menu planning, and food storage, care, preparation and serving
  • Safety, food handling, sanitation, and disinfecting measures used in the operation, cleaning and care of utensils, equipment, and food service areas
  • Methods for planning, ordering, specifying and purchasing food and supplies, and maintaining inventory
  • Regulations and requirements pertaining to food service for children, and sanitation
  • Knowledge and/or willingness to participate in the CDC’s involvement of sustainability in terms of recycling, composting and other areas of kitchen efficiency

Skills in:

  • Planning nutritious and appealing meals within externally mandated guidelines
  • Evaluating products and ordering or purchasing foods and supplies
  • Preparing and monitoring a food service budget
  • Maintaining accurate records and preparing reports
  • Establishing and maintaining effective working relationships with those contacted in the course of the work

PHYSICAL CHARACTERISTICS: ~~The physical abilities involved in the performance of essential duties with or without reasonable accommodations are:

  • Manual dexterity to operate equipment and manipulate objects in the preparation and cooking of food
  • Stamina for extended periods of standing and walking
  • Lifting up to 50 pounds
  • Climbing, stooping and reaching
  • Working in exposure to cleaning and disinfecting chemicals, food-borne pathogens, and elevated kitchen temperatures
  • Speech and hearing to give and receive information and instructions

This work is performed indoors in an institutional kitchen.

Minimum Qualifications:

• Must possess a valid driver's license and have a satisfactory driving record
• Must be free of convictions that would prohibit working around children

Desirable Characteristics:
  • Completion of formal or informal training in quantity food preparation and kitchen maintenance, and two years of commercial/public cooking experience
  • Experience cooking for young children
  • Knowledge of young children and nutrition preferred
  • Community college experience is preferred
  • Demonstrated sensitivity to and understanding of the diverse academic and socio-economic, cultural, disability and ethnic backgrounds of community college students and staff
Required Documents:Resume/CV




Diversity Profile: University



View more

Learn more on Inside Higher Ed's College Page for University

Arrow pointing right
Job No:
Posted: 12/25/2018
Application Due: 12/25/2020
Work Type: