COOK

QUALIFICATIONS:

• Be at least 18 years of age.

• Trained and experienced in cooking for groups of young children.

• Ability to relate well to children and staff.

• Reliable and dependable.

• Meet required health standards; physical exams and produce negative Mantoux test.

• Food Protection Manager Certificate (ServSafe) as required by the Massachusetts Food Establishment Regulations.

DESCRIPTION OF DUTIES:

• Maintains sanitary and well-organized kitchen and food storage area, which meets Health Department standards.

• Properly stores food before and after cooking.

• Washes and sterilizes kitchen equipment including but not limited to: dishes, pots, and utensils after each meal.

• Cleans kitchen appliances and surfaces according to designated schedule.

• Implements standardized menu plans.

• Revise menus to use food on hand that meet U. S. D. A. requirements.
• Maintains monthly meal count and other records, as required.
• Maintains inventories of all supplies and equipment in cooking and food storage areas.
• Submits vendor invoices and bills to Nutritionist.
• Performs other duties designated by Center Director and/or Nutritionist.
• Reports any problems or concerns immediately to Center/Program Director and/or Nutritionist.

ACCOUNTABILITY:
To the Center Director

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Signature Date

Revised: 4-05