Lead Cook - Child & Development Laboratory Centers

The Lead, Child and Development Center Cook is responsible for the management of the kitchen, ensuring compliance with licensing and accreditation standards, and implementing the federal food program to provide nutritious meals for children.

Primary Duties Performed

Understand and implement all aspects of the federal food program (Child and Adult Care Food
Program), including menu planning, ordering, inventory, and documentation
Plan monthly menus, order food, prepare meals, serve meals to classrooms, and clean and sanitize
dishes and the kitchen according to licensing regulations and accreditation standards
Manage and maintain a commercial kitchen, including organization, inventory, documentation,
cleanliness, and sanitation
Identify allergens and provide safe substitutions, communicate with families, teachers, and
administration, and maintain documentation and safety measures related to allergens
Supervise the assistant cook and part-time kitchen staff, providing guidance and training
Provide nutrition information to teachers, families, and children through newsletters, bulletin
boards, events, and classroom experiences
Work with a Manager on budget and purchasing for the kitchen, including ordering food,
equipment, and materials
Additional duties as assigned

Qualifications/Experience

Associate degree in Dietetics, Nutrition, Food Service Management and multiple years experience in
food service
Current Serv-Safe Credential (or willingness to complete within 30 days from date of hire)

Working Conditions

Work is performed in the Child Development Laboratory Center and in the kitchen
Constantly exposed to hot, humid environment
Regularly exposed to various fumes and odors from cooking and cleaning agents

Physical Requirements:

Constantly required to stand for long periods of time
Constantly required to lift and carry items weighing up to 50 pounds
Constantly required to reach, bend, and stoop to access ingredients, equipment, and storage areas
Constantly required to use hand-eye coordination and manual dexterity for chopping, slicing, and
other food preparation tasks