Substitute Cook

Substitute Cook GENERAL OBJECTIVE:

Plan and prepare meals for program children in accordance with CACFP and Program guidelines.

• Order and/or purchase all food from designated vendors according to the budget.
• Prepare breakfasts, lunches, and/or snacks that meet CACFP and Program guidelines.
• Ensure children’s nutritional needs are met, including allergy restrictions.
• Ensure that safety, sanitation, and health standards are met in the kitchen and eating areas.
• Responsible for coordinating routine cleaning and maintenance schedules for kitchen.
• Verify vendor orders and reconcile invoices with billing statements, ensuring accuracy in deliveries and quantities.
• Maintain food-purchase invoices and send originals to Accounts Payable.
• Responsible for keeping required CACFP records.
• Submit appropriate records and reports to the Center Manager.
• Attend monthly or bi-monthly meetings and/or trainings as requested by supervisor.
• Prepare food for special events.
• Responsible for menu distribution to families and staff.

• Arrive to work on time; punctually attend and actively participate in all required activities, meetings, and trainings.
• Be a respectful, cooperative, and reliable team member and participant in program activities.
• Project a professional work image, both in dress and manner.
• Be familiar with, and adhere to, position-related policies and procedures as well as the program’s overarching objectives.
• Work on weekends or evenings as needed

Perform all work in compliance with the Clackamas County Children’s Commission Code of Conduct.

Respect and maintain confidentiality of information regarding enrolled children and families, personnel issues, and other program operations as appropriate.

In consultation with supervisor, develop professional work goals and training plan. Participate in training as requested.

• Frequent standing, bending, and walking
• Frequent lifting up to 25 pounds; occasional lifting up to 50 pounds
• Frequent cutting, mixing, and stirring

• U.S. High School Diploma/GED or Equivalent
• Minimum one-year experience in food preparation, budgeting, and nutrition for young children.
• Knowledge of Head Start program is preferable.

• Ability to positively interact with families of various cultural and socio-economic backgrounds
• Ability to possess and maintain a valid driver’s license and insured vehicle available for use on the job (or have alternative transportation).
• Ability to possess and maintain compliance with State of Oregon Criminal Background Registry.
• Ability to possess and maintain current First Aid/CPR certification.
• Ability to possess and maintain a valid Oregon Food Handler’s Card

• Frequent standing, bending, and walking
• Frequent lifting up to 25 pounds; occasional lifting up to 50 pounds
• Frequent cutting, mixing, and stirring