MSHS Cook

MSHS Cook - GLCAP Shiloh

40 hours week, 7:00 am - 3:00 pm.

Summary:  Use menus provided to prepare meals suitable for children’s age and development according to recipes and CACFP requirements. Serve meals and ensure a family style setting. Purchase and prepare food according to established guidelines.

Why work for GLCAP?

• Health/Dental/Vision Insurance (available immediately)
• 403(B) Retirement Plan with Company Match
• Life Insurance
• HSA and FSA with company contributions
• Generous Paid Time Off (Sick & Personal)
• Paid Holidays
• Wellness Incentives (save almost 50% off Weight Watchers, discounted gym memberships, rewards for completing wellness activities, etc.)
• Employee Assistance Program
• Casual dress code
• Growth and professional development opportunities
• Company Engagement Activities and Employee Recognition
• Family oriented atmosphere

Essential Duties and Responsibilities: 

1. Implement the menu in accordance with policies, procedures, and established practices, purchasing requirements, Head Start Performance Standards, and guidelines established by CACFP.
2. In accordance with established guidelines and procedures, purchase food and supplies needed for center-based meals and snacks, home-based socializations, and classroom cooking projects.
3. Prepare, organize and set up food for meals and snacks in accordance with family meal style service.
4. Use information about children’s allergies, food preferences, and special diet recommendations appropriately for food preparation.
5. Clean and maintain kitchen, food service utensils, equipment, and food storage areas to standards mandated by Ohio Department of Health, licensing requirements, Head Start Performance Standards, and best practices with regards to food safety and sanitation.
6. Set up foods for children’s cooking projects in the classroom.
7. Maintain required CACFP paperwork; compile, prepare, and submit monthly reports and documentation on time.
8. Post and maintain all required CACFP public notices.
9. Refer child nutrition concerns to the MSHS Center Specialist.
10. Communicate and work effectively with other staff members.
11. Train potential substitutes in CACFP paperwork and in all other aspects of the cooks roles and responsibilities.
12. Other duties and responsibilities as directed by supervisor.

Additional Responsibilities:

1. Participate in the team process, both within the department and the corporation.
2. Attend internal and external meetings.
3. Pursue continuous education and professional development opportunities.
4. Out-of-town travel with occasional overnight stays.
5. May occasionally be required to work in excess of scheduled work hours per week in order to fulfill position requirements. Overtime must be pre-approved by supervisor.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education:

Required High school diploma or general equivalency diploma (GED) and ability to operate kitchen equipment.

Experience:

One to three years experience in food service and volume meal preparation using basic cooking skills and reading and following a recipe.  Fluency in conversational Spanish preferred.                                                                                          

Additional Requirements:

1. Initial and periodic Motor Vehicle Records checks, maintain a valid driver’s license, and maintain a safe driving record.
2. Must have insured, dependable transportation available for daily use.
3. Initial and periodic physical exams required.
4. Must submit to initial and/or periodic state and/or federal criminal checks.
5. Must submit to initial and periodic drug and alcohol testing.