Location:

Florissant Valley Job Type:

Full-Time Academic Affairs Job Number:

26-00267

Organization:

Child Dev Laboratory Center (CDLC) (509615)

Salary:

42,500.00 Position Summary 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's Degree in Dietetics, Nutrition, Food Service Management or Culinary School Certificate and 3+ years experience in food service OR High School Diploma or equivalent with 5+ commercial kitchen experience.

Current Serv-Safe Credential (or willingness to complete within 30 days from date of hire) Experience working with the CACFP is preferred. 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