Lead Cook

POSITION SUMMARY
The cook is responsible for preparing nutritious, high-quality meals in accordance with approved menus and all applicable regulatory guidelines. This position requires a self-motivated, dependable, and organized individual who takes pride in maintaining a safe, clean, and compliant kitchen environment. The Cook plays a vital role in supporting the health and well-being of those we serve.

CERTIFICATIONS & QUALIFICATIONS
• ServSafe Food Handler/Manager Certification — REQUIRED (must maintain current certification throughout employment)
• ServSafe Manager Certification—Preferred
• High school diploma or GED preferred
• Minimum 1–2 years of experience running or managing a small kitchen
• Must successfully complete a DHR and ABI/FBI background check prior to or upon hire
• Must complete all required training within 30 days of hire
• Must possess a valid driver's license and reliable personal transportation

ESSENTIAL DUTIES & RESPONSIBILITIES
Food Preparation & Kitchen Operations
• Prepare and cook meals according to approved weekly menus and established recipes
• Ensure meals are nutritious, properly portioned, and served at appropriate temperatures
• Operate kitchen equipment safely and efficiently
• Monitor and record food temperatures to ensure food safety compliance
• Adapt recipes as needed for dietary restrictions or special needs

Menu Planning & Reporting
• Complete and submit weekly menus to the director in advance for approval
• Compile a weekly shopping list based on the approved menu and provide it to the director for purchase
• Complete daily production reports accurately and submit in a timely manner
• Track food inventory and communicate supply needs proactively

Shopping & Vendor Coordination
• Coordinate with local vendors for food delivery; may be required to pick up groceries from local vendors when delivery is unavailable
• Verify delivered or purchased items for quality, quantity, and accuracy against the shopping list
• Properly store all food items upon receipt in accordance with food safety guidelines

Compliance & Safety
• Follow all DHR (Department of Human Resources) regulations, policies, and procedures
• Adhere to Health Department standards and applicable local, state, and federal food safety codes
• Comply with CACFP (Child and Adult Care Food Program) guidelines, including meal patterns, documentation, and record-keeping requirements
• Maintain a clean, sanitary, and organized kitchen at all times
• Complete required temperature logs, sanitation checklists, and other regulatory documentation
• Report any food safety concerns, equipment issues, or maintenance needs to the director promptly
• Participate in all required inspections, audits, and training sessions

Training & Professional Development
• Complete all required onboarding training within 30 days of hire
• Maintain current ServSafe and any other required certifications
• Attend staff meetings, in-service trainings, and professional development opportunities as required
• Stay current with changes in CACFP, Health Department, and DHR guidelines

WORK HABITS & PROFESSIONAL STANDARDS
• Dependable: Consistently reliable in attendance, follow-through, and meeting deadlines
• Punctual: Reports to work on time and ready to perform duties; dependable attendance is essential
• Self-Starter: Takes initiative; able to identify and complete tasks without constant supervision
• Independent Worker: Capable of managing kitchen operations autonomously while following established procedures
• Team-Oriented: Contributes actively to a positive, collaborative, and respectful work environment
• Positive Attitude: Maintains a professional, upbeat, and solution-focused demeanor even during challenging situations
• Follows Directions: Accepts and implements feedback and direction from supervisors willingly and accurately
• Detail-Oriented: Pays close attention to accuracy in documentation, recipes, and compliance requirements
• Adaptable: Flexible and able to adjust to changing menus, schedules, or priorities as needed
• Treats all staff, children, families, and visitors with courtesy, dignity, and respect
• Maintains professional boundaries and upholds the confidentiality of clients and the organization

PHYSICAL REQUIREMENTS
• Ability to stand for extended periods (4–8 hours per shift)
• Ability to lift and carry up to 50 lbs
• Ability to bend, stoop, reach, and perform repetitive hand and arm movements
• Ability to work in varying temperature environments (hot kitchen, walk-in coolers/freezers)

OTHER REQUIREMENTS
• Must be at least 18 years of age
• Must pass a pre-employment health screening if required by licensing regulations
• Must maintain all certifications, clearances, and training requirements as a condition of continued employment
• Other duties as assigned by the director