Childcare Cook

Discovery Point - Seven Hills & Silverthorn; Spring Hill (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Discovery Point - Seven Hills & Silverthorn in Spring Hill, FL is hiring a full-time Cook to prepare nutritious meals for children in our center. You will follow approved menus, manage portions, and ensure dietary needs are met with careful labeling and documentation.

The role emphasizes strict food safety, sanitation, and adherence to licensing requirements. You will report to the Director/Owner and contribute to a clean, organized, and safe kitchen environment.

Qualifications

• High school diploma or equivalent.
• Experience in food preparation, cooking, or child-care food service preferred; entry-level considered.

Responsibilities

• Prepare nutritious, age-appropriate meals and snacks per approved menus and dietary requirements.
• Label, rotate, store food; monitor expiration dates and reduce waste.
• Follow food-safety, sanitation, and licensing requirements; maintain clean kitchen and equipment.

Skills

Cooking skills

Food safety

Time management

Communication

Record keeping

Dietary restrictions

Education

High school diploma

Tools

CPR/First Aid training

Basic computer skills

Job description

Cook

Reports To: Director/Owner

Employment Type: Full-Time

Position Summary

The Cook is responsible for preparing and serving nutritious, appealing, and age-appropriate meals and snacks according to the Center's approved menus, schedules, policies, and applicable regulations.

The Cook maintains a clean and sanitary kitchen; safely prepares, stores, labels, and serves food; accommodates approved allergies and dietary requirements; maintains required records and inventory; and promptly communicates food, supply, equipment, or safety concerns to the Director.

Essential Responsibilities

• Prepare nutritious, age-appropriate meals and snacks according to approved menus, recipes, portions, schedules, and dietary requirements.
• Prepare and serve meals and snacks on time and in appropriate quantities.
• Follow approved procedures for food handling, cooking, cooling, reheating, serving, storage, and temperature control.
• Properly label, date, rotate, and store food and monitor expiration dates.
• Prevent cross-contamination and follow required procedures for food allergies and special diets.
• Clean and sanitize food preparation areas, equipment, dishes, utensils, cookware, and kitchen surfaces.
• Maintain a clean, organized, sanitary, and safe kitchen throughout the workday.
• Follow applicable food safety, sanitation, health, nutrition, OSHA, and child-care licensing requirements.
• Promptly report food safety concerns, contamination, equipment problems, unsafe conditions, or other hazards.
• Monitor food and kitchen supply inventory and notify the Director of shortages, damaged goods, discrepancies, or replenishment needs.
• Assist with ordering, receiving, and properly storing food and kitchen supplies.
• Maintain required menu, meal, temperature, sanitation, inventory, and other food-service records accurately and on time.
• Maintain the current approved menu and document authorized substitutions or changes.
• Properly operate, clean, and maintain kitchen equipment and report maintenance needs promptly.
• Safely store food, equipment, supplies, and cleaning products.
• Interact professionally and respectfully with children, families, teachers, and staff.
• Support positive mealtimes and follow appropriate procedures when children are in or near food-service areas.
• Follow confidentiality and mandated-reporting requirements.
• Assist classrooms or with other Center responsibilities when reasonably requested and permitted by applicable regulations.
• Attend required meetings and training and maintain required certifications.
• Perform other reasonable duties assigned by the Director/Owner.

Required Skills & Competencies

• Commitment to providing children with safe, nutritious, age-appropriate meals.
• Strong cooking and food-preparation skills.
• Knowledge of food safety, sanitation, nutrition, and safe food handling.
• Strong organization, attention to detail, and time-management skills.
• Ability to plan, prioritize, and consistently meet meal and snack schedules.
• Ability to work independently while communicating effectively with management.
• Ability to follow menus, recipes, policies, procedures, and regulations.
• Ability to maintain a clean, organized, efficient kitchen.
• Professionalism, integrity, dependability, patience, flexibility, and sound judgment.
• Strong communication and interpersonal skills.
• Ability to maintain confidentiality.
• Basic computer skills for records and communication.
• Sweep/Mop and wipe down table and chairs in the Cafeteria

Minimum Qualifications

• High school diploma or equivalent.
• Food preparation, cooking, food service, child-care food service, or similar experience preferred; entry-level candidates may be considered.
• Must meet all applicable state licensing, background-screening, training, and employment requirements.
• Basic knowledge of food preparation, sanitation, nutrition, and food safety.
• Ability and willingness to complete required food service, CPR/First Aid, fire-safety, nutrition, licensing, and other training.
• Ability and willingness to follow all Center policies and applicable regulations.

Essential Physical Requirements

With or without reasonable accommodation, the Cook must be able to:

• Lift and carry up to 40 pounds.
• Push and pull food-service equipment, carts, containers, tables, and supplies.
• Stand and walk for extended periods.
• Bend, stoop, kneel, squat, crouch, reach, and climb as needed.
• Reach overhead and access storage areas safely.
• Perform repetitive movements during food preparation, cooking, serving, cleaning, dishwashing, and documentation.
• Safely handle food, utensils, cookware, kitchen equipment, and supplies.
• Demonstrate sufficient vision, hearing, speech, coordination, and stamina to safely perform kitchen and food-service duties and respond to emergencies.

Reasonable accommodations may be considered for qualified individuals with disabilities in accordance with applicable law.

Work Environment

The Cook works primarily in a commercial or institutional kitchen and may also work in classrooms, common areas, storage areas, and outdoors as needed. The position involves frequent standing, walking, bending, reaching, lifting, carrying, pushing, pulling, and repetitive hand movements.

The Cook may be exposed to heat, cold, steam, water, food odors, cleaning products, kitchen equipment, routine classroom noise, and varying indoor/outdoor temperatures.

Professional Standards

All employees are expected to demonstrate professionalism, integrity, dependability, and respect; follow Center policies and applicable laws; maintain confidentiality; prioritize children's health and safety; maintain high standards of food quality and sanitation; communicate concerns promptly; and contribute to a positive, respectful, team-oriented workplace.

Disclaimer

This description summarizes the general nature and essential functions of the position and is not exhaustive. Duties may be modified, expanded, or reassigned based on Center needs. The Center reserves the right to revise this description. Employment is subject to applicable laws, licensing requirements, and Center policies. Reasonable accommodations will be considered as required by law.