Cook

Rolling Plains Management Corporation; Chillicothe (TX); On-site; USD 16,186 - 20,236; Part time

Benefits offered by this job

Telemedicine

Employee Assistance Program

401(k) plan with up to a 5% match

Leave and holiday benefits

Job summary

Rolling Plains Management Corporation is seeking a Part-time Cook for the Chillicothe Child Development Center. The role involves overseeing food service operations, preparing meals, and maintaining health and sanitation standards while adapting to a flexible work schedule.

Benefits include telemedicine, an Employee Assistance Program, and participation in a 401(k) plan. Ideal candidates should have communication skills, basic math skills, and a willingness to work with diverse populations.

Qualifications

• Preferred high school diploma or GED; Health Department Certificate desired.
• Must be at least 18 years old.
• Availability for occasional light night and weekend work.

Responsibilities

• Oversee all food service operations.
• Prepare high-quality nutritional food in sufficient quantities.
• Maintain food service health and sanitation standards.
• Ensure all special dietary needs of children are met.

Skills

Basic math skills

Effective communication skills

Working knowledge of sanitation and safety procedures

Ability to balance a variety of duties

Basic computer skills

Flexibility and adaptability

Education

High School diploma or GED

Health Department Certificate

Job description

Job Details

Location: Chillicothe, TX 79225.

Salary Range: $11.75 - $14.69 Hourly.

Position: Part‑time Cook at the Chillicothe Child Development Center. Hours are set by the Center Director and may change occasionally. The candidate must adapt to a flexible work schedule.

Benefits include telemedicine, tele‑counseling, an Employee Assistance Program, participation in a 401(k) plan with up to a 5% match, and leave and holiday benefits for part‑time employees based on hours worked.

Essential Job Functions

• Oversee all food service operations.
• Maintain local, State, and Federal (including Licensing and Health Department) food service health and sanitation standards.
• Assemble food, dishes, utensils, and supplies needed for timely meal preparation.
• Prepare high‑quality nutritional food in quantities sufficient for Center needs.
• Prepare menus and follow standardized recipes.
• Adhere to sanitation and safety procedures and ensure food temperatures meet standards.
• Wash dishes, pots, pans, and utensils using approved sanitation methods.
• Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.
• Order or shop for all food and non‑food items required for meal preparation; complete grocery tickets with itemized purchases.
• Maintain inventory of all kitchen goods, using older inventory first.
• Ensure that all special dietary needs of children are met.
• Prepare all meals (breakfast, lunch, and snacks) and serve breakfast to children arriving late who have not eaten.
• Take head counts per USDA requirements and record accurately on proper forms.
• Coordinate with staff for special activities and keep the food preparation area safe and sanitary.
• Prepare all paperwork for USDA and program guidelines; ensure TDFPS regulations are followed to maintain license.
• Communicate effectively with team members and management.
• Show up to work on time and ready to work scheduled hours.
• Ensure no child is ever left alone or unattended.
• Be aware of legal responsibilities regarding reporting suspected child abuse or neglect.
• Complete form H1535 (Attendance) and form H1530 (Daily Meal Production) weekly; submit claim for reimbursement forms (H4502) monthly on the last day of the month.
• Submit Time Distribution Report on the last day of each month.
• Submit Enrolled, New Enrolled, and Drop List (Blue Form) monthly to the CACFP Clerk by the last day of each month.
• Maintain eligibility for the CACFP Food Program (form B) and keep CACFP documentation on file.

Qualifications

• High School diploma or GED preferred.
• Health Department Certificate desired.
• At least 18 years old.
• Basic math skills.
• Working knowledge of sanitation and safety procedures for kitchen production.
• Effective communication skills with team members and management.
• Ability to balance a variety of duties, prioritize, and meet deadlines.
• Basic computer skills desired.
• Ability and desire to work with diverse populations.
• Ability to understand and carry out instructions and procedures.
• Availability for occasional light night and weekend work.
• Flexibility and adaptability to changes in the workplace.

Physical Demands

Ability to maintain physical condition and stamina for duties that include prolonged sitting or standing, driving or riding in a sedan, bus, or van, interacting with children at eye level or floor activities, frequent daily repetitive hand and arm motions, continuous standing and walking for most of an 8‑hour shift, bending and lifting bulk foods or equipment up to 25 lbs, pushing or pulling weight over 25 lbs, squatting or crouching, reaching for utensils or food items, lifting boxes of supplies or equipment, and occasional adjustments of office furniture. Requires regular sitting for extended periods.

Work Environment

Ability to adapt to inclement weather conditions and situations; noise level may be moderate to loud; ability to work in a stressful environment and manage stress; ability to work in close quarters; and flexibility to adjust work schedules as established by management.

Travel Requirements

Light to normal travel required for meetings, classes, and workshops inside and outside the service area; ability to travel by air as needed for training, conferences, and related activities.