Cook (42 Week August-May)

Child Development Council of Franklin County; Columbus (OH); On-site; USD 32,000 - 40,000; Full time

Job summary

Child Development Council of Franklin County is seeking a full-time Cook to prepare and cook meals in large quantities (200+ servings) following planned menus and standardized recipes. This role requires adherence to Ohio Food Code, CACFP regulations, and Head Start standards, ensuring safe, nutritious meals during operation hours.

The position runs Monday–Friday, 6:00 AM–2:00 PM, 42 weeks per year August through May, totaling 40 hours weekly.

Qualifications

• High School diploma or GED is required.
• Two years of experience in large quantity meal preparation is preferred.

Responsibilities

• Prepare and cook foods in large quantities per planned menus and standardized recipes.
• Follow the daily work schedule and complete daily assignments and cleaning duties.
• Adhere to Food Safety and Sanitation Management Process procedures.
• Assist in receiving and storing incoming food and supplies.
• Perform dishwashing duties as needed.
• Clean and organize storage areas for cookware and utensils.
• Operate large and small kitchen equipment according to manufacturer instructions.
• Report unsafe conditions to the Lead Cook during hours of operation.
• Assist in nutrition-related classroom activities with Education Services.
• Complete 15 professional development hours annually.
• Participate in department and agency projects and related workshops.

Skills

Large quantity cooking

Food safety

Kitchen equipment operation

Education

High School diploma or GED

Job description

Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer's cooking or re-heating instructions, and standardized recipes. Ensures that Ohio Administrative Food Code, United States Department of Agriculture – Child and Adult Care Food Program (USDA-CACFP) regulations and Head Start Performance Standards regarding Child Nutrition and Foodservice Operation are followed and maintained during the hours of operation.

The shift for this role will be Monday-Friday – 6:00AM–2:00PM – 42 Weeks out of the year August through May. Full-Time (40 Hours Weekly).

• Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer's cooking or re-heating instructions, and standardized recipes. Prepares and cooks adequate amount of foods, per Daily Food Production Record.
• Follows the daily work schedule and satisfactorily fulfills the daily assignments and established cleaning duties.
• Adheres to the established procedures specified in the Food Safety and Sanitation Management Process manual.
• Assists in receiving and storing incoming food and supplies, as needed.
• Performs dish washing duties, as needed.
• Cleans and organizes the storage areas for pots, pans, ladles, chopping boards, and other cookware.
• Operates or uses large and small kitchen equipment correctly or according to the manufacturer’s operation instructions.
• Reports any unsafe condition or situation at workplace occurred during the hours of operation to the Lead Cook.
• Assists and participates in at least one collaborative nutrition related classroom activity with Education Services.
• Completes annually 15 professional development contact hours.
• Participates and assists in departmental and agency projects as assigned, and in food service related workshops and department meetings, as needed.

Qualifications

• High School or GED
• two (2) years' experience in large quantity meal preparation (preferred )