Job description

Barrington School Cook Job Description The cook is a member of the team who shares responsibility with all members of the staff for the care and education of children. The cook establishes positive working relationships with staff and parents while upholding the policies and procedures mandated by Barrington School and ODJFS. The cook shall work the hours assigned for performing kitchen duties and may be instructed to complete other duties such as, giving breaks, being extra person, bus runs, etc. Attend 6 hours of Professional Development annually as required by ODJFS. Attend monthly staff meetings. Dress according to Barrington School's uniform policy. Must be able to life up to 50 pounds and be able to bend and stand for long periods of time. Accountability: The cook reports to the center Director. Responsibilities: Sanitation Storing foods appropriately, before preparation, in refrigerator, freezer, bins, cupboards, and the like. Washing, rinsing, and sterilizing dishes and all utensils according to sanitarian’s directions. All dishes must be washed before the cook leaves for the day. All snack dishes must be done at the end of the day. DO NOT leave dishes until the next day. The floor must be swept daily. Garbage cans must be cleaned inside and out on a daily basis, by the cook. Cleaning appliances and storage areas according to a designated schedule. Ensure working thermometers are in each refrigerator and maintaining temperature between 32 and 41 degrees. Ovens should be cleaned inside and out. Toasters should be cleaned out after each use and the crumbs dumped out. The dish drainer must be cleaned weekly and replaced when a film appears. Store food and supplies off of the floor. Sanitary procedures are followed during meal service. Follow sanitary procedures during meal preparation including wearing disposable gloves when appropriate. Keep cleaning supplies separate from food. Staff items stored in the refrigerator must be kept on a different shelf or area away from the center supplies. Refrigerator and freezer shall be kept clean and organized. Meat products must be stored on the bottom shelf of the refrigerator to avoid cross contamination. All medications must be stored in a marked box. Menus and Food Purchase Serve exactly what is posted on the menu. Any menu substitutions should be recorded on the menus and approved by center Director.. Current menus are posted and dated at least in one conspicuous place at the center. Ordering appropriate amounts of food based on designated menus after approval from center Director. Maintaining a 5% or less food cost. (Check with Director). Checking food deliveries against orders. Food order should be put away promptly including paper products. Meal Service for Children Any opened food items must be dated with the date the item was opened. All allergy plans must be known and followed by the cook at all times. The cook will inform the Director if the allergy chart posted in the kitchen is out of date or incorrect. Safety preparing all foods for breakfast, lunch, and snacks Preparing all foods using methods that maintain food value and freshness Family style meals served to all rooms Ensuring the appropriate amount of food and utensils are available/served at each table to provide the minimum portions of all meal components for the children at the table. Following menus, recipes, or other directives furnished by Director of Operations Heated food should be cooked until done and not crunchy. Served food cannot be used again. Leftovers. such as fruit, can be kept in a container with the date and item marked on the container only if they have not been previously served to a classroom. They must be discarded on the 7th day. Milk must be served in big pitchers and smaller pitchers sent to the rooms for self service by the children. Infant and toddler entrees shall be cut into bite size pieces. All food must be covered when leaving the kitchen with foil, plastic wrap, or lids. Ensure each room is stocked with adequate amounts of meal supplies. Bowls, paper plates, cups, napkins, utensils, and gloves. These items should be stored in covered containers. Infant and toddlers should have spoons and forks and preschool and older should have knives. Snack is prepared and labeled before leaving. **Other duties may be assigned as the Director of Operations sees fit.

Job Type: Full-time

Pay: $14.00 - $16.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Ability to commute/relocate:

• Dublin, OH 43017: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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