Summary 

Under the general supervision of the program Director the Cook is responsible for ensuring that nutritious and appealing meals and snacks are prepared in accordance with USDA and CACFP regulations.  This position involves extensive organizing, problem solving, record keeping, and time management. 

Essential Functions 

• Plans and prepares food in accordance with the Child and Adult Food Program, Department of Health and Mental Hygiene regulations.
• Purchases food and supplies necessary to daily operations.  
• Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
• Assist in menu preparation, provide support and guidance to assist cook and/or cook helper.   
• Maintains cost control and inventory systems based on CAFCP regulation procedures including records of food production, food and supply inventory and food allergy/restriction.   

Minimum Qualifications:  

• High School Diploma or equivalency.
• New York City Department of Health Food Protection Course Certificate.
• Knowledge of proper food handling including food safety, food allergies, and culinary techniques.
• Proficient with basic tools, measurements and kitchen equipment. 
• Experience in child food service preparation and management and knowledge of CACFP requirements.
• Knowledge of the challenges and strengths of low-income families. 
• Effective oral and written communication skills commensurate with the responsibilities of the position are required.  

The Child Center of NY is an Equal Opportunity Employer. All applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status or any other category protected by Federal, State or local law.  EOE M/F/D/V