Cook (School Age/Youth) NA-04

Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).

Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.

Follows established sanitation procedures when handling food.

Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.

Serves as consultant to youth cooking clubs/health and fitness programs as required. Follow risk management procedures (i.e.. abuse prevention, identification, and reporting procedures; accident prevention etc).

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: Work experience related to the duties described above, that included skill in working with professional kitchen appliances and equipment. Be able to communicate (verbal and written) in English. Ability to lift and carry up to 40 lbs. on a routine basis.