Job Summary
The High Volume Cook prepares, cooks, portions, and packages nutritious meals and snacks for children and/or adults participating in the Child and Adult Care Food Program (CACFP). This position is responsible for producing large quantities of food using standardized recipes while maintaining compliance with USDA CACFP meal pattern requirements, food safety regulations, and local health department standards. The cook ensures meals are prepared on schedule, meet quality standards, and are served in a safe and sanitary environment.
Essential Duties and Responsibilities
- Prepare breakfast, lunch, supper, and snacks for large groups (2500 - 3500 + meals daily, depending on program size).
- Follow standardized recipes and production records to ensure accurate meal portions and CACFP meal pattern compliance.
- Operate commercial kitchen equipment, including convection ovens, steamers, kettles, tilt skillets, mixers, slicers, and food processors.
- Prepare, portion, package, label, and store meals according to food safety and HACCP procedures.
- Monitor and record food temperatures during receiving, cooking, holding, cooling, and reheating.
- Maintain accurate production records, inventory, temperature logs, and food usage documentation.
- Receive, inspect, and properly store food and supply deliveries using First-In, First-Out (FIFO) inventory practices.
- Maintain cleanliness and sanitation of kitchen equipment, utensils, storage areas, and food preparation surfaces.
- Assist with menu implementation and communicate food shortages or substitutions to the supervisor.
- Ensure compliance with USDA CACFP regulations, local health department requirements, and organizational policies.
- Work collaboratively with kitchen staff to ensure timely meal production and delivery.
- Perform other related duties as assigned.
Qualifications
- High school diploma or GED preferred.
- One to three years of commercial or institutional food service experience preferred.
- Experience preparing high-volume meals in schools, childcare centers, hospitals, or similar settings preferred.
- Food Handler or Food Manager Certification (or ability to obtain within required timeframe).
- Knowledge of food safety and sanitation principles.
- Familiarity with USDA CACFP meal pattern requirements is preferred.
Knowledge, Skills, and Abilities
- Knowledge of quantity food production techniques.
- Ability to read and follow standardized recipes.
- Knowledge of portion control and nutrition guidelines.
- Ability to safely operate commercial kitchen equipment.
- Strong organizational and time-management skills.
- Ability to work independently and as part of a team.
- Effective verbal communication skills.
- Ability to maintain accurate records and documentation.
Physical Requirements
- Stand and walk for extended periods.
- Frequently lift and carry up to 50 pounds.
- Push and pull loaded carts.
- Bend, stoop, reach, kneel, and climb as needed.
- Work in hot, cold, and humid kitchen environments.
Work Environment
- Commercial kitchen setting.
- Early morning and daytime work schedule.
- Exposure to kitchen equipment, cleaning chemicals, heat, steam, and refrigerated storage areas.
- Fast-paced, deadline-driven environment requiring attention to food quality and safety.
Pay: $16.00 - $20.00 per hour
Work Location: In person
