Cook

Join a mission-driven organization dedicated to providing high-quality early childhood education and family support services in Orange and Sullivan Counties.

The Cook plays a vital role in supporting children’s health and well-being by preparing and serving nutritious meals that meet USDA Child and Adult Care Food Program (CACFP) guidelines. This position ensures that all food is prepared safely, meets dietary requirements, and is served in a manner that promotes healthy eating habits. The Cook maintains a clean, organized, and sanitary kitchen environment while supporting classroom staff and children in developing healthy attitudes toward food.

Core Responsibilities

Meal Preparation and Service

• Plan, prepare, and serve meals and snacks that comply with CACFP, Head Start Performance Standards, and New York State Child Day Care Regulations.

• Ensure that meals meet nutritional requirements and accommodate special dietary needs, including allergies and cultural preferences.

• Prepare child-sized portions to encourage independence and positive eating habits.

• Assist in meal service, ensuring food is delivered on time to classrooms and family-style dining practices are supported.

Kitchen and Food Safety

• Maintain a safe, clean, and sanitary kitchen in compliance with CACFP, DOH, and Head Start guidelines.

• Follow all food safety and sanitation regulations, including proper storage, labeling, and rotation of food and supplies.

• Monitor food temperatures, maintain accurate logs, and ensure kitchen equipment is used and maintained safely.

• Adhere to all local and state health department requirements.

Inventory and Ordering

• Monitor food and supply inventory to ensure sufficient stock for meal preparation.

• Order food and kitchen supplies in accordance with budget guidelines and program requirements.

• Receive and check deliveries to verify accuracy, quality, and safety of food items.

Collaboration and Support

• Work closely with classroom staff to support nutrition education and family engagement activities related to healthy eating.

• Assist in incorporating children’s cultural food preferences into meal planning.

• Collaborate with the Health and Family Services teams to share nutrition-related information with families.

Record Keeping and Compliance

• Maintain accurate records of menus, production sheets, food temperatures, deliveries, and inventory.

• Document CACFP meal counts and reports accurately and on time.

• Ensure compliance with all program, federal, and state documentation requirements.

Additional Expectations

• Provide support during program events and family engagement activities involving food service.

• Participate in trainings, staff meetings, and professional development related to food safety, nutrition, and Head Start standards.

• Perform other duties as assigned to support program operations.

Head Start Employee Expectations

• Uphold the shared values of the center.

• Cooperate with co-workers, providing assistance and information to ensure high-quality service to children and families.

• Actively participate in the Head Start community, including staff meetings, mandated trainings, committee meetings, and other program functions, including some evening activities.

• Maintain the overall employment standards outlined in the Personnel Policies and Procedures Manual, including confidentiality, child abuse reporting, attendance, dependability, dress code, customer service, prudent use of program resources, and workplace safety.

• Demonstrate integrity and responsibility by following through on commitments and conducting oneself in an ethical and professional manner.

• Engage in ongoing professional development, goal-setting, and participation in local, state, and regional initiatives.

• Exhibit flexibility and openness to new approaches, adjusting strategies when needed.

• Show initiative by identifying needs and addressing them proactively.

• Stay current on Head Start Performance Standards, State regulations, community resources, and changing family needs.

Qualifications

• High school diploma or GED required; training in nutrition, food service, or related field preferred.

• Previous experience in institutional or large-quantity cooking strongly preferred.

• Knowledge of USDA Child and Adult Care Food Program (CACFP) guidelines.

• Ability to prepare meals that meet diverse nutritional, cultural, and allergy-related needs.

• Strong organizational skills and ability to manage multiple tasks in a fast-paced environment.

• Ability to work independently and as part of a collaborative team.

• Physical requirements include the ability to lift up to 40 pounds, stand for extended periods, bend, reach, and perform repetitive motions.

• Must pass physical examination, background check, and fingerprinting screen.

Equal Employment Opportunity Statement

Regional Economic Community Action Program, Inc. (RECAP) is an Equal Opportunity Employer. We are committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, veteran status, genetic information, marital status, or any other characteristic protected by federal, state, or local law.