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Posted: 03-Feb-23
Location: MO
Salary: Open
Internal Number: 494807
Title: Cook - Child and Development Center
Employee Classification: 52 Wks Unit
Department: Florissant Valley General
Salary Range: $ 35,791.00
Who we are:
We are not-for-profit: St. Louis Community college (STLCC) is a non-profit institution dedicated to empowering students, expanding minds, and changing lives. Employees are committed to strengthening the St. Louis community with inclusive and transformative education.
We are a respected employer: For 60 years, STLCC has served the St. Louis community, expanding to 4 main campuses, 2 education centers, 2 workforce training centers, and 5 centers of excellence. More than one-half of the households in St. Louis have at least one member who has taken classes at STLCC.
We make an impact in the community: Through credit courses, continuing education, and workforce development programs, STLCC annually serves nearly 69,000 students. More than 80% of career and technical graduates employed in their fields or continue their education at four-year institutions within six months of graduation. STLCC sends more transfer students to Missouri’s four-year colleges/universities than anyone else.
We value Diversity, equity & inclusion: STLCC is committed to fostering an atmosphere of appreciation for all people, regardless of race, color, creed, religion, sex, sexual orientation, gender identity and expression, national origin, ancestry, age, disability, genetic information, veteran status, or class.
What you get:
Benefits package [for full-time employees]: STLCC offers one of the best benefit packages in the St. Louis area. As a STLCC employee you will have access to a 100% match on your contribution to retirement, two health insurance plans options that are no cost to the employee - including an HSA option, low-cost life insurance with a 3x salary benefit, and other low-cost benefits including dental, vision, AD&D, ST LT disability insurance.
Opportunity to grow: Over half of our employees have served the college for more than 12 years, exploring different career paths and advancing to higher level positions.
Education & training opportunities: STLCC offers tuition waivers for employees [full-time and part-time] + their dependents. Full-time employees can take advantage of tuition reimbursement for other institutions after just 6 months of service, and an annual professional development allotment.
Work/life balance: Full-time STLCC employees have access to a generous time off package, including holidays, vacation, personal days, medical leave, and other leave options. Our holiday schedule even includes a paid winter holiday at the end of the calendar year.
Commitment to wellness: STLCC HR boasts a dedicated health and wellness specialist who is enthusiastic about creating a culture of wellness throughout the College. With access to college wellness vendors, employees are educated, motivated, and rewarded for healthy behaviors. STLCC employees and anyone living in their household also have access to an employee assistance program (EAP) that can help them with virtually any life need.
The basics of this position:
The Cook, CDLC, is responsible for the management of the kitchen, which is an integral part of the CDLC, and has impact on maintaining the requirements and standards that are mandated by licensing and accreditation agencies. This person is responsible for understanding and implementing most aspects of the federal food program (CACFP), planning and preparing meals, ordering food and supplies, and maintaining a safe environment for food preparation, storage, and dissemination.
What you'll do:
- • Understand and implement all aspects of the federal food program (Child and Adult Care
Food Program). This includes the planning of menus, ordering and inventory and
documentation of nutrition, recipes, and other required paperwork.
• According to licensing regulations and accreditation standards, plan monthly menus, order
food, prepare meals, serve meals on carts to classrooms, and clean and sanitize dishes and the
kitchen.
• Manage and maintain a commercial kitchen. This includes organization, inventory,
documentation, cleanliness, and sanitation.
• Identify allergens and provide equivalent safe substitutions, including communicating and
meeting with families, teachers, and administration; maintaining documentation; keeping
current with all safety measures related to allergens; and posting allergy notices in the
classrooms, in the kitchen, and on the carts that carry the food to the classrooms.
• Supervise the assistant cook and any other part-time staff working in the kitchen.
• Provide four annual update trainings for staff per year.
• Coach and guide practicum students placed in the kitchen from STLCC or other cooperating
schools.
• Provide nutrition information to the teachers, families, and children through newsletter
pieces, bulletin boards, events, and classroom experiences.
• Work with the Manager on budget and purchasing for the CDLC kitchen; this includes the
ordering of food, equipment, and any materials needed in operating the kitchen.
• Performing other job-related duties as assigned.
Education, experience, and other requirements:
• High school diploma.
• Two years of relevant full-time experience.
• Current Serve-Safe Credential (or willingness to complete within 30 days from date of
hire).
Preferred Qualifications:
• Degree in Dietetics, Nutrition, Food Service Management, or similar.
• Multiple years’ experience in food service.
• Experience working with the CACFP.
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