Project Cook - Child Development Center

PROJECT COOK 
KENNEDY-KING COLLEGE

Kennedy-King College, one of the seven colleges of the City Colleges of Chicago (CCC), is seeking a Project Cook to serve the Child Development Center. Located on Chicago's South Side, Kennedy-King College serves a diverse student population and is recognized for its commitment to academic excellence, workforce development, and community engagement.

PRIMARY OBJECTIVE:

Reporting to the Director-Child Development Center, the Project Cook plays a critical role in supporting children’s health, nutrition, and overall development through the consistent delivery of save, nutritious, and high quality meals and snacks for children enrolled at the Child Development Lab School. The Project Cook is responsible for implementing District-approved menus and preparing meals in accordance with nutrition standards and program requirements. This position operates in compliance with applicable food safety, sanitation, licensing, and nutrition requirements while working under the supervision of the Center Director and in collaboration with staff to support the health and well-being of young children. The Project Cook monitors dietary restrictions, food allergies, special nutritional needs, and cultural accommodations, while maintaining a safe, clean, and organized kitchen environment. Performs other duties as assigned.

ESSENTIAL DUTIES:

Food Planning and Preparation:

• Under the guidance of District Office, contributes to quarterly menu planning and prepares and serves nutritious meals and snacks that meet Child and Adult Care Food Program (CACFP), licensing, and program nutrition requirements.
• Follows approved menus and make appropriate substitutions when necessary.
• Prepares meals in appropriate portions based on children's ages and developmental needs.
• Ensures meals are served according to established schedules and at appropriate temperatures.
• Accommodates cultural, dietary, and medically required food modifications as directed.

Food Ordering and Inventory Management:

• Orders food, beverages, and kitchen supplies within established procedures and budgets and in a timely manner.
• Maintains appropriate inventory levels and monitors food usage to minimize waste.
• Receives and inspects deliveries for quality, freshness, and accuracy.
• Stores food in accordance with food safety standards and maintains proper stock rotation.

Allergy and Nutrition Management:

• Maintains current records of children's food allergies, dietary restrictions, and special nutritional needs.
• Follows procedures to prevent cross-contamination and allergen exposure.
• Prepares meals in accordance with applicable nutritional guidelines and program standards.
• Communicates with administration and classroom staff regarding children's dietary needs, accommodations, and concerns.

Food Safety and Sanitation:

• Follows applicable local, state, and federal food safety regulations.
• Maintains current City of Chicago Food Service Sanitation Manager Certification.
• Follows proper handwashing, food handling, storage, preparation, and cleaning procedures.
• Monitors and documents food temperatures, refrigerator and freezer temperatures, and other required documentation.
• Maintains clean, sanitary, and organized kitchen, food storage, and serving areas.
• Completes daily, weekly, and monthly cleaning activities in accordance with established schedules.

Recordkeeping and Compliance:

• Maintains food substitution forms, inventory logs, temperature logs, and other required documentation.
• Follows applicable licensing standards, CACFP requirements (if applicable), and health department regulations.
• Participates in inspections and audits and addresses kitchen-related corrective actions as directed.

Collaboration and Communication:

• Works collaboratively with the Center Director, Administrative Assistant, Social Service Staff, and teaching staff.
• Communicates menu changes, food shortages, and concerns regarding the cleanliness, condition, or operation of the kitchen and appliances to Center Director.
• Participates in staff meetings and professional development opportunities as requested.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those required to successfully perform the essential functions of this position. Duties require frequent standing, walking, bending, reaching, lifting, carrying, and moving food products, supplies, and equipment, as well as performing repetitive kitchen tasks. Must be able to lift and carry up to 40 pounds on an occasional basis.

Work is primarily performed in a commercial kitchen environment within an early childhood education setting and may involve exposure to kitchen equipment, cleaning and sanitation products, temperature variations, and common food allergens. The position requires adherence to established safety and sanitation procedures.

QUALIFICATIONS:

• High school diploma or equivalent required.
• Minimum of two (2) years of experience in food service, institutional cooking, school nutrition programs, or a related food preparation environment required. Experience in an early childhood or childcare setting preferred.
• Valid Food Service Sanitation Manager Certification required.
• Must obtain CPR and First Aid certifications within 12 months of hire.
• Required certifications must be maintained throughout employment.
• Must comply with all applicable health, safety, and licensing requirements.
• Must successfully complete and maintain all required DCFS, DFSS, and CPS background clearances and compliance requirements.
• Knowledge of food preparation, sanitation, and safety procedures required.
• Knowledge of USDA nutrition guidelines and Child and Adult Care Food Program (CACFP) requirements required.
• Strong organizational and time-management skills.
• Strong communication and teamwork skills.
• Ability to prepare meals for large groups efficiently while maintaining quality, portion control, and nutritional standards.
• Ability to manage food inventory and ordering systems.
• Ability to work independently and maintain accurate records.
• Ability to stand for extended periods and perform the physical requirements of the position
• Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail.

Salary Range: $47,018.68 per year - $58,772.20 per year
Offered salary will be determined by the applicant's education, knowledge, skills and abilities, as well as other factors such as internal equity.
Benefits information is found at https://www.ccc.edu/departments/Benefits/ 

This position is represented by the Local 1708 Union.
Chicago residency is required for all full-time employees within six months of hire.    
We are an equal opportunity and affirmative action employer.
Thank you for your interest in City Colleges of Chicago.