Foot Prints Learning Academy

The cook plans, prepares, serves, and documents all meals & snacks for the center. Accurately follows the cycle menus in accordance with programs budget and state & federal nutritional program guidelines. Keeps an accurate inventory of food & supplies; order inventory as needed.

The cook oversees operations of the food program, including hygiene & sanitation, meal planning, & preparation.

Responsibilities & Duties:

  • Ensures adherence to FPA guidelines and all public health regulations regarding food storage & prep
  • Plans/maps food & supply purchases
  • Obtains & retains child nutrition labels
  • Develops 4-week menu with Directors approval
  • Attends FPA conferences, workshops, & trainings as needed
  • Uses proper hygiene protocols (handwashing, gloves, hair nets, etc.) when preparing and serving meals & snacks
  • Distributes meals & snacks to classrooms at the appropriate temperatures
  • Stores food at appropriate temperature
  • Email and/or faxes all meal production, receipts, & time distribution reports on a weekly/monthly basis
  • Maintains a safe & sanitary kitchen
  • Washes food preparation items using sanitizing methods determined by the health department
  • Keeps kitchen counters, cabinets, shelves, veggie/fruit rack, pantry, appliances, and all work areas clean & free from hazards & rodents
  • Relieve co-workers for restroom breaks, lunch breaks, etc.


  • Willing to listen, learn, & apply best efforts
  • Maintains CPR/First aid

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