Cook

Description

The Cook is responsible for the implementation of food services in a Head Start program, serving children ages 3-5. Responsibilities include preparing attractive, USDA-approved meals; keeping the kitchen clean and sanitary according to Health Department ordinances; and maintaining adequate food stocks, kitchen supplies, and food service records.

• Support the social and emotional development of children.
• Plan and participate in nutritious cooking activities with children.
• Prepare assigned menu and participate in family-style meals with children, volunteers, and staff
• Maintain list and be aware of center food allergies and concerns. Prepare alternate menu items as needed for the affected children

• Work in conjunction with the Site Supervisor and Faculty to monitor family style dining in classrooms and document as appropriate.
• Assist in delivery of food to classrooms and of dirty dishes from the classroom.
• Check food deliveries for accuracy and for good quality. Notify Headquarters when an item is missing or of poor quality.
• Participates in assigned meetings, events and training as required

• Maintain food service record-keeping and reporting as directed by the supervisor.
• Complete weekly food and supplies order sheets and fax to Headquarters.

• Monitor and maintain proper food temperatures.
• Monitor and maintain proper temperatures of all refrigerator and freezers

• Prepares nutritious meals that take into consideration children’s various cultures and individual nutritional needs.
• Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines.
• Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child’s needs.
• Conduct weekly inventory of food and supplies.
• Store food and supplies properly. Date all canned, boxed and bagged foods. Use the FIFO method of inventory.
• Maintain appropriate cleanliness of all kitchen materials and supplies as required.

• Understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during and after meal preparation.

• No related duties listed.

• Performs any and all other duties as assigned.

• Execution & Accountability
• Problem Solving & Decision-Making
• Communication & Influence
• Collaboration & Teamwork
• Stakeholder Focus
• Adaptability & Continuous Learning

Required:

N/A

Required:

N/A

Required:

• Experience in purchasing and preparing culturally diverse foods for groups. Knowledge of early childhood nutrition
• Physical exam and background checks are required for this position.
• Travel required locally or long-distance up to 10% of the time for work-related meetings and functions.
• Must have a valid driver’s license and reliable transportation.

• Demonstrated ability to thrive in a fast-paced, dynamic environment; demonstrated flexibility to handle multiple priorities.
• Ability to interact effectively with people from diverse backgrounds.
• Must be honest, dependable and able to meet deadlines.
• Self-motivated and able to work independently.

• Ability to travel to various sites:
  Dependable transportation is required daily with a valid driver’s license, a clean driving record (subject to annual MVR (Motor Vehicle Report) check and policy), current auto liability insurance and be bondable by AVANCE, Inc.
• Travel required up to 10% of the time for work-related site visits, meetings, and functions.

• Standard office equipment generally used includes:
• Telephone
• Personal Computer (monitor, keyboard, and mouse) or Tablet
• Printer/Photocopy Machine
• Calculator
• Fax Machine

• Work is generally performed in an office environment.
• Noise level in the work environment is moderate to occasionally loud (examples: business…