COOK (HEAD START)

Job Description

Job Description

GENERAL DESCRIPTION : 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.

TASKS AND ESSENTIAL JOB RESPONSIBILITIES :

1. Prepares nutritious meals that take into consideration children’s various cultures and individual nutritional needs.

2. Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines.

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

4. Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child’s needs.

5. Plan and participate in nutritious cooking activities with children.

6. Prepare assigned menu and participate in family-style meals with children, volunteers, and staff.

7. Work in conjunction with the Site Supervisor and Faculty to monitor family style dining in classrooms and document as appropriate.

8. Maintain food service record-keeping and reporting as directed by supervisor.

9. Conduct weekly inventory of food and supplies.

10. Complete weekly food and supplies order sheets and fax to Headquarters.

11. Check food deliveries for accuracy and for good quality. Notify Headquarters when an item is missing or of poor quality.

12. Store food and supplies properly. Date all canned, boxed and bagged foods. Use the FIFO method of inventory.

13. Monitor and maintain proper food temperatures.

14. Monitor and maintain proper temperatures of all refrigerator and freezers.

15. Maintain appropriate cleanliness of all kitchen materials and supplies as required.

16. Maintain list and be aware of center food allergies and concerns. Prepare alternate menu items as needed for the affected children.

17. Assist in delivery of food to classrooms and of dirty dishes from the classroom.

18. Participates in assigned meetings, events and training as required.

19. Performs any and all other duties as assigned.

EXPERIENCE, EDUCATION, SKILLS & KNOWLEDGE REQUIRED :

• High School diploma or equivalent. ServSafe Certification or obtain such certification within 3 months.
• 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
• Ability to interact effectively with people from diverse backgrounds.
• Ability to communicate effectively, verbally and in writing.
• Demonstrated computer literacy skills, using MS Office applications and other basic data systems including internet navigation.
• Must be honest, dependable and able to meet deadlines.
• Self-motivated and able to work independently.

DISCLAIMER :

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job.

Equal Employment Opportunity Employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.