Cook Job Opening

JOB TITLE: Cook

IMMEDIATE SUPERVISOR: Center Supervisor

GENERAL SUMMARY:

This position is one role in a large system of services provided to children and families. A strong food service program is important to supporting the goals of the program. This position is responsible the ordering, preparing, serving and documenting of meals and snacks. It includes following menus and all phases of kitchen operations including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. The position may prepare foods for infants and toddlers and/or preschool children following the USDA/CACFP standards. Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

PRIMARY RESPONSIBILITIES:

• Food Service

• Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
• Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
• Oversees the processing and storage of food and food related items as they are delivered.
• Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
• Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
• Prepares and serves all meals as planned, paying attention to food presentation and freshness.
• Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
• Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly.
• Solicits menu ideas from Head Start/Early Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.
• Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in a Head Start/Early Head Start classroom and individual needs are met for infants and toddlers.
• Ensures that dishes are returned to the kitchen.
• Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested and approved by the center supervisor or Program Director.
• Ensures that dishes and equipment are cleaned and stored for the next meal.
• Responsible for proper receiving, inventory, storage of food and clean up of kitchen and equipment.
• Notifies supervisor of any safety or health issues or concerns.
• Contributes articles, recipe ideas, etc., to Head Start/Early Head Start newsletter on a regular basis.

• Health And Sanitation

• Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
• Reports any kitchen equipment not in good working order to the Head Start/Early Head Start supervisor to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.
• Ensures that all foods are prepared in a safe and sanitary manner.
• Responsible for complying with all local, state and federal standards regarding hygiene and sanitation.

• Recordkeeping

• Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory.Receives and accounts for food deliveries.
• Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.
• Completes a weekly inventory of all food, both perishable and non-perishable.Ensures that inventory is secure.
• Completes an equipment and supply inventory on a regular basis.
• Submits food invoices in an organized fashion and in a timely manner.
• Maintains and submits records as required.
• Participates in internal and external audits and performance improvement activities.
• Responsible for ensuring kitchen has proper Food Permit as required by applicable local regulations.

EDUCATION AND EXPERIENCE:

The minimum requirement is a HS Diploma or GED and has food preparation experience and be able to comply with any state food permit/health requirements.