Cook

The cook ensures compliance to the Head Start performance standards and state regulations in the preparation, storage and clean up of meals provided to/by Head Start. This position is chiefly responsible for the following core functions of the Head Start program and performs other tasks as needed:

Food preparation and production

Health and sanitation

Record Keeping and Recording

Essential Job Responsibilities

Food preparation and production

1. Implement, with supervisor, a cost effective food service operation

2. Process and store food and food related items using oldest items first

3. Follow approved menus, paying attention to food presentation and freshness.

4. Follow standardized recipes and prepare appropriate quantities of food in accordance with CACFP requirements.

5. Promote healthy eating habits through the preparation of food (little or no frying, low-fat items used when available, etc.).

6. Ensure that meals able to be served family style.

7. Ensure that dishes are returned to the kitchen for cleaning and preparation for the next meal. 

8. Monitor the acceptance of menu items by children by frequenting the classrooms.

9. Solicit menu ideas to ensure menu reflects local culture in addition to offering new foods.

10. Collaborate with program staff on food-related experiences and nutrition training for children and families.

11. Prepare food for meetings, planning sessions and special events as requested by supervisor or Executive Director.

12. Exchange routine information about menu planning, food preparation, USDA paper work, orders and special diets with staff, vendors, dietitian and supervisor.

Health and Sanitation

13. Comply with all local, state and federal standards regarding hygiene and sanitation.

14. Understand regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.

15. Perform daily cleaning and up keep of equipment, workspace and utensils.

16. Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.

17. Notify supervisor of safety and health issues/concerns, ensure kitchen remains safe and hazard free and follow through on maintenance, repair and replacement procedures.

Record Keeping and Recording

18. Reconcile weekly inventory of food and supplies.

19. Receive and account for food deliveries, reconcile invoices with billing statements; verify price is consistent with bid price.

20. Submit food invoices in an organized and timely fashion

21. Maintain an up-to-date menu record book

22. Complete an inventory of food, both perishable and non-perishable, and equipment at year’s end

Additional Expectations

23. Attends training/workshops/meetings as requested by supervisor

Head Start Employee Expectations

1. § Uphold the shared values of the center
2. § Cooperate with co-workers, provide assistance, information or other support as it is needed to ensure quality service to children and families and to build and maintain positive staff relationships 
3. § Actively participate in Head Start community, including staff meetings, mandated trainings, committee meetings, and other program-wide functions as needed, including some evening activities. 
4. § Recognize that your job description is service area specific and that a successful employee upholds the overall employment standards outlined in the Personnel Policies and Procedures Manual and specifically, but not limited to: confidentiality, child abuse reporting, attendance and dependability, appropriate dress, customer service and support to all families, prudent use of program resources, and promoting and maintaining safe work environment. 
5. § Demonstrate integrity and responsibility by always doing one’s personal best, being honest and ethical, following through on commitments 
6. § Maintain a commitment to professionalism, continue own professional development and manage performance by taking responsibility for one’s own performance, setting goals, eliciting feedback, tracking progress and addressing performance issues promptly. Attend local, state and regional initiatives to represent the center and to develop professionally 
7. § Exhibit flexibility by showing an openness to different and new ways of doing things, and changing strategy when an initial strategy is unsuccessful 
8. § Show initiative by identifying what needs to be done and doing it before being asked or before the situation requires it 
9. § Familiarize self with Head Start Performance Standards and any State regulations pertaining to Head Start 
10. § Stay up to date on changing community needs, services, and agency resources to support families in attaining self-sufficiency and assuring program resources are up to date and relevant. 

Qualifications

• High School Graduate or equivalent preferred
• Large-scale food service experience
• Ability to maintain accurate records, demonstrate excellent math-writing skills
• Dependable, reliable and flexible
• Must pass a physical as it pertains to the necessary physical demands of the job.
• Ability to relate well with children and adults.
• Ability to work independently and supervise volunteers.
• Knowledge of quantity food preparation, equipment, and food purchasing.
• Reliable transportation.
• Pass physical examination, background check, and fingerprinting screen
• Able to tolerate frequent repetitive motion with hands in food preparation activities.
• Able to tolerate continuous standing and walking in kitchen areas during shift.
• Able to tolerate regular bending, kneeling and lifting (average 20 times per day) of bulk foods, food bins and hot food caddies: bulk food items are lifted from the floor and weigh 10-50 lbs. each, food bins weigh 30 - 50 lbs., are lifted from floor and work tables and loaded into vehicles.
• Able to tolerate regular crouching to retrieve items from lower shelves . Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8' high
• Able to lift and carry loaded food trays up and down stairs for delivery to classroom