Cook

About the role

The Cook plays a critical role within a large system of services provided to children and families. A strong food service program is important to supporting the goals of the Head Start/Early Head Start program. You will be responsible for ordering, preparing, serving and documentation of meals and snacks served to children, including following menus and all phases of kitchen operations including inventory control.

Responsibilities

• Prepare and serve food and assist in any food related activities as directed and menus as approved by a registered dietitian/nutritionist.
  • These duties may include the preparation of food to meet the needs of children with special needs or disabilities.
• Make accommodations for special dietary needs.
• Maintain accurate records, both on paper and in designated online systems.
• Maintain confidentiality regarding children and families.
• Oversee maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
• Oversee the processing and storage of food and food related items as they are delivered.
• Safely operate, clean, and maintain utensils and equipment used in an institutional kitchen.
• Adhere to and ensure sanitation requirements are met when storing, handling and preparing food.
• Oversee full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
• Implement 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.
• Ensure that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
• Prepare and serve all meals as planned, paying attention to food presentation and freshness.
• Distribute and post weekly menu.
• Deliver food to classrooms and other Centers, where applicable.
• Protect the safety of children by implementing active supervision techniques to ensure no child is left alone or unsupervised at any time.

Requirements

• High school diploma, plus at least 3 years of relevant experience.
• Demonstrated commitment to service to children.
• Proven relevant knowledge of basic food preparation and kitchen operations, including food safety requirements.
• Proven relevant knowledge of basic food preparation and kitchen operations, including food safety requirements.
• Proven commitment to teamwork and customer service orientation.
• Professional proficiency in spoken and written English.
• Proven teamwork orientation and organizational skills.
• Demonstrated knowledge of the basics of working with preschool children and infants/toddlers.
• Proven ability to follow directions and take initiative.
• Demonstrated ability to keep all information on families strictly confidential.

Preferred Qualifications

• Previous experience having met Health Department Regulations, USDA and Head Start Standards is preferred.
• Previous experience working with CACFP is preferred.
• Certification in ServSafe is preferred.
• Bilingual is preferred (English/Spanish or English and other languages present in the local area).