Cook

About the role

The Cook is responsible for the planning, preparation, recording and service of nutritious, attractive meals, as applicable, for infants, toddlers, and preschoolers enrolled in the program.

Responsibilities

• Learn objectives and philosophy and become familiar with Head Start and USDA/CACFP standards and guidelines, relative to nutrition programs and components.
• Aid in reviewing and revising quarterly menu cycles as requested.
• Prepare lunch, breakfast and supplement as required.
• Food Purchasing:
  • Plan on needed paper products and bulk food monthly. Order or purchase monthly.
  • Plan on needed produce and purchase weekly (i.e. be conscious of seasonal purchases quality, and price).
  • Submit Food Purchase Forms and receipts weekly.
  • Prepare amount of food which meet appropriate USDA/CACFP guidelines.
  • Maintain accurate records of all food served and submit all documentation to center supervisor by Monday.
  • Plan and prepare appropriate meals for infants, and/or toddlers and preschoolers as applicable.
  • Plan and prepare appropriate meals for classrooms or staggered meals for multiple classrooms as applicable.
  • Maintain kitchen cleanliness, neatness, sanitary practices at all times, check off tasks as completed on the Food Service Cleaning Schedule and submit form monthly.
  • Maintain kitchen cleanliness, neatness, sanitary practices at all times, check off tasks as completed on the Food Service Cleaning Schedule and submit form monthly.
  • Ensure proper dishwashing and sanitizing including preparation of items for dishwasher, i.e. pots, pans and other items used in meal service.
  • Plan classroom nutrition activities weekly with Teacher, prepare foods which enhance the Teacher's role in nutrition education, which broaden children's food experiences and reflect ethnic and cultural composition of populations served.
  • Present food in a creative, appealing way, i.e. texture, color, size, etc. Serve foods family style with child-sized portions. Eat with children, when possible.
  • Work with Health/Nutrition Manager, appropriate staff and parents to ensure that special dietary needs of individual children are met. Ensure that any applicable Nutrition Accommodation Plan, with attached doctor's note is in the Cook's Red Notebook in the kitchen.
  • Assist, if applicable, the Center Supervisor in providing Cook Assistant with ongoing training and technical assistance.
  • Post Production Report monthly in kitchen. Submit completed Production Report including all changes to the menu to the administration office monthly.
  • Inventorize food, paper products and bulk items monthly. Submit to the administration office monthly.
  • Inventorize food, paper products and bulk items monthly. Submit to the administration office monthly.
  • Inventorize and sign for all food deliveries and store in appropriate storage area upon delivery; turn in receipts to the administration office weekly.
  • Properly label and date all stored foods, both dry storage and refrigerated/frozen. Ensures first in/first out at all times.
  • Provide immediate feedback to the Center Supervisor, Nutrition Manager and/or CACFP Specialist concerning delivery errors or when encountering any problems with menus, recipes, locating ingredients while shopping, etc.
  • Record refrigerator and freezer temperatures at the beginning and closing of each work day and file on site. Report any concerns to the Center Supervisor.
  • Attend parent meetings when requested by staff or parents to help explain nutrition program. Encourage parent involvement in all areas of job in order to train parents in nutrition and make them feel comfortable in the center.
  • Support the center team with daily operations as available or appropriate.

Qualifications

• Prior experience in the field of nutrition and commercial meal preparation required.
• Must be reliable.
• Must have an interest in nutrition.
• Ability to plan, prepare and serve appealing and tasty meals.
• Record keeping requires basic math skill abilities.
• Possess a valid Maine driver's license with a good driving record and must have an adequately insured vehicle, if conducting Agency business.

Education

• Minimum of 18 years old and possess a minimum of a High School Diploma/GED/HiSet Diploma.
• Training in the field of nutrition is preferred.
• ServSafe certification a plus.