Early Head Start/Head Start Cook II, Springerville

About the Role

Prepares nutritious meals and snacks for Head Start children and maintains complete and accurate records of the food service program.

Responsibilities

• Plans menus with parents and center staff to meet nutritional requirements of children.
• Orders or purchases food for the menus within budgetary limitations.
• Prepares meals and snacks from the approved menu.
• Serves the food in a family style setting and eats with the children.
• Practices safety and sanitation in preparation and storage of food.
• Cleans and maintains the food preparation and storage areas and equipment.
• Participates in classroom cooking experiences.
• Prepares all necessary records and reports.
• Participates in general and center staff meetings and in parent activities.
• Recruits parents to participate in menu planning and to act as substitute cooks.
• Participates in training programs and workshops.
• Posts weekly menus, list of vendors, and weekly work schedules for Cook and Lunch Aide.
• Observes required health and safety rules.
• Supervises a Lunch Aide.
• Performs related duties, as assigned.

Requirements

• Experience and training equivalent to graduation from high school and one year of nutrition and food preparation experience.
• Experience planning and preparing nutritious meals for Head Start children, ensuring that one-third of the daily nutritional needs are met.
• Responsible for purchasing and storing food, maintaining sanitary standards, and record keeping.
• Participates in all staff and center meetings and training.
• Works under general supervision of the Center Director after requirements have been learned.

Skills

• Knowledge of food preparation, safe storage, and sanitation.
• Genuine care and respect for children and their needs.
• Physical condition adequate to meet the physical and emotional demands of assigned duties.
• Ability to maintain effective working relationships with people of varied social, cultural, and educational backgrounds.
• Must be bondable.

Certificates and Licenses

• Current, valid Arizona Driver's License.
• Department of Public Safety Fingerprint Clearance Card.
• Food Managers or Food Manager certification as required by the County Health Department.

Physical Demands and Work Environment

The physical demands and work environment characteristics described here are representative of those that must be met, or are encountered, by an employee to successfully perform the essential functions of this job.

• Occasionally exposed to outside weather conditions.
• The noise level in the work environment is usually moderate.

Pay

$16.92 per hour, 40 hours per week, 46 weeks per year.

Benefits

• Agency paid health, dental, and vision insurance.
• Arizona State Retirement (ASRS).
• Paid sick leave and holiday pay.