Lead Cook

Position Purpose

Responsible for the day-to-day operation of the CFRC food service operation; includes supervision, maintenance of records, purchasing, and distribution of meals and snacks. Serves as a role model for nutritious meal preparation; works with teaching team, parents and children; participates in training programs as designated by supervisor.

Essential Job Functions

• Prepare food daily.
  • Use planned rotation menus; follow approved and credited recipes for menu items and for cook's choice (up to twice monthly).
  • Prepare nutritious and appealing meals and snacks that meet the developmental and individual needs/interests of children 0-5, following CACFP guidelines.
  • Collaborates with parents, site teams, and Health Component Staff to ensure that individual child nutrition needs are documented, monitored, and updated regularly.
• Purchase food weekly or twice weekly using prepared shopping lists and agency procurement process.
• Complete weekly inventory, ordering and receiving of food, checking for accuracy and quality.
• Document all food temperatures and refrigerator/freezer temperatures daily according to procedure.
• Submit meal counts, working menus, and refrigerator/freezer temperature sheets to the Health Component Staff on the last working day of month.
• Post menus by first day of each month and provide to parents one month in advance.
• Ensure that all allergy/special diet paperwork and documentation is completed.
• Ensure posting of allergies before child’s first eating experience.
• Collect Menu Planning forms after parent completion and turn them in throughout the year.
• Complete paperwork accurately and on time.

Supervision

• Directly supervise Cook Assistants.
• Assign daily/weekly Cook Assistant meal preparation and clean-up duties.
• Make recommendations for work improvements, training, and employee goals.
• Complete Cook Assistant performance appraisals, goal setting, and on-going follow-up.
• Meet with Kitchen Staff team for daily debriefs, weekly and on-going as needed for planning and preparation of a high quality meal program.

Sanitation and Safety

• Maintain sanitation based on state and program guidelines.
• Maintain a safe environment in the kitchen and food storage areas at all times.
• Label cupboards and drawers.
• Wash all dishes, utensils, and cookware following established procedures.
• Display required posters and documentation in appropriate areas.
• Follow hand washing, first aid and other health and safety routines.
• Follow all state and program guidelines while using kitchen utensils and equipment, including guidance of what to wear and safety when cooking with electric and gas equipment.

Teamwork

• Present mini nutrition lesson at parent meetings or present cooking classes.
• Available to meet with nutritionist and/or supervisor monthly and as needed.
• Encourage parent involvement in the kitchen, and familiarize parents with sanitation practices.
• Meet with teaching team weekly and center team monthly.
• Work with teaching team to provide children with opportunities to participate in food preparation and projects.
• When possible, eat with children.
• Do, or delegate, Nutrition Education with children.
• When possible, visit with children in the classroom, building positive relationships.

Individual and Team Expectations

• Attend staff meetings, center meetings, and/or other workshops/meetings as notified.
• Maintain a positive attitude regarding ORCCA and all its programs along with the Head Start program and philosophy.
• Model behaviors that demonstrate an understanding, acceptance and welcoming of diversity.
• Maintain respect and positive communication regarding all children, families and staff.
• Maintain confidentiality of client and staff information.
• Maintain open, two-way communication with staff.
• Accept suggestions and guidance from supervisor and other management staff.
• Seek feedback on job performance and evaluate suggestions and guidance to incorporate in performance.
• Commit to further training. Develop an individual training plan using program tools, as appropriate.
• Communicate with supervisor regarding any needed changes or concerns with work schedule.
• Adhere to agency procedures as a mandated child abuse reporter.

Qualifications and Education Requirements

• High School Diploma or equivalent required.
• Two years paid experience and/or training directly related to the Position Description preferred.
• Ability to communicate and work with children and families.
• Demonstrated ability to work independently and take initiative as well as ability to work with a team.
• Willingness to follow program food philosophy.
• Current ServSafe® Food Safety Certification at time of hire.

Other Requirements

• Must be enrolled in the Oregon Department of Education-Child Care Division Central Background Registry at time of hire and update it as required.
• Pediatric First Aid/CPR Certification within 30 days of hire and update it as required.
• Oregon Food Handler’s card or ServSafe® Food Safety Certification within 30 days of hire and update it as required.
• Health Appraisal within 30 days of hire and update it as required.

Work Environment

• Geographic Area: Coos, Curry, Coastal Douglas Counties; Primary Worksite:
• May lift items up to 51 pounds with or without reasonable accommodations.
• Access to indoor office, in a climate-controlled environment; may not have access to sunlight. Regular activities outside in a non-climate controlled environment.
• Regular kneeling, bending, stooping and lifting.
• Regular walking and standing for prolonged periods of time.
• Occasional events outside of the office at irregular hours will be required.
• Attendance at off-site staff training events will be required.
• Driving to purchase food and supplies will be required if a function of the position.

Other

• A current Oregon Driver’s License is required.
• Proof of automobile liability insurance @ $100,000/300,000 liability limits and maintain such limits.
• Reliable transportation for getting to work.
• Must be free from illegal drugs, may be subject to suspicion testing.