HEAD START - RXII - Lead Cook, Seasonal

Overview The Lead Cook collaborates with food service personnel and classroom staff to prepare meals and provide services in compliance with HeadStart Performance Standards and guidance from the USDA Food and Nutrition services. The position ensures adequate food quantities, correct serving sizes, and utensils are available during meal times and snacks. The Lead Cook follows proper cleaning, sanitizing and food safety measures. As the fiscal steward of the food service department at the center, the Lead Cook develops and maintains systematic ordering procedures to manage the food budget. Records of invoices, food usage and waste, equipment and supply inventory will be maintained. This position submits monthly reports of food costs, meals served, food waste, production records and child nutrition labels to the Food Services Specialist. Helps recruit potential parents by providing information about program services and benefits offered to enrolled families. Responsibilities Planning and Preparation – Review pre‑approved menus for planning, ordering, delivery and leftover arrangements. Adjust menus for children with special dietary needs, disabilities, infants and toddlers. Implement food substitutions ensuring nutrition quality and adherence to USDA regulations and HeadStart Performance Standards. Record Keeping – Develop an ordering system that meets budgetary guidelines. Return damaged items to vendors for credit. Accurately record purchase orders and expenditures. Maintain daily records of meals served, plate‑waste portions, and inventory of food, utensils, supplies. Prepare weekly and monthly reports of plate waste, food usage, and a monthly Food Service Report for reimbursement. Safety and Sanitation – Maintain high sanitation standards during preparation, service, and storage of food. Prepare meals according to State Health Department sanitation standards, including correct time, temperature, and exposure. Use proper operating, cleaning, sanitizing and safety procedures for all equipment. Post agency and regulatory information in the kitchen area. Other Duties – Maintain a First Aid and CPR certification upon hire and keep it current throughout employment. #J-18808-Ljbffr Tri-Valley Opportunity Council, Inc