HEAD START - RXII - Substitute Cook, Seasonal

Cook

The Cook is responsible to assist with the preparation of nutritious pre-approved meals and snacks to children in a family-style meal setting. The Cook, under the guidance of the Lead Cook and supervision of the Center Manager, provides children with opportunities to gain experience in the nutrition area. The Cook complies with safety and sanitation policies and procedures. Under the direction of the Center Manager, the Cook may be responsible for certain Lead Cook responsibilities in their absence. Helps recruit potential parents by providing information to them about the various program services and benefits offered to enrolled children and families.

Essential Functions and Responsibilities

Planning and Preparation - Non Vended

1. Assists in preparation of pre-approved meals and snacks for meal service.
2. Follows pre-approved menus and uses standardized recipes while cooking.
3. Substitutions of menu items will be made only if absolutely necessary. The substitution will be of equal value to the original menu item. The date, reason for substitution, and the actual substitution will be documented on a substitution form.
4. Adapts menu to meet dietary requirements of children with special needs under guidance of the Food Services Specialist, and/or Center Manager.
5. Monitors plate waste and reports results to the Food Services Specialist.
6. Assists with purchases, according to necessary amounts and within recommended budgetary guidelines as directed by Food Services Specialist or Center Manager.
7. Returns damaged goods to distributor.
8. Makes appropriate substitutions for infant and toddlers when food selection is not age appropriate.
9. May assist classroom staff when needed with serving children during mealtimes.

Planning and Preparation - Vended

1. Prepares pre-approved breakfast and snacks for meal service.
2. Follows pre-approved menus and uses pre-approved food items.
3. Substitutions of menu items will be made only if absolutely necessary. The substitution will be of equal value to the original menu item. The date, reason for substitution, and the actual substitution will be documented on the production record.
4. Adapts menu to meet dietary requirements of children with special needs under guidance of the Food Services Specialist and Center Manager.
5. Monitors plate waste and reports results to the Food Services Specialist and Center Manager.
6. May assist with purchases and orders, according to necessary amounts and within recommended budgetary guidelines as directed by the Center Manager or Food Services Specialist.
7. Returns damaged goods to distributor.
8. Communicates with vendors frequently to report meal counts and express any concerns or needs.
9. Communicates with vendor to insure appropriate substitutions for infant and toddlers when food selection is not age appropriate.
10. May assist classroom staff when needed with serving children during mealtimes.
11. Assists in making appropriate substitutions for infant and toddlers when food selection is not age appropriate.

Recordkeeping, Same for both non-vended and vended

1. Records number of meals and snacks served daily and completes a production record for each meal daily.
2. Records food temperatures for each food item daily.
3. Records refrigerator and freezer temperatures daily.
4. Maintains an inventory of all equipment and material.
5. If necessary, completes fiscal paperwork on a timely basis.
6. May assist in preparing monthly food service report.

Safety and Sanitation

1. Maintains high standards of sanitation in preparation, service of food, and storage.
2. Prepares all meals and snacks according to the State Health Department sanitation standards, including proper time and temperature, exposure of foods, personal hygiene, cleaning procedures, and schedule.
3. Utilizes correct operating, cleaning, sanitizing and safety procedures of all kitchen equipment.
4. Follows agency and regulatory information, ensuring all necessary postings are conspicuously placed for public view.
5. Uses and stores food on a first in/first out basis and stores in such a manner as to meet proper sanitation standards.
6. Notifies appropriate person of malfunctioning or broken equipment and supplies.
7. Discusses safety concerns with Food Services Specialist and Center Manager in a timely fashion.
8. Have or obtain within 90 days of hire a First Aid and CPR Certification as well as maintain the certification during employment.

Minimum Requirements

1. Must be at least 16 years of age; candidates are strongly encouraged to obtain their high school diploma or GED.
2. Ability to read and complete necessary paperwork in English.
3. Excellent communication skills, verbal and written.

Tri-Valley is a non-profit community action agency. We believe in the value of all human beings. It is that belief that drives our efforts to identify needs, seek resources and provide opportunities for people to thrive.

Our work is committed to strengthening our communities so that its citizens have better places to live, work, worship and enjoy.

The mission of Tri-Valley Opportunity Council, Inc. is to provide opportunities to improve the quality of life for people and communities.

If you are an applicant with a disability and need a reasonable accommodation for any part of the employment process, please contact Human Resources at View phone number on click.appcast.io or View email address on click.appcast.io.

Application Deadline: Until Filled

Employee Type: Seasonal Substitute

Hours per Week: As Needed

Shift Schedule: As Needed

Service Area Coverage: Blue Earth, MN

Benefits: ESST

If any questions about the position, please contact: Randi Rieffer, View email address on click.appcast.io