Cook Aide Substitute

Cook Aide Substitute (Head Start)

Under the guidance of the Health/Nutrition Coordinator, the Cook Aide Sub will be responsible for serving food to the children that is culturally and developmentally appropriate, meets the nutritional needs of and accommodate the feeding requirements of each child, including children with special dietary needs and children with disabilities. Family style meals are encouraged as described in HSPPS 1302.31(e)(2). (HSPPS 1302.44(a)).

Responsibilities include:

• Receive catered food daily, maintain its freshness until serving time, and serve meals for breakfast, lunch, and snack.
• Assist in the classroom with nutrition and meal times when appropriate.
• Prepare refreshments for center-related activities, ensuring that all food meets the Head Start Standards – high in nutrients and low in salt, sugar, and fat (HSPPS 1302.44(a)(1)).
• Cook aids must receive all items for the monthly nutritional activity and distribute to all classrooms with instructions.
• Cook aids must ensure all special menus posted in the kitchen and classroom are concealed with a fruit picture in front of it.
• Ensure the appropriate foods, listed in the cycle menu, are delivered and report any issues immediately to the Nutrition Facilitator (HSPPS 1302.44 (2) (i - iii)).
• Ensure that tableware supplies delivered from catering are all accounted for and being delivered on the scheduled delivery date.
• Ensure the appropriate foods, listed in the cycle menu for children with special menus, including children with disabilities.
• All mandated posters and flyers need to be posted and updated yearly in the kitchen.
• Cook aids must sign, verify and keep delivery slip until collected by the Nutrition Facilitator.
• Cook aids must ensure that the temperature for the refrigerated and freezer is at the correct temperature.
• Cook aids must monitor supplies pile stock and distribute to classrooms when needed.
• Prepare plates at an earlier time for those specified children that depart for outside therapy services.
• Appropriately store hot and cold foods, maintaining accurate records of temperatures when the food is received and when it is going to be served (HSPPS 1302.44).
• Ensure the cycles are correctly marked and updated in classrooms and kitchen the first day of each week.
• Review USDA binders from each center on a month basis, to ensure proper and accurate documentation of meals for each enrolled child.
• Demonstrate appropriate food service methods (HSPPS 1302.47(6)):
  1. Gloves are worn during food handling
  2. Hair nets are worn at all times
  3. Use appropriate utensils
• Demonstrate appropriate cleaning and sanitation practices (HSPPS 1302.47(6)):
  1. Properly store and dispose of left-over foods
  2. Keep kitchen clean and sterilized
  3. Wash, rinse and sterilize dishes, bins and utensils after each use
  4. Prepare and maintain cleaning solutions
• Every Friday of each week, check the meals account in the classes and inform the Health/Nutrition Services Coordinator and Nutrition Facilitator about the deficiencies.
• Administration has the authority to assign additional duties as seen fit for the benefit of the organization. (HSPPS 1302.91)
• Training in USDA procedures for Child Care Food Program and Nutrition Training.
• Flexibility to travel between centers when needed.

Requirements:

• Enroll and pass the Serving Safe Food in Child Care Centers coursework
• Able to stand for extended periods of time
• Able to lift 40 pounds

Salary: See the most recent salary schedule.

FLSA Status: Non-Exempt