Cook

Job Description

Job Description

FORT VALLEY STATE UNIVERSITY (FVSU), a state and land-grant institution of the University System of Georgia, invites applications for the position of Head Start Cook.

Fort Valley State University, the only 1890 land-grant university in Georgia, is a comprehensive institution that provides an education to over 2,800 students including graduate students. The university is located in the town of Fort Valley in Peach County, the original site of the state's peach industry. Its 1,365-acre (5.52 km2) campus is Georgia's second-largest public university in area.

Fort Valley State University is an equal opportunity employer. The University does not discriminate in employment on the basis of race, color, religion, sex, pregnancy, national origin, age, disability, genetic information, protected veteran status, sexual orientation, gender identity, or any other status protected by applicable federal, state, or University System of Georgia policy.

JOB SUMMARY

Responsible for ensuring that all meals provided through the Head Start program are prepared, stored, served, and cleaned up in accordance with Head Start Performance Standards, food safety guidelines, and applicable health and sanitation regulations.

DUTIES AND RESPONSIBILITIES

• Direct the preparation of the required number of meals per day that meet Head Start and USDA nutrition requirements.
• Follow standardized menus, recipes, and utilize portion control measuring of meal components.
• Ensure that meals are prepared on schedule.
• Use appropriate guidelines for estimating amounts to be prepared, utilizing leftovers for subsequent child meals wherever possible and ensuring the extra food or leftovers are distributed or disposed of per policies.
• Perform weekly food inventory and complete routine cleaning and maintenance of kitchen equipment.
• Maintain sanitation and safety standards in the kitchen area.
• Maintain proper hygiene and dress requirements for food service
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g., in refrigerators)
• Maintain copies of weekly and monthly BLS sheets

MINIMUM QUALIFICATIONS

• Serve Safe Certified, meal prepping and cooking in quantities.
• Previous experience in a large-scale food production operation.
• Current CPR and First Aid certifications are desired.
• Maintain an annual physical and Tuberculosis vaccination.
• Good communication skills, flexibility and teamwork are required.
• Must successfully pass a drug screening and background check.
• Must have a valid Georgia driver's license.

PHYSICIAL DEMANDS/WORK ENVIRONMENT

Must have own reliable transportation to travel to and from assigned worksite.

• Must be punctual and able to work Monday-Friday from 6:30 a.m. to 2:30 p.m.
• Ability to work independently.
• Continuous standing and walking for most of an 8-hour workday.
• Frequent daily bending and lifting of up to 50 lbs., items are lifted from floor and worktables/counters.
• Regular crouching occurs to retrieve items from lower shelves.
• Regular reaching occurs to retrieve utensils and food items from storage shelves

USG Core Values Statement

The University System of Georgia is comprised of our 26 institutions of higher education and learning, as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at

Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at .