Cook

Job Description

Job Description

Position Summary:

The Cook is responsible for the planning, preparation, recording and service of nutritious, attractive meals, as applicable, for infants, toddlers, and preschoolers enrolled in the program. Plan and prepare appropriate staggered meals.

Essential Duties and Responsibilities :

1. Learn objectives and philosophy and become familiar with Head Start and USDA/CACFP standards and guidelines, relative to nutrition programs and components.
2. Assist in reviewing and revise quarterly menu cycles as requested.
3. Prepare lunch, breakfast and supplement as required.
4. Food Purchasing:

1. Plan on needed paper products and bulk food monthly. Order or purchase monthly.
2. Plan on needed produce and purchase weekly (i.e. be conscious of seasonal purchases quality, and price).
3. Submit Food Purchase Forms and receipts weekly.

1. Prepare amount of food which meet appropriate USDA/CACFP guidelines. Maintain accurate records of all food served and submit all documentation to center supervisor by Monday.
2. Plan and prepare appropriate meals for infants, and/or toddlers and preschoolers as applicable. Plan and prepare appropriate meals for classrooms or staggered meals for multiple classrooms as applicable.
3. Maintain kitchen cleanliness, neatness, sanitary practices at all times, check off tasks as completed on the Food Service Cleaning Schedule and submit form monthly. Keep food storage area neat, clean and organized.
4. Ensure proper dishwashing and sanitizing including preparation of items for dishwasher, i.e. pots, pans and other items used in meal service.
5. Plan classroom nutrition activities weekly with Teacher, prepare foods which enhance the Teacher?s role in nutrition education, which broaden children?s food experiences and reflect ethnic and cultural composition of populations served.
6. Present food in a creative, appealing way, i.e. texture, color, size, etc. Serve foods family style with child-sized portions. Eat with children, when possible.
7. Work with Health/Nutrition Manager, appropriate staff and parents to ensure that special dietary needs of individual children are met. Ensure that any applicable Nutrition Accommodation Plan, with attached doctor?s note is in the Cook?s Red Notebook in the kitchen.
8. Assist, if applicable, the Center Supervisor in providing Cook Assistant with ongoing training and technical assistance.
9. Post Production Report monthly in kitchen. Submit completed Production Report including all changes to the menu to the administration office monthly.
10. Inventory food, paper products and bulk items monthly. Submit to the administration office monthly. Inventory kitchen equipment and related kitchen supplies annually or as requested. Inventory and sign for all food deliveries and store in appropriate storage area upon delivery; turn in receipts to the administration office weekly.
11. Properly labels and dates all stored foods, both dry storage and refrigerated/frozen. Ensures first in/first out at all times.
12. Provide immediate feedback to the Center Supervisor, Nutrition Manager and/or CACFP Specialist concerning delivery errors or when encountering any problems with menus, recipes, locating ingredients while shopping, etc.
13. Record refrigerator and freezer temperatures at the beginning and closing of each work day and file on site. Report any concerns to the Center Supervisor.
14. Attend parent meetings when requested by staff or parents to help explain nutrition program. Encourage parent involvement in all areas of job in order to train parents in nutrition and make them feel comfortable in the center.
15. Support the center team with daily operations as available or appropriate.

Non-Essential Duties and Responsibilities:

1. Perform other job related tasks as appropriate, necessary or as assigned.

To maintain a commitment to professionalism:

1. Join the Maine Roads to Quality Registry, as applicable.
2. Attend meetings, staff pre and in service trainings, and other trainings, as required.
3. Provide leadership and maintain effective working relationships with staff, families, consultants and the general public.
4. Practice reliability and dependability and maintain a professional attitude in all aspects of employment, as outlined in the Agency?s Operation Plan and the Code of Conduct.
5. Maintain accurate organized paperwork as defined by policy and procedure.
6. Engage in ongoing staff development to improve personal and professional skills.

General Expectations:

1. Promote and commit to the philosophy and mission of SKCDC.
2. Adhere to attendance requirements.
3. Work in harmonious relationships with all employees, applicants, co-workers, management, clients, community partners and visitors.
4. Must be able to work in a fast-paced environment to be successful.
5. Maintain confidentiality and protect the Agency by keeping information concerning clients, employees and the Agency itself confidential.
6. Client-Centered Focus: Conduct that demonstrates commitment to providing excellent service to recipients of SKCDC services.
7. Personal and Professional Conduct: Actions characterize high ethical and moral standards and behavior towards others at work and that portray the organization in a positive and professional manner.
8. Teamwork: Conduct through which working relationships are effectively established and continuously improved.
9. Initiative/Creativity: Conduct demonstrating originality and imagination to identify new, efficient, useful methods or improvements to implement SKCDC philosophy.
10. Technology: Use technology effectively, as appropriate to the position.
11. Comply with human resource laws, policies, procedures, and practices.

Physical Requirements:

The physical requirements described here are representative of those that must be met by the Incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, must be able to perform moderate physical activity with regular kneeling, stooping, bending or standing and/or walking for more than four (4) hours per day. Requires handling of average weight objects up to 25 pounds or occasional lifting up to 50 lbs. and moving objects short distances (20 feet or less). Make continuous or repetitive arm - hand movements, such as slicing or chopping food. Work involves moderate exposure to unusual elements, such as extreme temperatures, fumes and smoke. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Frequent decisions to assure compliance with performance standards.

Work Environment:

The work environment characteristics described here are representative of those the incumbent encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The majority of work takes place in a fast-paced, high volume kitchen environment. Potential hazards exist from steam and heat sources, sharp objects, and mechanical devices. Approved hazardous materials exist within the work environment.

Qualifications Needed for Position:

Experience and Skill Requirements: The following experience and skills are considered essential:

1. Prior experience in the field of nutrition and commercial meal preparation required.
2. Must be reliable.
3. Must have an interest in nutrition.
4. Ability to plan, prepare and serve appealing and tasty meals.
5. Record keeping requires basic math skill abilities.
6. Must possess a valid Maine driver?s license with a good driving record and must have an adequately insured vehicle, if conducting Agency business.

Minimum Education Requirements: The following education requirements are considered essential:

1. Minimum of 18 years old and possess a minimum of a High School Diploma/GED/HiSet Diploma.
2. Training in the field of nutrition is preferred.
3. ServSafe certification a plus.