Cook/Custodian

Cook/Custodian

The Head Start Cook/Custodian is responsible for preparing and serving breakfast, lunch, and a snack for the Head Start center. Meals are served daily and will meet all requirements and nutritional guidelines. Meals will be in adequate amounts and will be served only for children, staff, and guests at the Head Start center. The Cook/Custodian is responsible for the cleanliness of the kitchen, all areas used for food preparation, and overall cleanliness of the Head Start center.

Duties and responsibilities include:

• Preparing and serving nourishing and attractive meals each day meeting all nutritional standards.
• Assisting in the development of recipes and menus and following these in the preparation of all meals.
• Maintaining a sanitary environment, including the cleanliness of the kitchen supply rooms, kitchen equipment, and utensils.
• Providing and maintaining a clean, sanitary, and healthful environment for the Head Start center and classrooms.
• Implementing USDA, state, and local health regulations.
• Assisting the center staff in planning and implementing methods for integrating the educational and nutritional components of the Head Start program.
• Performing weekly inventory of all perishables and monthly inventory of non-perishables and cleaning supplies. Placing orders from appropriate vendors, keeping within budget.
• Maintaining necessary documentation concerning all purchases and submitting all required reports.
• Being aware of children with special needs, including any food allergies, and individualizing menus, when needed.
• Responsible for storage of cleaning supplies and materials.
• Assisting with removal of trash and other debris from the center daily.
• Responsible for cleaning restrooms, classrooms, and kitchens.
• Working cooperatively with all other center staff to assist with maintaining a clean, healthy environment.
• Understanding responsibility of being a mandated reporter for Child Abuse and Neglect. Reading and understanding Child Abuse and Neglect Policy. Failure to follow reporting procedures, including incidents involving other staff members, may result in termination.
• Performing additional duties as assigned by supervisors.

Knowledge, skills, and abilities include:

• High school diploma or equivalent preferred.
• Ability to prepare a variety of attractive, well-balanced, nutritious meals in large quantity, within menu requirements.
• Knowledge of basic nutrition standards and applicable health regulations.
• Ability to keep food and other inventory records.
• Ability to follow written and oral directions.
• Attending all required training as directed by component specialists and area supervisor.
• Maintaining conduct that promotes a positive image to staff, parents, agency, and community.
• Obtaining initial medical exam and TB assessment within 30 days of employment. Completing a medical exam and TB assessment every five years following initial employment.
• Passing background screen, child abuse/neglect screen, drug screen, and being subject to random drug testing.
• Possessing personal qualifications: emotional maturity, willingness to cooperate with the standards of the program, respect for children and adults, flexibility, patience, good personal hygiene, and physical and mental health which does not interfere with responsibilities.
• Having good verbal communication skills and visual ability to observe children.
• Ability to fulfill responsibilities under pressure, including during emergencies.

Working conditions include:

• Risk of exposure to blood, body fluids, or tissues.
• Risk involved with travel on main highways, side streets, and rural roads during the transportation of children.
• Risk of exposure to communicable diseases.
• Ability to lift 55 pounds, many times a day, climb into the school bus, bend, kneel, and squat frequently.
• Job requires standing for long periods of time, as well as stooping, squatting, running; and sitting in child sized chairs and/or on the floor.