Foodservice Cook

Cook II

Incumbent provides the food service operation of the assigned Early Head Start or Head Start Center, including: planning, coordinating, directing and evaluating.

Keeps all required records to include: Invoices, Production Worksheets and Lunch Counts, which are to be maintained by all food service personnel.

Submits all required records on a weekly basis.

Records monthly inventory of all food, supplies and equipment.

Prepares food for the appropriate number of children and staff in accordance with guidelines established in the Standardized Recipes and USDA Regulations.

Stays familiar with portion sizing and substituting food items in compliance with diet restrictions.

Develops and tests recipes and products to avoid waste.

Provides written input into menu planning.

Supervises preparation/serving of food and cleaning of kitchen equipment.

Carries out safety, sanitation and hygiene requirements.

Receives and verifies all incoming food and non-food items.

Attends all in-service training and workshops, as necessary to demonstrate and maintain proficiency in food services.

Pursues job related continuing education to qualify for merit promotions and increases.

Reports supplies needed.

Reports defective equipment and repair needs.

Cleans dining facility after each meal prepared.

Solicits in-kind contributions.

Interacts pleasantly with children, as they are involved in activities related to meal serving.

Performs other duties as assigned.

Additional Responsibilities for Cook II: Services 100 or more children.

Level 1: Equivalent to a high school diploma or GED

Enrichment Services Program, Inc.