Head Start Cook/Janitor

The Head Start Cook/Janitor is a program-specific position. This is a full-time direct service position within the Chugachmiut Division of Administration. Under the supervision of the Site Supervisor/Center Supervisor, with guidance from the Program/Professional Development Coordinator, the Cook/Janitor is responsible for the center’s meal service, classroom nutritional activities, and janitorial services to ensure the center complies with Head Start Program Performance Standards, Child and Adult Care Food Program (CACFP) and environmental health and safety standards, and other applicable federal and state regulations

• Responsible for overseeing all aspects of Head Start nutrition and food service program at site including menu planning, food ordering, food procurement and storage, food preparation, mealtimes, nutrition activities with children, and kitchen sanitation.
• Plans and prepares foods in accordance with the Chugachmiut Head Start and State of Alaska CACFP Food Service Policy, menus, and recipes following CACFP meal patterns in a safe, timely, and sanitary manner.
• Orders food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.
• Plans meals and shopping lists far enough ahead to minimize the need for food substitutions. When substitutions are necessary, with prior approval, purchases, and serves food of equivalent nutritional value. With guidance from the Program/Professional Development Coordinator, modifies menus for children's field trips, and notes all modifications and substitutes on posted menus and for CACFP records.
• Prepare meals and snacks in such a way that a minimum of nutrients are lost from foods, that foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
• Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments, and maintains an orderly, sanitary, and safe kitchen.
• With the guidance of the Program and PD Coordinator, modifies menus and recipes and prepares foods to meet the developmental, medical, and feeding needs of all children including children with disabilities or food allergies.
• Delivers foods from the kitchen to the classrooms ready to be served and suitable for the children's age and development.
• Promote learning by modeling and demonstrating appropriate behaviors including, but not limited to: social interaction, table manners, classroom conduct, etc.
• Assists children with personal needs including, but not limited to: assistance in eating, using the restroom, personal hygiene, instructional support, and first aid.
• Maintain detailed records of daily meal counts, menus and meal records in accordance with requirements of the CACFP
• Maintains cost control and inventory systems based on CAFCP procedures including records of food production, service, and attendance.
• Assures the proper care and maintenance of all food service equipment, identifies equipment needs for food preparation and service, and assists in purchasing as needed.
• In collaboration with the Teacher, leads food/nutrition activities for the children in the classroom,
• Participates in all emergency drills and environmental safety activities.
• Follows and completes the center's daily, weekly, and monthly cleaning schedule. These duties include:
  • Collects and bags all garbage from the center, placing the tied bags in a closed dumpster,
  • Disinfects and cleans garbage and trashcans, and changes bags daily,
  • Washes and sanitizes bathroom fixtures daily with germicidal solution,
  • Using the germicidal solution, wet mops all washable floors daily including kitchen, bathroom, office, and classroom.
  • Washes bathroom, kitchen, classroom, and other windows (inside and outside) and walls using germicidal solution as scheduled or needed.
  • Vacuum all carpets daily.
  • Sweeps and clears entrance spaces, daily.
  • Dust, wash, and sanitize other surfaces as specified in the schedule.
  • Performs other cleaning duties as specified in the schedule.
• Refills paper towels, tissue, toilet paper, and hand soap in all dispensers.
• Changes light bulbs, as needed.
• Report the following to the Operations Manager or designated staff person:
  • Presence of animals, vermin, or insects
  • Need for cleaning supplies or equipment repair in advance
  • Water leaks, and other maintenance needs
  • All other health and safety hazards noticed
• Participates in emergency drills and environmental safety activities, as requested.
• Attends and participates in center pre-service and in-service training.
• Other duties as assigned.

• Eighteen years of age or older.

• High School Diploma or GED.

• CPR and First Aid Certification and Food Worker Card required. If the applicant does not possess these at the time of hire, they must obtain these certifications within one week of hire at the employer's expense.

• Must obtain Certified Food Protection Manager certification within 1 year of hire at employer’s expense.

• Coursework and training in foods and nutrition is preferred.