Lead Cook

POSITION: Lead Cook

REPORTS TO: HEALTH & NUTRITION MANAGER

PAY RANGE LEVEL: 5.0

PROGRAM FUNDS: GAA N/AWIC N/A HS 100% MHS N/A CWR N/A

TIME ALLOCATIONS: CORP. N/A FIELD SITES KITCHEN 100% WIC N/A CWR N/A

FLSA STATUS: NON-EXEMPT

SUPERVISORY RESPONSIBILITIES: DIRECTS THE WORK OF DIRECT SERVICE PERSONNEL

SCHEDULE: FULL-TIME

Revision date: 4/5/2021

GENERAL POSITION SUMMARY:

Under the direction and general supervision of the Health & Nutrition Manager, has primary responsibility for implementing food services, including purchasing, preparation and transportation of food, that meets safety sanitary standards in compliance with all laws, regulations, and program policies, procedures and practices, including Child Adult Care Food Program (CACFP). Ensures the kitchen areas are kept clean and sanitary according to Health Department ordinances; maintaining adequate food stocks, kitchen supplies and keep accurate records including Child and Adult Care food program records. Also responsible for supervision of other kitchen staff. Maintains positive working relationships with supervisors, coworkers and families. Attends any and all required trainings. Follows all Head Start Performance Standards, Agency and Program policies and procedures and other applicable Federal and State regulations to successfully accomplish Agency and Program goals and objectives. Adheres to Agency confidentiality policy with respect to information and records concerning children, families and staff. Maintains professional and ethical standardsin accordance with agency policy, code of conduct and legal requirements.

ESSENTIAL JOB RESPONSIBILITIES:

PERFORMANCE INDICATORS

Direct Services (100%)

• Implements weekly menus according to the Child and Adult Care Food Program (CACFP).

• Prepares meals and snacks for children that comply with state and federal nutrition standards in childcare centers.

• Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start and CACFP guidelines.
• Monitors kitchen supplies budget to ensure compliance with Fiscal and CACFP regulations.
• Understands and strictly adheres to health, safety, food handling and sanitation requirements before, during and after meal preparation.
• Monitors and maintains proper food temperatures before, during preparation and until consumed.
• Participates in menu planning committee and supports in development of menus.
• Prepares special diets according to individual child limitations and requirements.
• Ensures organization and safety of the environment, including sanitation and personal hygiene.
• Prepares and maintains accurate, timely, organized, legible, records, reports, worksheets and meal preparation and information documents.
• Coordinates planning, purchasing, and organization of food and kitchen supplies.
• Demonstrate effective parent partnerships by sharing menus and recipes and encouraging parent volunteers.
• Researches and develops the most economical sources for purchase of food.
• Operates Program vehicles in a safe manner, including safety check and record keeping, as directed.
• Provides food or refreshments for other program activities as assigned.
• Supervises kitchen staff as assigned.
• Carries out supervisory responsibilities in accordance with the programs policies and applicable laws.
• Completes employee payroll inputting and approving, appraise employee performance, participate in training, planning, assigning and monitoring employees work, address complaints and resolve problems effectivity and efficiently.
• Participates fully and works cooperatively as a team member; addresses complaints and works to resolve problems effectively and efficiently.
• Other duties as assigned within the scope of position classification.

SECONDARY FUNCTIONS:

• Maintains inventory of kitchen items.
• Maintains daily Temperature logs.
• Ensures Daily/Weekly/Monthly rotation of food.
• Other duties as assigned within the scope of position classification.

MINIMUM REQUIREMENTS:

• High School Diploma or General Education Degree (GED).
• Two years related experience and/or training or equivalent combination of education and experience.
• Knowledge of early childhood nutrition.
• One-year supervisory experience required.
• Prefer previous cooking experience with a child care facility, hospital or retirement center highly desired.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Ability to read and comprehend documents such as safety rules, operating and maintenance instruction and procedure manuals.
• Ability to respond effectively to sensitive inquiries or complaints.
• Ability to write routine reports and correspondence.
• Ability to speak effectively to parents or employees of organization.
• Possession of or ability to obtain a State of California Servesafe Certificate.
• Bilingual/biliterate (English/Spanish, English/Hmong or English/Punjabi) and/or other language ability may be required based on program needs.
• Ability to add, subtract two-digit numbers and multiply and divide in all units of measurement, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent. Ability to perform these operations of American money, weights, and distance.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized or not standardized situation.
• Possession of a valid drivers' license; current personal vehicle insurance or safe driving record sufficient to ensure insurability through Agency policy.
• Possession of or ability to obtain First Aid/CPR Certification within first sixty days of work; must maintain current status.
• State regulations require a physical examination, current tuberculosis test, and verified fingerprint and criminal record clearance before beginning work.
• Knowledge of and sensitivity to diversity and understanding the needs of families from different cultures and socioeconomic backgrounds.
• Ability to problem solve and be proactive.
• Ability to work and communicate effectively and professionally with coworkers, parents, children and members of the community.
• Ability to travel occasionally within and outside the Head Start service area.
• Ability to learn and comply with Head Start Performance Standards, Federal, State and local laws concerning the operation of child care centers.
• Specific vision abilities required by this job include: close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and taste or smell.

MINIMUM REQUIREMENTS:

• High School Diploma or General Education Degree (GED).
• Two years related experience and/or training or equivalent combination of education and experience.
• Knowledge of early childhood nutrition.
• One-year supervisory experience required.
• Prefer previous cooking experience with a child care facility, hospital or retirement center highly desired.