What are the responsibilities and job description for the Cook position at FAMILY GUIDANCE CENTER?
Job Summary:
The Cook is responsible for the implementation of food services in a Head Start program serving children ages 6 weeks-5 years. Responsibilities include preparing attractive, USDA-approved meals; keeping the kitchen clean and sanitary according to Health Department ordinances; and maintaining adequate food stocks, kitchen supplies, and food service records.
Essential Duties & Responsibilities:
The Cook will ultimately be evaluated on a combination of skills, dispositions and behaviors, some of which are related to the specific service area of this position and others that represent general expectations of all Family Guidance Center of Alabama employees.
Nutritious Cooking: Prepares nutritious meals that take into consideration children's various cultures and individual nutritional needs.
Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines
Understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during and after meal preparation.
Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child's needs.
Plan and participate in nutritious cooking activities with children.
The Cook's responsibilities chiefly fall within the following core functions, although s/he may perform other tasks as needed:
Food Services
Prepare assigned menu and participate in family-style meals with children, volunteers, and staff. Work in conjunction with the Center Operations Coordinator and Classroom Staff to monitor
family style dining in classrooms and document as appropriate.
Maintain food service record-keeping and reporting as directed by supervisor.
Conduct weekly inventory of food and supplies.
Complete weekly food and supplies order sheets and submit to supervisor.
Check food deliveries for accuracy and for good quality. Notify Health and Nutrition Services Manager when an item is missing or of poor quality.
Store food and supplies properly. Date all canned, boxed and bagged foods. Use the First in, First Out (FIFO) method of inventory.
Monitor and maintain proper food temperatures.
Monitor and maintain proper temperatures of ail refrigerator and freezers.
Maintain appropriate cleanliness of all kitchen materials and supplies as required.
Maintain list and be aware of center food allergies and concerns. Prepare alternate menu items as needed for the affected children.
Assist in delivery of food to classrooms and of soiled dishes from the classroom.
Participates in assigned meetings, events and training as required.
Non-Essential Duties:
Performs any and all other duties as assigned.
Qualifications:Requirements:
1. High School diploma or equivalent. ServSafe Certification or obtain such certification within 3 months.
2. Experience in purchasing and preparing culturally diverse foods for groups. Knowledge of early childhood nutrition
3. Physical exam and background checks are required for this position.
4. Travel required locally or long-distance up to 10% of the time for work-related meetings and functions.
5. Must have a valid driver's license and reliable transportation
Knowledge, Skills, & Abilities:
Ability to interact effectively with people from diverse backgrounds.
Ability to communicate professionally and effectively, verbally and in writing.
Demonstrated computer literacy skills, using MS Office applications and other basic data systems including internet navigation.
Must be honest, dependable and able to meet deadlines.
Self-motivated and able to work independently.
Physical Requirements:
Ability to stand, walk, and bend periodically.
Ability to engage in repetitive movement of wrists, hands, and fingers-mixing, pouring, writing.
Ability to receive and respond to oral and written communication
Ability to exert up to 50 pounds of force to lift, carry, push, pull, or otherwise move objects.
Work Environment:
Work is generally performed in a commercial kitchen environment.
Noise level in the work environment is moderate to occasionally loud (examples: kitchen equipment, light to moderate traffic, human voices).
Standard office equipment generally used includes:
Telephone
Personal Computer (monitor, keyboard, and mouse) or Tablet (if applicable)
Calculator
Printer/Photocopy Machine
Fax Machine
- May be required to operate a motor vehicle during the course of duties.