Cook

SUMMARY

Responsible for food preparation and completing required state and federal documentation for the Head Start Program.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Adhere to all Agency safety policies as well as any State, Federal or other applicable safety regulations.

Follow all Fulmont, Head Start, and NYS Day Care Regulations, Policies and Procedures.

Procure and store food/supplies through direct contact with vendors.

Ensure menus are culturally sensitive, broaden the children’s food experience, and meeting CACFP and Head Start requirements.

Submit menus to the Associate Director for review and submission to the nutritionist for approval.

Prepare meals as planned through the approved menus, and serve in a manner to permit the children and classroom staff to eat family style as required by the performance standards.

Maintain kitchen in accordance with sanitation and health requirements set by the DOH.

Operate and maintain kitchen equipment and report any concerns to the Early Childhood Director.

Maintain records pertaining to the food service operation including USDA/CACFP claim for reimbursement, daily meal counts and food production records.

Maintain a food/supplies inventory. This inventory should be updated daily.

Provide nutrition education activities for children, parents and staff as requested.

Attend mandatory training and other training and workshops as scheduled.

Plan, prepare and serve meals/refreshments for special activities or meetings.

Collaborate with the Associate Director, Nurse, Nutritionist and teacher regarding food allergy, diet restrictions or special needs of children with disabilities.

Provide guidance and direction to any Substitute, Bus Monitor/Center Aides or parents assisting in the kitchen.

SUPERVISORY RESPONSIBILITIES

None.

SIGNATURE AUTHORITY

Delivery receipts; receipt of goods and services stamp; internal program specific documents.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

A high school diploma or general education degree (GED) is required. Culinary Arts Degree plus food service work experience preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

Culinary arts or nutrition training certificates a plus. First Aid/CPR Certification a plus.

OTHER REQUIREMENTS

Reliable transportation required.

LANGUAGE SKILLS

Ability to read and interpret documents and written communications. Ability to write routine reports and correspondence. Ability to effectively speak in both one-on-one and group situations involving children, parents, staff and community members. Bilingual a plus.

MATHEMATICAL SKILLS

Ability to utilize basic math skills, such as adding, subtracting, multiplying and dividing.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to effectively and efficiently problem solve.

PHYSICAL DEMANDS

The employee must possess the physical ability to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Pay: From $18.66 per hour

Benefits:

• Dental insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $19