COOK

SUMMARY: Responsible for meal/snack preparation and serving. To act as an Ambassador to the Agency and to reflect all Agency matters positively.

REPORTS TO: Regional Manager/Site Supervisor

FLSA STATUS: Full-time, Non-Exempt

ESSENTIAL DUTIES AND RESPONSIBILITIES OF THE COOK: Include the following. Other duties may be assigned.

• Preparation and delivery of meals/snacks that meet USDA Food Program requirements for preschool children and all Head Start program requirements and policies.
• Ensure meals are prepared and served on schedule.
• Purchase food for breakfast, and or a snack.
• Follow a 4-week cycle menu, noting changes as needed.
• Communicate with the food vendor regarding menus and meal counts.
• Use creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food.
• Use food production and food storage procedures that meet USDA and CACFP requirements.
• Follow standards of sanitation according to state and Head Start program regulations and policies.
• Operate basic food service equipment safely.
• Be a role model for children and families at mealtimes.
• Plan and complete routine cleaning and maintenance of the kitchen and equipment.
• Responsible for active supervision of all children during Head Start/Early Head Start activities.
• Submit accurate meal counts for district manager approval.
• Take a weekly food inventory.
• Submit records of food purchases and record quantities of food prepared daily.
• Ensure staff, families, and children receive nutrition-related education.
• Develop and participate in nutritional activities with children and families.
• Participate in the general cleaning of the center.
• Attend staff meetings and trainings.
• Participate in family staffing when applicable.
• Responsible for supporting the program in collecting in-kind donations to meet federal requirements.
• To the extent possible, employees will not provide direct services to their family members. However, when this is not possible, to minimize potential conflicts of interest, employees should avoid providing direct services to their family members. If an employee is responsible for the care and guidance of closely related children, they should make every effort to transfer these responsibilities to another caregiver within the classroom. This approach helps maintain professional boundaries and ensures impartiality in service delivery.

SUPERVISORY RESPONSIBILITIES OF THE COOK: None

BENEFITS AVAILABLE FOR THE COOK POSITION:

• MEDICAL INSURANCE
• DENTAL INSURANCE
• VISION INSURANCE
• LIFE INSURANCE
• SHORT AND LONG-TERM DISABILITY INSURANCE
• PTO AND HOLIDAY PAY
• FLEXIBLE SCHEDULE
• 403b
• EMPLOYEE ASSISTANCE PROGRAM

QUALIFICATIONS OF THE COOK: 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 OF THE COOK: One year’s experience or formal training in food management. Knowledge of safe food preparation/storage procedures.

COMMUNICATION SKILLS OF THE COOK: Demonstrates clear and complete oral and written communication skills, appropriate respect, and good listening skills. Maintain confidentiality and professionalism of all family, volunteer, and staff information. Communicates optimistically, positively, and with honesty,

and openness.

MATHEMATICAL SKILLS OF THE COOK: Manages time effectively, uses program resources wisely. Must have computer skills. Ability to calculate figures and amounts.

REASONING ABILITY OF THE COOK: Demonstrates effective leadership, teaming, and conflict resolution skills and demonstrates knowledge in appropriate child management strategies. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

OTHER SKILLS AND ABILITIES OF THE COOK: Ability to serve as a productive team member on an interdisciplinary team of professionals, respect and respond competently to the culture, traditions, lifestyle, language, and values of each family and community, maintain professional boundaries, and confidentiality.

CERTIFICATES, LICENSES, REGISTRATIONS OF THE COOK: Valid Wisconsin driver’s license. Food sanitation certificate.

PHYSICAL DEMANDS OF THE COOK: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift and carry 40–50-pound groceries or other objects, to sit on the floor or low chairs to put you at the level with the children. Able to participate in classroom meals as a role model for the children. Ability to travel.

WORK ENVIRONMENT OF THE COOK: 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.

• Ability to work and communicate with diverse groups of people, requiring a non-judgmental, culturally sensitive, social justice approach as applied both internally and externally of the Agency.
• Ability to work in a team atmosphere and willingness to help others when needed.
• Ability to participate and adhere to the development of creating an Agency culture of quality improvement, compliance, and high ethical performance within the Agency.

THIS JOB DESCRIPTION IS NOT ALL-INCLUSIVE AND AN EMPLOYEE WILL ALSO PERFORM OTHER REASONABLE, RELATED BUSINESS DUTIES AS REQUIRED AND AS ASSIGNED BY THE CHIEF EXECUTIVE OFFICER.

THIS ORGANIZATION RESERVES THE RIGHT TO REVISE OR CHANGE THE JOB DUTIES AND RESPONSIBILITIES AS THE NEED ARISES. THIS JOB DESCRIPTION DOES NOT CONSTITUTE A WRITTEN OR IMPLIED CONTRACT OF EMPLOYMENT.

ICAA Affirmative Action Plan ensures equal employment opportunities for all qualified individuals, regardless of race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic. We actively promote fair hiring, advancement, and retention practices to reflect the communities we serve.