Cook (Brookfield Head Start)

Job Type

Full-time

Description

This is a non-exempt position responsible for preparing breakfast, lunch, and snack for Head

Start children, staff and volunteer workers, for planning and conducting nutritional learning

experiences, for purchasing food at a local grocery store for use in the center, for administering the

storage of food and related equipment used in the center, for cleaning kitchen facilities, dining area,

and equipment, and for adequate record keeping of such activities. The cook is directly responsible

to the Teacher of the local center.

EXAMPLES OF WORK PERFORMED AND CONDITIONS

• Prepares well-balanced, nutritious, appetizing meals daily by accurately following menus provided
  
  

by the Nutrition Specialist, ensuring that meals are prepared on time and correct portions are served

at the appropriate temperature.

• Observes good sanitation practices in all aspects of food preparation, food service and clean-up as
  
  

required by the Missouri Division of Health. Specifically: Dishes are to be washed and disinfected

properly, dishes must be air-dried, food items must be disposed of appropriately (food is never to

leave the building in edible form), non-food items, such as coats and purses, are not to be in the

kitchen area.

• Prepares an appropriate amount of food utilizing standards set by the Child/Adult Care Food
  
  

Program. Children should have all they want to eat with very little left to be disposed of.

• Purchases food and related supplies as instructed by the Center Teacher and Nutrition Specialist
  
  

and in accordance with CACFP regulations. Planning should be done to minimize extra trips to the

grocery store.

• Ensures that all food is prepared and stored properly and in accordance with all food safety and
  
  

sanitation guidelines and regulations. Refrigerator/freezer temperatures must be taken daily, and

adjustments made as needed. Food temperatures must be taken at appropriate times and recorded

as required.

• Responsible for cleaning kitchen facilities, utensils, and equipment as well as eating areas,
  
  

including floors, tables, chairs, etc.

• Keeps records in a neat, accurate and orderly manner and submits daily meal counts and market
  
  

orders to the Nutrition Specialist weekly.

• Plans and conducts learning experiences weekly which focus upon good nutrition for children,
  
  

staff and parents. These food experiences are to be developmentally appropriate, varied in content

and designed to promote self-help, fine motor, social, and cognitive skills. Cultural menus are

discussed with center staff in order to plan cultural interaction with other educational activities.

Cultural menus are sent to the Nutrition Specialist to verify nutritional content.

• Attends in-service training which relates to the work as well as other training and staff meetings as
  
  

required by the supervisor or Professional Development Specialist.

• Assists teacher and other staff with children on a regular basis.
• Performs other duties as assigned by the Teacher.
  
  

Requirements

• Needs to be able to lift 40-50 pounds.
• Required to maintain current health requirements of an annual T.B.Tine and physical
• High School graduate or the equivalent is preferred.
• Must have necessary skills to: purchase food/supplies; prepare meals as per food program requirements; perform recordkeeping in an accurate and timely manner; maintain a clean, sanitary work environment
• Must be able to pass criminal background screening successfully