Cook(EHS)

Essential Functions: This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and tasks performed by incumbent(s).

Representative Duties: Under the dual supervision of the Health/Nutrition Coordinator and in conjunction with the Child and Adult Care Food Program (CACFP) Food Manager job incumbent will:

1. Plan menus; prepare, cook, and serve meals and snacks that meet USDA/CACFP standards.

2. Maintain kitchen inventory and order supplies within budget guidelines. Provides accountability and receipts for food purchases.

3. Determine time and sequence of cooking operations to meet meal-serving hours.

4. Ensure kitchen facilities are in compliance with OSHA regulations. Maintain safety, cleanliness, and sanitation in the kitchen.

5. Stock and label food items appropriately.

6. Completes and faxes the weekly breakfast, snack, and/or lunch menu, shopping list for meals, meal counts, and weekly grocery receipts. Posts weekly menu at site, noting any food changes due to available inventory.

7. Assist the Lead Teacher and Teacher Assistant as needed to step in to maintain ratio in the classroom per Head Start Performance Standards.

8. Complete the classroom daily Meal Counts and send to CACFP Food Manager at Central Office on a daily basis.

9. Obtains and maintain Certified Food Worker Card and Certified Food Protection Manager certification per CACFP regulations.

10. May be required to shop for groceries on site or in Fairbanks as necessary.

Other Responsibilities:

11. Performs other job-related duties as assigned.

Minimum Qualifications:

1. Must be at least nineteen years of age.

2. High school diploma or GED equivalent.

3. Must obtain a food workers card prior to first day of work and Certified Food Protection Manager certification within 30 days of hire.

4. Complete the CACFP training/orientation to include Civil Rights Training within the first two weeks of beginning work.

5. One year experience in institutional style cooking preferred. Technical or vocational training preferred.

6. Complete Infant/Child CPR and First Aid training within thirty days of hire. Complete all mandatory Head Start trainings, to include Mandated Reporter.

7. Initial physical exam and negative TB clearance upon hire and every three years thereafter. DTaP and Hepatitis B vaccinations highly recommended.

8. Must complete Bloodborne Pathogen training before to reporting to the assigned worksite and annually thereafter.

9. Clear Federal and State criminal background check and all requirements for the Indian Child and Welfare Act background check (ICPA).

Knowledge, Skills and Abilities:

1. Strong understanding and sensitivity to diverse cultures and lifestyles, with demonstrated experience working effectively with Alaska Native populations.

2. Ability to interact with children in a positive manner.

3. Willingness to travel outside of the community to attend training and conferences.

4. Ability to complete basic math calculations.

5. Ability to understand and implement state and federal regulations as they relate to food service and preparation.

6. Ability to accurately read and interpret food recipes and make appropriate substitutions as needed.

7. Access to vehicle to be able to shop for groceries as needed.

Supervision: This position has no supervisory responsibilities.