Cook

Head Start The Order of the Fisherman Ministry Head Start

Thrive By Five Program

TITLE OF POSITION: Cook

This position is organized into major areas of responsibility with the duties detailed under each area. The Position

Description is the basis for classification and pay, recruitment and selection, and performance appraisal. The Nutrition Consultant will review this position description with the employee upon hiring. Management may revise this description if there are substantial changes in the duties or if management feels there is need for an update.

IMMEDIATE SUPERVISOR: Nutrition Consultant

GENERAL SUMMARY

Under the general supervision of the Nutrition Consultant, the Cook is responsible for guaranteeing that the children are served nutritious, good tasting and appealing meals and snacks. It is the Cook's responsibility to prepare these meals and snacks by methods that maintain high nutrient levels and that are sanitary. The Cook purchases all food and supplies necessary and keeps records required by the Child and Adult Care Food Program
(CACFP), the Head Start Program, and TOFMHS Nutrition Policies and Procedures. This position involves extensive organizing, problem solving, record keeping, and time management.

ESSENTIAL FUNCTIONS

1. Plans and prepares foods in accordance with CACFP requirements and TOFMHS Food Service Policy, Menus and Recipes.

2. Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children. .

3. Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval from the Nutrition Consultant, purchases and serves food of equivalent nutritional value.

4. With guidance from the Nutrition Consultant, modifies menus for children's field trips; notes all modifications and substitutes on posted menu and for CACFP records.

5. Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.

6. Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.

7. With the guidance of the Nutrition Consultant, modifies menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies.

8. Prepares food for delivery by the Courier/Cook Aide to the various Head Start sites classrooms that are ready to be served as suitable for the children's age and development.

9. Maintains cost control, budget and inventory systems based on CAFCP procedures including records of food production, service and attendance.

10. Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.

11. Assists teachers with developing food activities for the children in the classroom.

12. Cooperates with and participates in nutrition education activities for staff, parents and children.

13. Participates in all emergency drills and environmental safety activities.

14. Attends and participates in TOFMHS sponsored trainings, center pre-service and in-service trainings, and other continuing education, career and professional development opportunities.

15. Participates in the Agency's self-assessment process and Agency monitoring visits and complies with any applicable

Program Improvement Plans developed.

16. Participates in general staff meetings and other meetings and events planned by the Agency, as requested.

17. Performs other duties, as assigned.

The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.

EDUCATIONAL REQUIREMENTS

It is preferred that the Cook have course work and training in foods, nutrition and/or dietetics. It is also preferred that the Cook possess a current ServSafe Certification at the time of hiring. A commitment to secure continuing education related to employment and maintaining required certification(s) with the Agency is mandatory.

The ability to speak and read Spanish is desired.

ADDITIONAL REQUIREMENTS

Regular access to a reliable vehicle; A valid driver's license; Vehicle insurance; Ability to work a flexible schedule; Ability to pass a health examination (physical), annual TB test, and criminal background check;

Ability to learn and follow TOFMES procedures; Ability to work effectively with minimal daily supervision and guidance; Ability to operate a computer and other office equipment, including, but not limited to, the telephone, fax machine, and copier; Ability to use Microsoft Office Suite and Agency selected database for the collection of required data; and Ability to successfully work with culturally diverse staff and clients.

EXPERIENCE

Possess knowledge of the principles and practices and current state of child nutrition and of the eating habits of the children served in the program. Demonstrated skills in preparing these foods in a nutritious, good tasting and appealing manner. Experience in child food service preparation and management desirable. Knowledge of CACFP requirements is preferred. Knowledge of the challenges and strengths of low-income is desirable. Effective oral and written communication skills commensurate with the responsibilities of the position are required.

Job Type: Full-time

Pay: $16.00 per hour

Benefits:

• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 3 years (Preferred)

This Job Is:

• A job for which military experienced candidates are encouraged to apply

Additional Duties:

• Menu planning
• Food shopping
• Recording food temperature
• Preparing reports

Company's website:

• www.tofmhs.org

Work Remotely:

• No