Requires skills in cooking in quantity, the ability to manage food services, complete necessary records and work with young children and their families. This is a full-time, up to 35 hrs./wk., and up to 41 wks./yr. position.

Role:

Perform all duties of the nutrition and meal service components of the program ensuring all local, state and federal rules and regulations are followed, as applicable.

Essential Functions & Responsibilities:

50%Purchases or orders/receives food necessary for preparing meals. Cooks and serves meals in accordance with Head Start Program Performance Standards and CACFP or Elderly Nutrition Program Regulations while following recipes provided, portion control standards, and dietary conditions of clients.

40%Is responsible for proper measures taken to ensure compliance with Health Department, ServSafe Regulations and safety protocols.

5%Supervise Cook I, where applicable, and provide training for Cook I to take over the role of Cook II in their absence.

3%Continue professional development through group or individual training or workshops when necessary or required.

2%Other duties as assigned and/or deemed necessary.

Performance Measurements:

1.Ensure food prepared meets local, state and/or federal nutrition regulations and is nutritionally adequate and of good quality. Meals should follow the menu with appropriate substitutions if/when necessary and meet the portion size for the number of meals to be served.

2.Provide guidance and direction (where applicable) to Cook I.

3.Maintain a clean and sanitary kitchen on a daily basis.

4.Organize and execute inventory of kitchen supplies and food on hand.

5.(Head Start) Facilitate and/or collaborate with the teaching staff to provide nutrition related activities in the classroom and provide families with kitchen training opportunities and nutrition related resources.

6.(Head Start) Complete required CACFP & HS paperwork daily, weekly, monthly and submit in a timely manner as outlined within the Cooks Mailing Schedule and Cook's Training Manual.

7.(Head Start) Work together with the site team to identify and participate in recruitment activities.

8.(Head Start) Actively participate in activities to promote and obtain NFM (non federal match/in-kind).

9.(Senior Meals) Becomes Serv Safe certified and keeps certification current.

10.Taking Responsibility: Completes assignments in a thorough, accurate, and timely manner that achieves expected outcomes; exhibits concern for the goals and needs of the program and others that depend on services; handles multiple responsibilities in an effective manner; uses work time productively.

11.Problem Solving/Creativity: Identifies and analyzes problems; formulates alternative solutions; takes or recommends appropriate actions; follows up to ensure problems are resolved.

12.Collaboration/Teamwork: Uses diplomacy and tact to maintain harmonious and effective work relationships with co-workers and constituents; adapts to changing priorities and demands; shares information and resources with others to promote positive and collaborative work relationships; supports diversity initiatives by demonstrating respect for all individuals.

13.Communication/Interpersonal Skills: Is able to effectively communicate and to influence others in order to meet organizational goals; shares information openly; relates well to all kinds of people; is able to speak well and write effectively.

14.(Senior Meals) Become Serv Safe certified and keep certification current.

Knowledge, Skills and Abilities:

ExperienceOne year to three years of similar or related experience.

Experience in supervising and organizing food service programs.

Experience and basic knowledge of planning and preparing nutritious meals for a large number of people.

Education: A high school education or GED. College course, degree or formal training in Nutrition preferred. Serv Safe certified or willing to obtain Serv Safe certification (required for Senior Meals)

Interpersonal SkillsCourtesy, tact, and diplomacy are essential elements of the job. Work involves much personal contact with others inside and/or outside the organization for purposes of giving or obtaining information, building relationships, or soliciting cooperation.

Other SkillsAble to perform basic math and maintain a daily budget.
Possess basic knowledge of sanitation and Serv Safe practices.
Possess good organizational and time management skills.
Possess good record keeping and computer skills.
Hold a current driver's license and able to show proof of automobile insurance coverage or have other means of reliable, insured transportation so all job responsibilities are met. (required for Head Start).
Ability to write using correct grammar, spelling and punctuation and organize documents accurately (Head Start)Physical RequirementsAbility to perform frequent bending, lifting, stooping, and stretching and able to lift 50 pounds on a daily basis.
Ability to work weekends when necessary (Head Start, grocery shopping)Work EnvironmentOccasional exposure to objectionable conditions or variations, such as those found in variable weather conditions or light industrial settings.

Job Type: Full-time

Pay: $12.90 per hour

Benefits:

• Dental insurance
• Disability insurance
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Experience level:

• 1 year
• Under 1 year

Shift:

• Day shift

Weekly day range:

• Monday to Friday

COVID-19 considerations:
TCCAP Head Start follows CDC, Child Care Licensing and federal recommendations in response to COVID-19.

Experience:

• non-residential cooking: 1 year (Preferred)

Work Location: One location

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