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COOK: Participates in all activities related to food preparation, production, and serving of daily nutritional meals, according to USDA standards, for children ages 0-5. Maintains cleanliness of food service areas and equipment. Cleans kitchen, washes kitchen utensils and equipment, and oversees cleaning of dining areas, according to sanitary methods. Keeps records, such as food and quantities prepared and served, food costs, time and temperature records. Requisitions food, supplies and equipment to maintain stock levels. Works with teaching staff in regards to the nutrition component. Prepares meals and helps develop/plan menus. Participates in all phases of kitchen operations. Maintains daily records to meet C.A.C.F.P. regulations. Ensures that kitchen operations are in compliance with laws, rules, regulations, local codes, and performance standards in applicable nutrition and health/safety content areas.
MINIMUM QUALIFICATIONS:
Education and Experience*** High school diploma or equivalent preferred. Must demonstrate knowledge by being a Certified Food Protection Manager. Two years of large quantity cooking experience preferable in a child care setting, with the ability to follow planned menus, standardized recipes, and to extend and reduce recipes. Must be efficient, dependable and able to cook for large groups of people. Must be able to work in close cooperation with other cooks where applicable. Must be able to work independently without constant supervision. May be responsible for obtaining EID permit. Experience in maintaining records; including the ability to maintain records on a computer system. Working knowledge in the use of a computer and all common office machines required. Adequate typing skills are necessary for this position.
Language Skills: Must be able to communicate orally and in written forms. Must possess ability to read, analyze, and interpret regulations that are written in English. Must be able to complete paperwork and write in English. The employee is required to communicate with English speaking supervisors, co-workers and trainers to perform duties of the job; however, bilingual skills are an asset.
Math Skills: Ability to calculate and apply figures and amounts such as fractions, percentages, and proportions to practical situations. Must be able to weigh/measure accurately.
Other Skills and Abilities: Must be able to understand the needs of the children and enjoy working with children. Ability to establish an effective professional manner in all dealings with clients and the general public. Ability to interpret and apply commonsense understanding in order to carry out instructions furnished in written, oral, diagram, video demonstration, or schedule form. Ability to exhibit emotional maturity and good judgment, to include high standards of morals and speech. Listen carefully and respectfully along with displaying a positive attitude.
Must be dependable and flexible with regard to working hours.
Required Training, Licenses and Certifications:
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Must have a valid NM drivers license, a good driving record, and proof of current automobile insurance. Must also have access to a privately owned vehicle to use in completing work responsibilities as needed (i.e., grocery shopping, food delivery and pick-up, turning in paperwork, etc.). -
Food Protection Manager Certificate (e.g., ServSafe) must be completed within 9 months of hire and kept current thereafter. -
Pediatric CPR/First Aid Certification must be obtained and kept current thereafter.
JOB CHARACTERISTICS/PHYSICAL DEMANDS:
This is a professional position, which requires organizational, and communication skills, as well as judgment, tact and diplomacy in contacts with Head Start employees, community residents, parents and local government agencies. Strict adherence is required to all regulations concerning confidentiality.
Physical and TB Skin test is required upon hire, and may be required intermittently. Must be able to lift and carry 55 lbs. Must walk or stand most of the shift. Must be able to stand bent over a pot sink for long periods of time (1 hour +/-). Must be able to push carts with fairly heavy loads 100 + lbs.
Background investigation to include fingerprinting will be required.
Youth Development, Inc. is an at-will employer. Employment is by mutual consent of the company and employee, and either may terminate the relationship at any time with or without cause or advance notice. This job is contingent upon funding; however, availability of funding is not a guarantee of continued employment, nor does it imply any specific term of employment.
DUTIES AND RESPONSIBILITIES (Not Inclusive):
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Works closely with Head Cook and Nutrition Manager in the planning and coordination of daily food preparation, production, and cooking of meals, to ensure consistent standards of high quality in all aspects of food handling; including meals, temperatures, taste, appearance and plate waste. Basic food handling guidelines, as specified, by local, state and federal health agencies are used as indicators. -
Prepares meals following established menus and by using standardized recipes. Ensures quality by checking food items for temperature, taste, appearance, acceptance and plate waste. -
Ensure that appropriate purchases are made and snacks are available for Early Head Start Socializations. -
May be required to pick-up or deliver meals that meet the USDA standards. -
Complete food supply purchases from vendors and grocery store. -
Maintains accurate records for C.A.C.F.P. reporting purposes (i.e., menu record book, meal counts, food usage, time and temperatures, etc.). -
Maintains monthly inventories for food and supplies; reads menu determining items to be purchased, with direction and supervision from the Head Cook and/or the Nutrition Manager. Requisitions/purchases food and supplies. Records all food items used for meal service. -
Receive and verify all deliveries, maintaining proper storage conditions, using approved method of rotation (first in/first out), and label and date items received. -
Maintains cost awareness in the purchase, preparation and storage of all products with an emphasis on minimizing waste. -
Maintains a high level of security, to prevent pilferage and misuse of supplies. -
Conducts all food handling procedures in a way to maintain safety and sanitation standards in accordance with local codes. -
Records and monitors food and equipment temperatures, reporting problems to Head Cook Center Director, and/or Nutrition Manager. -
Responsible for proper maintenance and operation of kitchen equipment, including sanitation. -
Works with the Nutrition Manager and Head Cook to plan, order, and serve economical, nutritious meals. -
Maintains an equipment-cleaning schedule, which includes ovens, refrigerators, freezers, hoods, and storage areas/cabinets. -
Conducts all kitchen operations at their site; food production and preparation, cooking, meal service set up and break down, dishwashing, general kitchen cleaning and etc. -
Serves meals according to Head Start, C.A.C.F.P., and EID guidelines, completing paperwork as required meeting established deadlines. -
Prepares, seasons, and cooks, soups, meats, vegetables, desserts, and other foods for consumption. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasonings to foods during mixing or cooking, according to recipes and Head Start guidelines. Observes foods and tests foods being cooked by tasting, smelling, and taking temperatures to determine palatability and doneness. Carves meats, portions foods; adds gravies, sauces and garnishes according to menu. Washes, peels, cuts, and shreds vegetables and fruits to prepare for use. Cut, trim, and bone meat prior to cooking. Bake bread, rolls, muffins, biscuits, cakes, pastries, etc. -
Measures, weighs, and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as scales, blenders, mixers, grinders and slicers to prepare meats, grains, vegetables, soups, salads, gravies, desserts, sauces, casseroles, etc. -
Reads menu to estimate food requirements. Utilizes The USDA Food Buying Guide and/or The New Mexico Food Purchasing and Production Guide to determine quantities to produce. -
Measures food ingredients to ensure appropriate amounts are used in recipes to meet the needs of the children and the C.A.C.F.P. guidelines. -
Monitors leftovers and plans for future usage, reporting amounts and planned usage to the Nutrition Manager. -
Practices safe and wise food service/handling techniques: -
Use 3-step method of washing for dishes, pots, and pans (if dishwasher is not available). -
Air-dry dishes. -
Store cleaned and sanitized dishes in sanitary storage areas. -
Clean and maintain storage areas and equipment. -
Wears hairnet/cap (men) at all times, covering ALL hair. -
Clean and maintain kitchen floors; wiping spills as they occur, sweeping and mopping as required. -
Wash hands frequently; after removing garbage, sweeping, mopping, smoking, using the bathroom, changing diapers, petting animals, coughing or sneezing, blowing your nose and always before handling food. -
Sanitize counter tops, equipment, cutting boards, scrubbers, and brushes. -
Maintain refrigerators/freezers so that air can circulate to cool food quickly. -
Eating and drinking is prohibited in production areas; however, tasting is required. Separate tasting spoons must be used. (Chewing gum is prohibited). -
Use separate cutting boards for meats, fruits, vegetables, and breads. Sanitize between uses. -
Store foods properly (i.e., rotate, refrigerate or freeze promptly, divide leftovers into small shallow containers, store raw meat away from cooked or ready-to-eat foods). -
Limit time used for preparation; cook and store promptly. -
Cook food thoroughly. -
Hold foods at proper temperatures. Hot Foods 140 degrees to 160 degrees. Do not leave foods in this range for more than 2 hours. Cold Foods 32 degrees to 40 degrees. Thaw or defrost foods between 32 degrees and 40 degrees. -
Practice a professional level of personal hygiene and cleanliness, in order to comply with local codes and standards. -
Follow local codes for health, safety, and sanitation. -
According to center, cooperates with teacher(s) in arranging and providing cooking experiences for Head Start children, meals for field trips, and special requests, etc. -
Assist in the identification of children with special dietary needs through documented information in the childs file or discussions with parents. Responsible for the distribution of the information and its posting; while providing appropriate substitute food items with guidance from the Nutrition Manager. -
Prepares and cooks meals for children requiring special diets. -
Follow step-by-step activities as outlined in content area plans and policies and procedures. -
Maintains standards of safety in the work place. -
Participates in staff conferences and training sessions, oftentimes off-site. -
Participates in activities with and for parents. Trains parents in food handling and preparation, by presenting at two (2) parent meetings each program year. -
May substitute for and relieve or assist other cooks and centers as needed. -
Safeguards the property of the organization. -
Other duties as assigned.
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