Head Start Cook's Helper

COOKS HELPER: The Cooks Helper is responsible for simple food preparation, minimal record keeping, assist with storage and maintenance of storage conditions, meal service, delivery and various clean up tasks.

MINIMUM QUALIFICATIONS:

High School diploma or equivalency preferred.

One (1) year food service experience. Must be able to read and write. Must be able to measure accurately. Must be efficient, dependable and able to prep for large groups of people. Must be able to work in close cooperation with Head Start staff, especially kitchen staff. Must be able to work independently without constant supervision.

Ability to establish an effective professional manner in all dealings with clients and the general public.

Ability to exhibit emotional maturity and good judgment, to include high standards of morals and speech.

Must be dependable and flexible with regard to working hours.

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.

Background investigation to include fingerprinting will be required. Physical and TB Skin test is required upon hire, and may be required intermittently. Must be able to stand, walk, bend and lift moderate to heavy loads. Must be able lift and carry fairly heavy loads (50 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. +/-).

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):

1. Participate in a variety of kitchen operations; meal service which includes cart set up, serving and portioning, delivery, break down, and general cleaning etc.

2. Responsible for simple food preparation; clean fruits and vegetables, prepare snacks, assist with sandwich assembly, cold food preparation; including but not limited to salads. Sort fresh fruits and vegetables; setting aside those that need to be ripened and discarding any that are spoiled.

3. Relieve cooks as needed.

4. Practice safe and wise food service/handling techniques as follows:

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1. Use 3-step method of washing for dishes, pots, and pans (if dish washer is not available.)

2. Air dry dishes.

3. Store cleaned and sanitized dishes in sanitary storage areas.

4. Clean and maintain storage areas and equipment.

5. Wear hair nets at all times, covering ALL hair.

6. Clean and maintain kitchen floors; wiping spills as they occur, sweeping and mopping floors as required.

7. 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.

8. Sanitize counter tops, equipment, cutting boards, scrubbers, and brushes.

9. Maintain refrigerators/freezers so that air can circulate to cool food quickly.

10. Eating and drinking is prohibited in the production areas; however, tasting is required. Separate tasting spoons must be used. (Chewing gum is prohibited).

11. Use separate cutting boards for meats, fruits, vegetables, and breads. Sanitize between uses.

12. 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.

13. Limit time used for preparation; cook and store promptly.

14. Cook foods thoroughly.

15. Hold Foods at proper temperatures. HOT FOODS - 135 F (57 C) or higher. Do not leave food in this range for more than 4 hours. COLD FOODS - 41 F (5 C) or lower. Thaw or defrost foods between 32 degrees and 40 degrees. Use a thermometer to check foods internal temperature.

16. Practice a professional level of personal hygiene and cleanliness; in order to comply with the local codes and standards.

17. Follow local codes for health, safety, and sanitation.

1. Participates in staff conferences and training sessions.

2. Participates in activities with and for parents.

3. Serves meals according to Head Start and C.C.F.P. guidelines.

4. Sanitize counter tops, equipment, cutting boards, scrubbers, and brushes.

5. Maintain refrigerators/freezers so that air can circulate to cool food quickly.

6. Other duties as assigned.

   SUPERVISION RECEIVED:

   Kitchen supervision is provided by the Head Cook, direct supervision by the Center Director.