Head Start Head Cook

HEAD COOK: Supervises all activities related to food preparation and production; supervising and training kitchen staff and volunteers. Liaison between teachers, cooking staff, and administration regarding the nutrition component. Prepares meals and helps develop menus. Writes food orders. Purchases food products. Participates in all phases of kitchen operations. Maintains daily records to meet C.C.F.P. regulations. Ensures that kitchen operations are in compliance with local codes.

MINIMUM QUALIFICATIONS: High School Diploma or equivalency required. Must be able to measure accurately plus three (3) years large quantity experience and one (1) year record keeping. Supervisory experience desired. Must be able to read and write.

Must have a minimum of 3 years large quantity cook experience and be able to follow planned menus standardized recipes, and have the ability to extend/reduce recipes. Must have a minimum of 1 year record keeping experience for government feeding programs. Must make decisions regarding which food items are allowed. Previous supervisory experience preferred.

This position is exempt from overtime provisions of the Fair Labor Standards Act. 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. Background investigation to include fingerprint process will be required. 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 up to 100 lbs.

Frequent travel is provided by employee and proof of satisfactory car insurance is 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.

1. Oversee; plan, supervise, and coordinate daily food preparation and production, to ensure consistent high quality meals, using food temperatures, taste, appearance and plate waste and indicators.

2. Maintain accurate records for C.C.F.P. reporting purposes (i.e. menu record book, meal counts, food usage, temperatures, etc.)

3. Maintain monthly inventories for food and supplies; determining items to be purchased, with direction from the Nutrition Manager. Issue and record all food items used for meal service.

4. Receive and verify all deliveries, maintaining proper storage conditions, using approved method of rotation (first in/first out), label and date items received.

5. Oversee all food handling, maintaining safety and sanitation standards in accordance with local codes.

6. Record and monitor food and equipment temperatures, trouble shooting and correcting problems as necessary.

7. Maintain high level of security, to prevent pilferage and misuse of supplies.

8. Supervise and train kitchen personnel and volunteers; orientating, training, counseling, advising, providing general supervision and guidance, evaluating and disciplining, with guidance from the Center Director and the Nutrition Manager.

9. Responsible for proper maintenance and operation of kitchen equipment, including sanitation.

10. Works with the Nutrition Manager to plan, order, and serve economical, nutritious meals.

11. Develop and maintain equipment cleaning schedule, which includes ovens, refrigerator, freezers, and storage areas/cabinets. Assign cleaning duties, monitoring on a daily basis.

12. Participates in all phases of kitchen operation; food production and preparation, cooking, meal service set up and break down, dish washing, general kitchen cleaning and etc.

13. Monitor leftovers and plan for future usage, reporting amounts and planed usage to the Nutrition Manager.

14. Assist in the identification of children with special dietary needs through documented information in the child's 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.

15. Participates in staff conferences and training sessions.

16. Works with parent committees to get new ideas for food preparation, and to train parents in food handling and preparation, by attending three parent meets each program years.

17. Acts as a liaison between classroom and kitchen in matters relating to nutrition experiences, field trips, and special requests, etc.

18. Maintains center personnel records for kitchen staff; which include attendance documentation, time and attendance records, leave requests, evaluations, work performance documentation, and other pertinent information in conjunction with the Center Director.

19. Must have reliable transportation with adequate car insurance to meet job requirements.

20. Other duties as assigned.

    SUPERVISION RECEIVED:

    Direct supervision provided by the Center Director.

    SUPERVISION GIVEN:

    Cooks, Cook Helpers and Food Service Workers.