Delta Health Alliance
Description
The Cook is responsible for guaranteeing that the children are served meals and snacks prepared by methods that maintain high nutrient levels and that are sanitary. The Cook's will deliver meals to the classroom ready for family style meal service and suitable for the children's age and development. The Cook purchases all food and supplies necessary and keeps records required by the Child and Adult Care Food Program (CACFP). This position involves extensive organizing, problem solving, record keeping, and time management.
MINIMUM REQUIREMENTS: Course Work and training in food, nutrition, or dietetics. Experience in child food service preparation and management desirable. Knowledge of CACFP requirements is also desirable. Effective oral and written communication skills commensurate with the responsibilities of the position are required Valid driver's license and vehicle insurance. Ability to pass all requirements of the Head Start guidance and state licensure. RESPONSIBILITIES
Plans and prepares food in accordance with all policies. Purchase food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff. Plan meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. 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. With the guidance, 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. Maintains cost control, budget and inventory systems based on CAFCP procedures including records of food production, service, and attendance. 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. Cooperates with and participates in nutrition education activities for staff, parents and children. Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career, and professional development opportunities. Other duties as Assigned. Team Member Competencies
Individual Accountability Applied Learning Basic Technology Usage Responsibilities Goals
Statement of Non-Inclusivity: This job description is not to be construed as a complete listing of the duties and responsibilities that may be given to any employee. The duties and responsibilities outlined in this position may be added to or changed when deemed appropriate and necessary by the supervisor.
The Cook is responsible for guaranteeing that the children are served meals and snacks prepared by methods that maintain high nutrient levels and that are sanitary. The Cook's will deliver meals to the classroom ready for family style meal service and suitable for the children's age and development. The Cook purchases all food and supplies necessary and keeps records required by the Child and Adult Care Food Program (CACFP). This position involves extensive organizing, problem solving, record keeping, and time management.
MINIMUM REQUIREMENTS: Course Work and training in food, nutrition, or dietetics. Experience in child food service preparation and management desirable. Knowledge of CACFP requirements is also desirable. Effective oral and written communication skills commensurate with the responsibilities of the position are required Valid driver's license and vehicle insurance. Ability to pass all requirements of the Head Start guidance and state licensure. RESPONSIBILITIES
Plans and prepares food in accordance with all policies. Purchase food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff. Plan meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. 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. With the guidance, 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. Maintains cost control, budget and inventory systems based on CAFCP procedures including records of food production, service, and attendance. 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. Cooperates with and participates in nutrition education activities for staff, parents and children. Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career, and professional development opportunities. Other duties as Assigned. Team Member Competencies
Individual Accountability Applied Learning Basic Technology Usage Responsibilities Goals
Statement of Non-Inclusivity: This job description is not to be construed as a complete listing of the duties and responsibilities that may be given to any employee. The duties and responsibilities outlined in this position may be added to or changed when deemed appropriate and necessary by the supervisor.