Cook

Rolling Plains Management Corporation is seeking a part time Cook position for our Chillicothe Child Development Center in Chillicothe, Texas.  The position's hours will be set by the Center Director; however, occasional changes may be made in the schedule as needed.  Must be able to adapt to flexible work schedules as established by management.

Rolling Plains Management Corporation offers part-time benefits to include telemedicine, tele-counseling, EAP, and participation in a 401(K) plan with up to a 5% match.  Additionally, leave and holiday benefits are offered to part-time employees and are accrued based on hours worked. 

The Cook will supervise production/preparation, food purchases, and service of meals in accordance with established USDA and State guidelines and standards of nutrition, health, and sanitation. Plan nutritious meals and snacks for Head Start students, parents and teachers. Perform administrative tasks in support of the food preparation process, including documentation maintenance of records. 

ESSENTIAL JOB FUNCTIONS

• Responsible for overseeing all food service operations.
• Maintain all local, State, and Federal (including Licensing and Health Department) food service health and sanitation standards.
• Assemble food, dishes, utensils and supplies needed for timely meal preparation.
• Prepare high-quality nutritional food, in quantity sufficient for Center needs.
• Prepare menus and follow standardized recipes.
• Adhere to sanitation and safety procedures. Assure that food temperatures are hot or cold enough and kitchen areas are sanitary so that health standards are maintained.
• Wash dishes, pots, pans and utensils using approved sanitation methods.
• Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.
• Order or shop for all food and non-food items required for meal preparation. Complete grocery tickets with itemized purchases, including number of items, item description, cost per item, and total costs of items. If bought by pound, indicate weight of items. Take advantage of sale items and practice other good kitchen economy habits. Have a procedure for tracking tickets for monthly report.
• Maintain inventory of all kitchen goods. Use oldest inventory before using newer purchases.
• Ensure that all special dietary needs of children are met.
• Maintain food inventories as required.
• Prepare all meals (breakfast, lunch, and snacks). Serve breakfast to children arriving late that have not eaten.
• Take head count in the manner required by USDA and accurately record count on proper forms.
• Compare head count with attendance to ensure accuracy. Coordinate with staff for special activities.
• Maintain food preparation area in a safe and sanitary manner.
• Prepare all paperwork for USDA and program guidelines.
• Ensure TDFPS regulations are followed to maintain license.
• Communicate effectively with other team members and management.
• Show up to work, on time, ready to work scheduled hours.
• Assure that no child is ever left alone or unattended.
• Must be aware of the legal and professional responsibilities with regard to reporting suspected child abuse and neglect by parents, staff members, and others, in accordance with the provisions of Federal, State, or local law.
• Ensure Attendance (form H1535) and Daily Meal Production (form H1530) is done weekly.
• Ensure that Claim for Reimbursement, (form H4502) and Claim for Reimbursement worksheet (H4502) are done on a monthly basis and submitted on last day of month.
• Submit Time Distribution Report on the last day of each month.
• Ensure that Enrolled, New Enrolled, Drop List (Blue Form) are done monthly and submitted to CACFP Clerk by the last day of each month.
• Maintain Eligibility for CACFP Food Program (form B).
• Maintain CACFP Application on file
• Maintain CACFP documentation on file.
   

Qualifications

• High School diploma or GED preferred.
• Health Department Certificate desired
• Must be at least 18 years old.
• Must possess basic math skills.
• Working knowledge of sanitation and safety procedures prescribed for kitchen production.
• Ability to communicate effectively with other team members and management.
• Ability to balance a variety of duties, prioritize and meet deadlines required.
• Basic computer skills desired.  
• Ability and desire to work with diverse populations required.
• Ability to understand and carry out instructions and procedures required.
• Available for a light amount of night and weekend work.
• Must be flexible and able to adapt to change in the workplace.

PHYSICAL DEMANDS

• Ability to maintain physical condition and stamina appropriate to the performance of assigned duties and responsibilities which may include sitting or standing for extended periods of time, driving or riding in a sedan, bus or van, and interacting with children at the child’s eye level (which includes floor activities) or other duties assigned. 
• High level of daily repetitive motion with hands and arms in food preparation and delivery activities.
• Continuous standing and walking for most of an 8-hour workday.
• Frequent daily bending and lifting of bulk foods, equipment or other items.  On occasion, employee must lift and/or remove up to 25 lbs.
• Occasional pushing or pulling of weight over 25 lbs.
• Regular bending, squatting or crouching.
• Regular reaching occurs to retrieve utensils and food items or other items.
• The usual requirements in a classroom environment may require lifting boxes of supplies, equipment and occasional adjustments of office furniture.
• Regularly required to sit for extended periods of time.

WORK ENVIRONMENT

• Possess ability to adapt to inclement weather conditions and/or situations.
• Noise level could be moderate to loud working in a center and kitchen.
• Ability to work in a stressful environment and deal effectively with stress.
• Ability to adapt to flexible work schedules as established by management.
• Ability to work in close quarters.

TRAVEL REQUIREMENTS

• Light to normal travel – ability to travel for activities such as meetings, classes, and workshops in and out of the service area. 
• Must be able to travel by air as needed to attend training, conferences, and related activities.