Cook

Position: Cook Department: Head Start
Duration: Fulltime – 12 Months Pay Grade: H2 Non-Exempt
Supervised By: Health & Nutrition Manager Supervises: No One
I. OBJECTIVE:
To plan, prepare, and cook nutritious food to ensure the highest quality service and experience for children, staff, and families while warranting proper food handling and sanitation.
II. RESPONSIBILITIES & DUTIES:
• Ability and experience in following recipes, including measuring, weighing and mixing ingredients for preparing food.
• Creating store list and grocery shopping by menu which meets USDA standards 1x per week.
• Follow ServSafe, CACFP, VDH and DOE Guidelines
• Follow USDA serving sizes in order to reduce waste.
• Proper sanitation and organization of Kitchen area/cafeteria.
• Willingness to step into classroom if need arises.
• Performing duties requested by Supervisor, Head Start Director, COO, and CEO.
III. UNIVERSAL STANDARDS:
A. Communication
1. Ability to communicate (in-person and electronically) with staff, superiors, community officials, families effectively and appropriately.
B. Cultural Competence
1. Positive, caring and supportive attitude characterized by understanding and non-judgmental commitment to participant families, coworkers, superiors, and all other persons with whom interaction occurs.
2. Comply with all Standards of Conduct and Confidentiality Policies as these are considered of the utmost importance in working with community residents.
C. Organization
1. Ability to manage time, energy and workspace well in order to accomplish all assigned tasks successfully.
D. Reporting
1. Ability to complete weekly, monthly, quarterly, and yearly reports.
a. Daily – Cleaning and Temp. Log
b. Weekly – Grocery Shopping, Rotating Supplies Based on Dates, Turning in Receipts
c. Biweekly - Timesheets
d. Quarterly Inventory
e. Biyearly - Deep clean of kitchen
E. Health and Safety
1. Ability to squat, sit, stand, walk, bend, stoop, reach, hear, see, speak, and lift and/or carry at least 40lbs.
2. Knowingness of possibility to exposure of blood, bodily fluids, or tissues
3. Knowingness of possibility to exposure of communicable diseases
F. Technology
1. Microsoft Office (Word, Excel, etc.) proficient.
2. Willingness to train in program and agency data management systems
G. Professionalism
1. Ability to casually present oneself.
2. Accountability – Timely, Attendance
3. Team Oriented
4. Possess problem solving skills.
5. Continue to expand knowledge by attending trainings, etc.
IV. EDUCATIONAL REQUIREMENTS:
High School Diploma/GED. Must have or willing to obtain ServSafe certification.
Willingness to complete/continue trainings/certifications - Any other trainings/certifications deemed necessary. Must maintain certain certifications.
V. ADDITIONAL REQUIREMENTS:
Comply with all background checks required by the program.
Valid Virginia Driver’s Licenses may be required
* Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, activities, assigned location, and hours of work, may change at any time with or without notice.