Job Title:

Cook

Provider:

New St. Paul Head Start

Center Name:

Open

Employment Type:

full time

Job Description/ Duties:

Duties Statement: This position is one role in a large system of services provided to children and families.  A strong food service program is important to supporting the goals of the program.  This position is responsible the ordering, preparing, serving and documenting of meals and snacks.  It includes following menus and all phases of kitchen operations including inventory control.  The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas.  The position may prepare foods for infants and toddlers and/or preschool children following the USDA/CACFP standards.  Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

Required Tasks

  • Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
  • Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
  • Oversees the processing and storage of food and food related items as they are delivered.
  • Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).
  • Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
  • Prepares and serves all meals as planned, paying attention to food presentation and freshness.
  • Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
  • Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly.
  • Solicits menu ideas from Head Start/Early Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.
  • Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in a Head Start/Early Head Start classroom and individual needs are met for infants and toddlers.
  • Ensures that dishes are returned to the kitchen.
  • Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested and approved by the Center Supervisor or Nutrition Manager.
  • Ensures that dishes and equipment are cleaned and stored for the next meal.
  • Responsible for proper receiving, inventory, storage of food and clean-up of kitchen and equipment.
  • Notifies immediate supervisor and Nutrition Services Team of any safety or health issues or concerns.

Requirements/Credentials:

Qualifications:  The minimum requirement is that the individual be 18 years of age and has two years food preparation experience and be able to comply with any state food permit/health requirements.    Experience in quantity food preparation and inventory control is preferred.  Previous Head Start/Early Head Start experience preferred.  Obtain and maintain certification as a ServSafe Food Protection Manager.  This is an entry-level position requiring a high school diploma or G.E.D.

Skills Required: Ability to organize and direct all kitchen activities.  Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition.  Ability to take direction and prepare meals according to menus and guidance provided and in cooperation with registered dietitian/nutritionist who approves menus.   Ability to be flexible in food preparation and other food related activities.  Ability to work sensitively with staff, children and parents.  Ability to organize time efficiently and accept responsibility with limited supervision.  Ability to maintain confidentiality about any information regarding families and staff.  Ability to work with registered dietitian/nutritionist for menu approval and periodic adaptations.

Physical Requirements:  Acceptable tuberculosis screening results, a clear criminal records check (including sex offender registry check and State or FBI fingerprint checks), child abuse registry check and an initial health exam are required post job offer and prior to employment, as well as annual clearances.

 

Benefits:

Health, Vision, Dental, Retirement

Employer Info:

http://nspheadstart.org (http://www.nspheadstart.org)

How to Apply:

Interested candidates should fax their resumes to the attention of Human Resources at 313-835-0401 or email at HumanResources@NewStPaul-HS.org