HEAD COOK

Description

Grade: E7 Non-Exempt X

Reports to: Center Director

Basic Function or Position Summary:

Manages all aspects of food preparation and service at Childcare location, including ordering of food and menu development.  Coordinates preparation and distribution of meals for assigned Summer Food program sites.

Pay Rate is $17.33 per hour

Requirements

Position Responsibilities and Specific Duties:

• Ensure Health Department regulations are met, including but not limited to:
  • Safety and sanitation of kitchen facilities
  • Proper temperatures for food storage (refrigerators, freezers) are maintained and recorded. 
  • Safe food handling procedures
  • Foods are cooked to safe temperature.
  • Washing of dishes
  • Labeling of prepared foods
  • Washing of hands.
• Assure regulations pertaining to food service are followed from:
  • Head Start Performance Standards
  • New York State Office of Children and Families Day Care Regulations 
  • Child and Adult Care Food Program (CACFP)
  • Summer Food Service Program (SFSP)
• Plan menus for childcare site and summer food program:
• Submit menus for regulatory approval.
• Cook and prepare daily meals.
• Provide substitutions that meet regulatory approval when vendor supply does not allow for original menu items.
• Assist in the development of special menus/diets and ensure they are followed.
• Establishes smooth, efficient routines and assigns roles for food service staff to ensure: 
  • food is prepped and cooked in a safe and healthy manner with a high-quality taste.
  • food is served on time and with an appealing presentation.
  • kitchen area remains a clean and safe environment.
  • dishes and other materials are cleaned on a daily basis. 
• Order food and supplies, including table service, serving dishes and paper products within budget parameters.
• Assist with planning and provide oversight of Food Service budget.
• Maintains inventory & reviews pricing. 
• Attends meetings and training courses as required.
• Assists with training and identifies training needs for Food Service Staff and volunteers.
• Assists management team with purchasing and maintenance of kitchen equipment.
• Assists management team with the development of Food Service procedures.
• Assists center staff in planning food for special events.
• Completes accurate reports as required by supervisor or funders, including: production sheets for CACFP and SFSP.
• Coordinate the distribution of food to assigned SFSP sites, ensuring timely delivery while maintaining healthy temperature and high quality of meal.
• Order and coordinate delivery of milk from vendors directly to sites
• Transport, as needed, food and supplies to off-site locations.
• Maintains a good working relationship between co-workers, employees, and vendors, and ongoing communication with staff and vendors. 
• Promotes agency mission.
• Maintains confidentiality and complies with the code of ethics.
• Maintains consistent professional customer service.
• Job performance incorporates integrated service delivery model while promoting self-sufficiency.
• Other duties as designated by supervisor.

Key Working Relationships: 

A. Internal: Assistant Cook, Kitchen Assistant, Summer Food Staff, and Childcare Staff

B. External: Vendors, Customers, and Summer Food Program participating agencies

Supervisory Scope

Number of staff supervised: 0

Organizational Responsibilities:

• Adheres to all policies and procedures.
• Gathers appropriate documentation and tracks outcomes.
• Participates in organizational committee structures as appropriate.
• Participates in organizational and divisional management systems.

 Knowledge, Skills Required:

• Associate’s degree or educational certificate in Food Preparation and Food Management and 2 years cooking experience, or High School diploma/GED and 2 years of Head Cook experience, preferably in catering or an institutional setting. 
• Knowledge of health and sanitation procedures and practices.
• Knowledge of food allergies and food related diseases and the ingredients that can cause allergies/intolerances.
• Supervisory skills preferred. 
• Basic math and record keeping skills.

Physical

• Ability to lift up to and including 25-50 pounds of physical effort.

Special Requirements:

• Have or obtain within 90 days of employment, Food Handler Safety Training Certificate (as required by Chautauqua County Department of Health).
• Meets OCFS training requirements and maintains training logs.
• Must be able to provide consistent even tempered customer service at all times.
• Completes all required NYS background clearances.
• Pre-employment physical exams and TB Testing.
• Valid Driver’s license.
• Reliable transportation.
• Authorized Driver of a COI Vehicle. 
• Ability to travel throughout the county.
• Pre-employment drug and alcohol testing required: subject to random drug and alcohol testing for cause. 
• Works compassionately with a diverse population.