Substitute Cook

Description

· Responsible for providing   healthy and nutritious meals to the children, staff and volunteers of Head   Start.   Responsible for providing  healthy and nutritious meals to the children, staff and volunteers of Head  Start. 

Requirements

 Direct the preparation of approximately 20-100 meals a day that meet USDA, Head Start and additional governing body nutrition requirements based on location.

• Serve meals that are high in nutrients and low in fat, salt and sugar.
• Maintain appropriate records and complete paperwork in a timely manner. Maintain all recordkeeping accurately, including the milk inventory, program expense record, cleaning schedule, food allergies and serving methods.
• Knowledgeable on correct food preparation procedures, including temperatures, portions and serving methods. 
• Incorporate cooking from scratch when preparing meals. Limit serving processed items.
• Ensure that meals are prepared on schedule, that food is held at the correct temperature and that there are enough portions per meal.
• Use initiative, judgment, and creativity in seasoning food, estimating amounts to be prepared and preparing attractive food.
• Plan and complete routine cleaning maintenance of kitchen and equipment.
• Wash dishes and utensils as necessary.
•  Maintain confidentiality in regards to staff and family information.
• Fulfill role as a mandated reporter as stated in the Child Abuse and Neglect Policy.
• This position requires occasionally filling in for other teachers, possibly at another site.
• Other duties as requested by Health & Safety Manager, Head Start Director, the Executive Director, and/or other members of the Head Start Leadership Team. 

• ·A high school equivalent diploma 
• Experience preferred
• Preferred ServeSafe or equivalent training course
• Obtain and/or Maintain certification in CPR and First Aid