Part-Time Cook: Head Start NC#2

AREAS OF RESPONSIBILITY: Responsible for preparing meals or assisting with meal preparation for
children
enrolled in the Head Start program using established guidelines and procedures to better meet their nutritional needs.

MAJOR DUTIES:

1. Purchase and secure proper storage for raw materials and supplies for meal
preparation, according to prepared menus and meal production records, as assigned.

2. Prepare meals and/or snacks according to prepared menu and Child and Adult Care Food Program requirements, as assigned.

3. Follow and adhere to safe food handling and sanitation standards according to program
requirements and procedures.

4. Obtain, compile, record, and maintain nutritional information for each child on appropriate
forms, as assigned.

5. Maintain accurate records according to CACFP and program requirements, as assigned.

6. Maintain a clean, safe, and sanitary environment in the kitchen or food preparation area and
food storage areas at all times.

7. Maintain equipment and kitchen or food preparations facilities.

8. Assist the cook with the preparation and delivery of meals using established guidelines and
procedures to meet their nutritional needs, as assigned.

9. Actively participate in efforts to meet the SENCA Head Start goals identified with the current
SENCA Head Start Strategic Plan.

10. Actively participate in efforts to meet the SENCA goals identified within the current SENCA
Strategic Plan.

11. Actively participate in setting, tracking, and attaining the three national ROMA Next Generation
Goals.

JOB DESCRIPTION-COOK AIDE -CONTINUED

12. Demonstrate active employee engagement by using individual talents, providing a consistent
level of high performance, building connections and professional networks, having high energy,
broadening responsibilities, and building on those responsibilities.

13. Perform any other duties as assigned by supervisor in keeping with the efficiency and
effectiveness of the Head Start program.

MINIMUM QUALIFICATIONS:

1. Must possess high school diploma or equivalent.

2. Education/Knowledge: Knowledge of standard cooking terms, measures, and procedures helpful.

3. Minimum Age: 18

4. Experience: Experience in food preparation and food service for groups of 20 or more
preferred.

5. Communicates effectively and efficiently, and comprehend various forms of communication.

6. Ability to perform simple mathematical equations related to measure and conversion.

7. Ability to understand and follow directions for food preparation/recipes.

8. Ability to lift weights up to 30 pounds occasionally.

9. Ability to interact effectively with co-workers and parents.

10. Ability to work with others using a team model and to follow basic teamwork principles.

OTHER REQUIREMENTS:

1. Must be able to travel on agency business and attend out of area training meetings and/or
conferences as required.

2. Maintain an effective working relationship with staff, program participants, general public,
and other state and federal agencies.

3. Maintain ones' self at all times so as not to bring discredit upon themselves or the agency.

4. Must successfully complete any additional training or orientation for the position required by
SENCA or by funding source/grantor standards of eligibility.

5. Understand and comply with the agency's Affirmative Action/Equal Opportunity Policy, Drug and Alcohol Free Workplace Policy, Confidentiality of Information Policy, Safety Plan and Personnel Policies.