Job Summary:
Incumbent provides the food service operation of the assigned Early Head Start or Head Start Center, including: planning, coordinating, directing and evaluating.
Roles & Responsibilities:
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Keeps all required records to include: Invoices, Production Worksheets and Lunch Counts, which are to be maintained by all food service personnel.
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Submits all required records on a weekly basis.
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Records monthly inventory of all food, supplies and equipment.
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Prepares food for the appropriate number of children and staff in accordance with guidelines established in the Standardized Recipes and USDA Regulations.
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Stays familiar with portion sizing and substituting food items in compliance with diet restrictions.
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Develops and tests recipes and products to avoid waste.
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Provides written input into menu planning.
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Supervises preparation/serving of food and cleaning of kitchen equipment.
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Carries out safety, sanitation and hygiene requirements.
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Receives and verifies all incoming food and non-food items.
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Attends all in-service training and workshops, as necessary to demonstrate and maintain proficiency in food services.
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Pursues job related continuing education to qualify for merit promotions and increases.
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Reports supplies needed.
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Reports defective equipment and repair needs.
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Cleans dining facility after each meal prepared.
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Solicits in-kind contributions.
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Interacts pleasantly with children, as they are involved in activities related to meal serving.
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Performs other duties as assigned.
Additional Responsibilities for Cook II:
Services 100 or more children.
Level 1: Equivalent to a high school diploma or GED
