Cook I

North Coast Opportunities, Inc.•Upper Lake, CA

2d•$21 - $22•Onsite

About The Position

Working as a cooperative and collaborative member of a Head Start (HS) or Early Head Start (EHS) team, facilitates the overall food service function for one or more sites in accordance with Child Care Food Program (CCFP) and Head Start (HS) Performance Standards. Primary responsibilities include planning and preparation of meals and snacks for children and coordinating with teaching staff to plan nutrition education activities for children.

Requirements

Must be at least 18 years of age.
For work related driving, employee must have: a current, valid California driver’s license; a driving record that demonstrates the employee is a safe, appropriate driver as verified by a DMV printout; and, proof of personal automobile insurance; or reliable transportation with proof of automobile insurance.
Employment is contingent on completion of a pre-employment health screening, and meeting TB test and regulatory immunization and vaccination requirements related to work in a Head Start Program and a licensed child care facility.
Employment is contingent on receipt by program of a Criminal Record Clearance confirming eligibility to work in a licensed childcare facility.
Level I – Must complete 3 ECE/CDV or Nutrition/Culinary units within 12 months of being hired.
Level II – 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required.
Level III- 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required.
Levels II and III: 2 years of experience as an HSCDP Cook or in a comparable commercial or institutional cooking environment required.
Knowledge of: Principles and practices of interpersonal communications.
Large-scale food preparation and cooking methods as well as related sanitation regulations and practices.
Math skills sufficient to perform the duties of the position.
Computer and internet use as relates to the duties of the position; prior use of Microsoft Office 365 preferred.
Ability to: Interact with others in a culturally and emotionally sensitive manner.
Communicate clearly and appropriately both verbally and in writing in English (required) in an effective and professional manner.
Plan and prepare wholesome, nutritionally balanced meals using provided guidelines and requirements.
Demonstrate a willingness to work as part of a team and also be able to work independently
Work effectively and professionally with parents and other adults as well as with children from a variety of socio-economic backgrounds.
Work effectively as part of a team but have the ability to work independently.
Maintain confidential information, documentation, and handle sensitive situations appropriately.
Accurately and legibly maintain records and prepare reports either by hand, or by using a computer and related software programs.
Work flexible hours for scheduled weekend or evening activities as needed.
Be flexible and able to meet the changing needs of the program.

Nice To Haves

ServSafe Food Handler or ServSafe Food Manager certification is preferred.
A minimum of 15 hours of Child Health and Safety training and maintain a current Infant and Child CPR First Aid certification preferred.
A general understanding of food values and nutrition is preferred.
Head Start Performance Standards preferred.

Responsibilities

Responsible for the health and safety of children enrolled at the site while under HSCDP care.
Participate in regular reflective supervision sessions and self-assessment to promote ongoing professional development.
Plans and prepares meals and snacks using provided menus and CCFP guidelines that incorporate any identified dietary needs and restrictions of the children.
Purchases and transports groceries and supplies as needed following established budgetary limits.
Maintains an accurate inventory of on-hand food and supplies including “disaster food” and substitute meals.
Ensures service of meals and snacks is done on schedule and in a way that is generally appealing to the children; engages children in meal and snack setup and service as appropriate.
Ensures kitchen labels are in place and current so food, supplies and equipment can be easily located by other staff and volunteers as needed.
Completes all required forms and reports related to the kitchen and the food service functions.
Maintains a sanitary environment by performing scheduled daily and weekly kitchen cleaning duties.
Completes equipment inventory annually and notifies Nutrition Coordinator of needed supplies or equipment.
Works in the classroom to facilitate staff break reliefs or as a substitute as assigned.
Provides nutritional information and recipes to parents and maintains a nutrition bulletin board with information updated monthly.
Informs Site Supervisor of all concerns, observations or information provided by a parent or guardian, in a timely manner.
For bilingual employees, performs all job duties utilizing dual language ability as necessary to provide optimum support and services for clients and HSCDP staff.
Attends staff meetings, in-service training sessions and conferences as required.
Responsible for generating, collecting and documenting Non-Federal Share Match.
Other duties as assigned or required.
Follows weekly Infant Meal Records to prepare individualized meals for children under 1 year of age.
Follows established procedures for bottle sanitation and preparation; breastmilk storage; and mixing and usage of formula.