Head Cook - Royal City (Internal only)

Inspire•Royal City, WA

11h•Onsite

About The Position

Position is responsible for the daily preparation and seasoning of foods and serves breakfast, lunch, and snacks according to recipes using a variety of kitchen utensils and equipment; washes dishes and all utensils used in the preparation of foods. Maintain inventory of kitchen equipment and food. Prepare reports required by funding source, including posting of menus, and meal participation records. Purchase food and related supplies for the program. Distinguishing Characteristics Inspire Development Centers provides Early Childhood Education (ECE) and social services to more than 4000 children, in center based and home based setting, at more than 25 Child Development Centers (CDC) throughout the State of Washington. Inspire provides services under various federal and state funded programs with differing regulations and stipulations, which must be coordinated and adhered to, including, but not limited to: Regional Head Start (RHS), Migrant Seasonal Head Start (MSHS), Early Childhood Education and Assistance Program (ECEAP) and Early Head Start (EHS). The agency is required to meet an annual quota of non-federal share (in-kind) funds. A large majority of children’s first language is Spanish. Supervisory and Other Relationships Head Cook reports to the Center Manager; coordinates the Cook’s activities, and works closely with Nutritionists Staff, Core Team, and Center Staff with and around children.

Requirements

Experience in planning meals
Experience in policy and procedure development
Excellent communication and interpersonal skills
Excellent problem-solving and decision-making skills
Experience in cooking and risk management
Understanding of the interrelationships between services and systems
Ability to read, write, and communicate in English and/or Spanish to fulfill the responsibilities of this position
Ability to learn new tasks quickly and efficiently
Ability to handle multiple tasks simultaneously and meet deadlines
Ability to gather data for reports
Strong customer service focus
Ability to work with culturally diverse population
Accurate documentation and recordkeeping skills
These skills and abilities are typically acquired through a combination of education, training and experience which would include at least one (1) year paid or volunteers institutional cooking experience.
The combination of education and experience will provide the competence and skills to perform the work of the position.
Must be at least 18 years of age
Valid Washington State driver’s license
Must pass initial and periodic criminal and background check
Must pass initial and periodic Department of Early Learning (DEL) background check
Must pass initial and periodic employee health clearance; (present it within forty-five (45) days of employment)
Current Food Handler card; (obtain the certification before employment)
Current First Aid / CPR cards, (obtain the training within thirty (30) days of employment)
Subject to initial and periodic TB screen
Human Immunodeficiency Virus (HIV / AIDS) training, (obtain the training within thirty (30) days of employment)
Blood Borne Pathogen training, (obtain the training within thirty (30) days of employment)
Subject to random drug screen
Must sign a Confidentiality Agreement
Must complete and sign a Conflict of Interest Disclosure Statement on an annual basis.

Nice To Haves

High School Diploma or General Educational Development (GED) certificate.
English/Spanish bi-lingual fluency.
Two (2) years work experience.
Knowledge of computer - data entry.
Have working knowledge of Head Start Performance Standards, HHS regulations, federal, state, and local child development requirements.

Responsibilities

Prepares nourishing, appetizing, attractive and well-balanced meals as required by USDA/CACFP and Head Start/ECEAP standards and WAC’s. Reviews all menu changes with Center Nurse, Health Assistant and/or Center Manager and seeks approval by same prior to implementation.
Maintains all safety and sanitation standards in preparing, storing, and serving of all foods, according with licensing requirements and agency procedures.
Posts required health and food regulations and maintains required USDA daily meal planning records.
Maintains current food inventory, date items and rotates before placing on shelves when received from vendor. Requests all food items necessary for nutritious meal preparation in conjunction with Center Manager.
Properly cleans/disinfects kitchen, cooking equipment, utensils, pots, dishes, refrigerators, ranges, and freezers used in the preparation, and serving of meals on a daily basis.
Participates as requested in special center activities, such as those with and for parents, (parent meetings, family activities, policy council meetings), which may require attendance in the evenings or weekends. Coordinates with Teachers, to plan nutrition related classroom activities.
Provides adequate training to cook(s). Shows interest in furthering professional growth by attending staff meetings, workshops, trainings, and seminars.
Maintains confidentiality of program and client/participants related information at all times.
Perform all other duties as assigned.