Lead Cook: Fort Scott

SEK-CAP•Fort Scott, KS

1d•Onsite

About The Position

Responsible for guaranteeing children are served nutritious, tasteful, appealing meals and snacks according to CACFP guidelines. Prepare breakfast, lunch, and/or snack for enrolled children, staff, and visitors. Supervise the kitchen staff to ensure daily function of all food service activities meets established expectations. Uphold and ensure all meals/snacks prepared meet the Department of Health rules and regulations and Head Start Performance Standards. Plan and conduct nutritional learning experiences, purchase all food, and supplies necessary and keep records required by CACFP. Gain knowledge of proper food preparation, temperature control, sanitation, and portion sizes. Provide cross training to assure the delivery of high quality, timely meals, and snacks during days of operation.

Requirements

Basic computer skills General PC knowledge, must have a working knowledge of Microsoft Office Suite, data entry, Email and Digital Calendars
Basic operation skills of general office equipment such as photocopiers, faxes, and phone systems.
Superior interpersonal skills. Ability to get along with diverse personalities. Tactful, mature, and flexible.
Ability to meet and deal tactfully with the public and to communicate effectively and clearly both orally and in writing.
Resourceful and well organized.
Ability to learn and adapt.
Experience cooking for groups of 20 or more.
Ability to calculate serving quantities, adjust recipes, and manage portion sizes.
Efficient knife skills and safe kitchen practices.
High school diploma or GED required.
Obtain First Aid and CPR certification within 30 days of employment.
Successfully complete a physical exam and TB skin test before beginning employment and every three years thereafter, with the exception of a diagnosed medical condition requiring annual exams.
Pass criminal history background check and drug screening.
Possess a valid driver’s license and be insurable under agency coverage.
Basic math skills to maintain accurate CACFP documentation.
Strong time management skills to maintain meal service schedules.

Responsibilities

Prepare well-balanced, nutritious, appetizing meals daily by accurately following menus and recipes provided by the Nutrition Services Manager, ensuring that meals are prepared on time and correct portions are served at the appropriate temperature.
Prepare an appropriate amount of food utilizing standards set by CACFP.
Plans meals in advance to minimize the need for food substitutions; when substitutions are necessary, with prior approval by Nutrition Services Manager, purchases and serves food of equivalent nutritional value.
With the guidance of the Nutrition Services Manager, modify menus and recipes and prepare foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies.
Review menus to determine food requirements including variety and quantity of food for preparation.
Prepare a wide variety of foods in accordance with provided recipes following the established monthly menus provided by Nutrition Services Manager.
Contact Nutrition Services Manager for guidance if the menu must be modified.
Prepare food for special events as needed.
Observe good sanitation practices in all aspects of food preparation, food service and clean-up.
Food temperatures must be taken at appropriate times and recorded as required.
Responsible for receiving and storing food and supplies in accordance with all food safety and sanitation guidelines and regulations.
Purchase supplies and equipment needed for daily cooking activities.
Requisition for supplies as needed.
Report any malfunctioning kitchen appliance to Center Manager.
Share duties with the Prep Cook for efficient functioning of food service program.
Educate customers on nutritional values and food groups when requested.
Work with teachers to plan learning experiences weekly which focus upon good nutrition for children. These food experiences are to be developmentally appropriate, varied in content, and designed to promote self-help, fine motor, social, and cognitive skills.
Submit Cook’s Report to Nutrition Services Manager monthly.
Follow current CACFP guidelines and expectations.
Comply with Head Start Performance Standards, and Program Policies.
Utilize Positive Behavior Support (PBS) strategies to prevent and defuse disruptive behavior.
Supervises kitchen staff on daily functioning of food service program.
Complete and submit performance appraisals for staff directly supervising.
Maintain regular, reliable attendance to ensure consistency and safety for children.
Collaborate with classroom staff to maintain a safe, welcoming, and engaging learning environment.
Demonstrate professionalism by actively advocating for SEK-CAP, Inc. within the community and serving as a strong advocate for Head Start children and families.
Respecting and supporting cultural differences and diverse family structures while maintaining strict confidentiality and privacy of all those involved with SEK-CAP. Through these actions, the Lead Teacher upholds the agency’s mission and fosters trust, inclusivity, and positive relationships with families and the community.
Ability to establish and maintain positive, effective working relationships with co-workers, community partners, and customers.
Demonstrate a strong work ethic by adhering to schedules, following supervision directives, and complying with all agency policies and procedures.
Other duties as assigned.