Head Start Cook-Temporary

• Plans and prepares foods under the Child and Adult Care Food Program (CACFP), Head Start Food Service Policy, Menus, and Recipes in such a way that a minimum of nutrients is lost from foods.
• Ensure that foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
• Purchases food and supplies necessary to prepare the planned menus.
• Plans meals far enough in advance to minimize the need for food substitutions, considering menus for children's field trips; notes all modifications and substitutes on the posted menu and for CACFP records.
• Modifies menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies with the guidance of the contracted Nutritionist.
• Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen.
• Delivers food from the kitchen to the classrooms ready to be served, suitable for the children's age and development. (See guidance)
• Maintains cost control, budget, and inventory systems based on CAFCP procedures, including records of food production, service, and attendance.
• Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service, and assists in purchasing as needed.
• Assists teachers with developing food activities for the children in the classroom.
• Cooperates with and participates in nutrition education activities for staff, parents, and children.
• Participates in all emergency drills and environmental safety activities.
• Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career, and professional development opportunities.
• Participates in the agency's self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
• Participates in general staff meetings and other meetings and events planned by the grantee and delegate agency as requested.
• Performs other duties, as assigned.
• Is required by the State of Arizona, the Office of Head Start, and the Cocopah Tribal Social Services to be a mandated reporter of child abuse and neglect.

Including records of food service and attendance.

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge in coursework and training in foods, nutrition, and/or dietetics.
• Possess knowledge of the principles and practices of current state child nutrition and of the eating habits of the children served in the program.
• Demonstrated skills in preparing these foods in a nutritious, good-tasting, and appealing manner. Experience in child food service preparation and management is desirable.
• Knowledge of CACFP requirements is also desirable.
• Knowledge of the challenges and strengths of low-income and tribal families.
• Effective oral and written communication skills.
• Ability to pass a physical exam every two years and a TB test yearly.
• Ability to present a positive image of the organization to members of the community.
• Knowledge and ability to use kitchen utensils and equipment, and wash dishes.
• Knowledge and ability to operate office equipment, including but not limited to the telephone & copier, and use handwriting materials to prepare reports and documentation.
• Knowledge and ability to operate a computer and office equipment, including software related to ChildPlus, Teaching Strategies Gold, ReadyRosie, and Class Dojo. Must have effective organizational, problem-solving, time management, and analytical skills.
• Ability to travel periodically to trainings.
• Ability to learn and comprehend information from Procedures Manuals online and in paper form.
• Ability to calculate to determine the number of meals to be served and to adjust recipes and serving portions.
• Must be able to physically move through grocery stores, the center, and classrooms.
• Ability to stand for long periods as well as stooping, repeated bending, reaching/stretching, squatting, lifting, and climbing.
• Ability to lift 55 pounds is required.

WORKING CONDITIONS

• Tasks that involve infrequent possible exposure to blood, bodily fluids, or tissues.
• Risk involved with travel on main highways, side streets, and rural roads during business travel, including occasional evening and weekend meetings and events.
• Tasks that involve handling implements or utensils.
• Use of public or shared bathroom facilities or telephones.
• Possible exposure to communicable diseases.
• Ability to stand for long periods as well as stooping, repeated bending, reaching/stretching, squatting, lifting, and climbing.
• Must be able to travel, enter, and exit a vehicle without assistance.
• Exposure to adverse weather conditions.
• Proper clothing, shoes, and hair restraints according to Health Department Standards are to be worn daily.

QUALIFICATIONS

• Must possess a current Food Handler's Certificate
• ServSafe Certification desired, or ability to obtain and implement this certification.
• Valid Arizona Driver's License and proof of vehicle liability insurance
• Minimum of 21 years or older
• First Aid/CPR certification preferred, or certification must be obtained after employment
• Must be able to pass T.B. skin testing, X-ray, and yearly physical examination
• Must be free of communicable diseases and breathing impairments.
• Must be able to undergo and pass a DPS/FBI fingerprint background investigation, and cannot have two (2) or more misdemeanors or felony convictions.
• Must possess emotional maturity, willingness to cooperate with the aims of Head Start, respect for children and adults from various cultures and backgrounds, flexibility, patience, good personal hygiene, and physical and mental health that do not interfere with responsibilities

EDUCATION, EXPERIENCE, REQUIREMENTS

• High School Diploma or GED
• Food Service or Culinary degree or certification.
• 2 years' work experience in institutional cooking may be considered.
• Experience successfully working with a culturally diverse staff & clients is desirable.

Under the general supervision of the Head Start Director and guidance from the contracted Nutritionist, the Cook is responsible for guaranteeing that the children are served highly nutritious, good-tasting, and appealing meals. The position is temporary and would be scheduled for 40 hours per week, with benefits. The assignment will be needed for up to 4-6 weeks or will end once coverage is no longer required.