Lead Cook: CHOICES

Classification: Full-time Status: Non-exempt

POSITION SUMMARY:

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.

ESSENTIAL FUNCTIONS:

Menu & Meal Planning

• 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.
• Supervises kitchen staff on daily functioning of food service program.
• Complete and submit performance appraisals for staff directly supervising.

• Utilize Positive Behavior Support (PBS) strategies to prevent and defuse disruptive behavior.
• Respect and support cultural differences and diverse family structures.
• Demonstrate good work habits such as arriving on time and adhering to appropriate break times.
• Attend mandatory In-Service trainings and staff meetings.
• Responsibility to report any suspected abuse or neglect to appropriate authority.
• Advocate for SEK-CAP, Inc. in the community.
• Maintain and assure confidentiality and privacy of SEK-CAP customers.
• Uphold and promote the core values and mission statement of SEK-CAP.
• Support management decisions both in actions and words.
• Other duties as assigned.

• Ability to work effectively with diverse individuals and personalities.
• Strong interpersonal and communication skills.
• Ability to learn, adapt to change, and remain organized in a fast-paced environment.
• Ability to maintain positive, effective working relationships with coworkers and program partners.

• 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.

• Ability to use hands and fingers to handle or operate objects, tools, or controls; reach with hands and arms; and communicate effectively in person and by telephone.
• Vision requirements include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
• Ability to sit, stand, walk, stoop, kneel, and crouch as needed throughout the day.
• Regularly lift and/or move up to 30 pounds.
• The work environment may include occasional exposure to wet and/or humid conditions, outdoor weather, and temperature extremes such as heat and cold. The noise level is generally quiet to moderate but can be loud.

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Paid training
• Vision insurance

• Monday to Friday