Head Cook

Job Code: 35-1012 Salary: $15.63 - $23.27 

Status: Full-time, Non-exempt Location: ELC

Department: Education Reports to: Office Manager

Telecommute: No Fleet: No

SUMMARY: Under the general direction of the Office Manager, the ELC Head Cook is responsible for ensuring all children receive a variety of well-balanced, nutritional meals daily. It is the Head Cook’s responsibility to manage the preparation of the meals and snacks by methods that maintain high nutrient levels and that are sanitary. It is also the Head Cook’s duty to oversee the kitchen staff and the coordination of the daily on-goings in the kitchen to ensure it follows Health & Safety standards. The Head Cook purchases the food and supplies as necessary and keeps records required by the Child and Adult Care Food Program (CACFP), the Delegate Agency, and the Grantee. This position involves extensive organizing, problem-solving, record-keeping, time management, and supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

· Adhere to all policies, standards, and procedures as dictated by Tribal Personnel Policies, CACFP regulations, NYS OCFS Child Care Licensing Regulations, the ELC Behavior Management Plan, the NAEYC Code of Ethical Conduct, PL102-477 regulations, and all other applicable regulations pertaining to health, safety and sanitation.

· Works in conjunction with the Office Manager to ensure renewal of the annual CACFP reimbursement program is completed.

· Plans and oversees the preparation of foods in accordance with the Child and Adult Care Food Program regulations, menus, and recipes reviewed with the SRMT Nutritionist.

· Direct the daily schedule for the preparation of meals and sanitization.

· Supervise and coordinate activities of other kitchen staff

· Oversees the preparation of meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensures foods taste good and look appealing, and that there are ample amounts of foods for children to have extra servings in addition to the minimum requirement set by CACFP.

· Use appropriate guidelines and CACFP tools to estimate amounts to be prepared for children and staff.

· Purchase food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.

· Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments.

· Works along with the SRMT Nutritionist to 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.

· Ensure that special diets (as determined by the ELC Nurse and/or Nutritionist) are adhered to.

· Maintain cost control, budget, and inventory systems based on CACFP procedures, including food production records, service, and attendance.

· Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food production and notifies Office Manager if equipment needs repair

· 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.

· Maintains all reporting documents and files appropriate in anticipation of audits.

· Participates in all emergency drills and environmental safety activities.

· Attends and participates in grantee-sponsored training, center pre-service, in-service training, and other continuing education, career, and professional development opportunities.

· Participates in the agency’s self-evaluation processes and grantee monitoring visits and complies with any other applicable program.

· Participates in general staff meetings, other meetings, and events planned by the grantee and delegate agency as requested.

· Ability to work independently.

· Performs other duties, as assigned.

SUPERVISORY RESPONSIBILITIES: The Head Cook shall carry out supervisory responsibilities in accordance with the organization's policies and applicable Tribal rules. Responsibilities also include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining of kitchen staff; addressing complaints and resolving problems within the kitchen.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Due to the sensitive nature of information, strict confidentiality must be maintained at all times.

EDUCATION AND/OR EXPERIENCE:

· High school diploma or GED, AND

· At least 3 years experience in food service, AND

· Must have at least one certificate of completion in culinary, nutrition, and/or dietetics.

· Preferred:

o 6-month experience managing or supervising kitchen production.

o Possess a current Food Handlers Certificate at the time of hiring.

OTHER SKILLS and ABILITIES:

o Must have knowledge in record keeping skills, along with skills pertaining to Microsoft programs.

o Able to prepare nutritious meals that are CACFP approved.

o Must have knowledge of proper food storage, preparation and cooking, recipe usage, standard weights and measures, and workplace safety practices.

o Must be able to lift up to 50 lbs.

PERFORMANCE EXPECTATIONS:

· Exhibit a friendly and courteous manner while maintaining a high level of professionalism in relationships with children, families, visitors, colleagues, other staff members, management, and community members.

· Positively deal with crisis situations. Deal with hostile, aggressive persons or situations.

· Be aware and sensitive to the needs that may arise when handling stressful and demanding circumstances. Immediate debriefing will be made available.

· Assist in maintaining a safe working environment in the ELC.

· Promote a positive image of the ELC and foster a climate of respect and integrity.

· Knowledge of the CACFP and child nutrition

REASONING ABILITY:

· Ability to implement regulations that govern programs for young children; acknowledging that all staff will cooperate in implementing a program that far exceeds minimum regulations.

· Ability to ensure that the rights and needs of children are the highest priority, while also recognizing the needs of other family members.

· To provide needed human and financial resources that will benefit families and children.

· To contribute to the ongoing review, evaluation, and modification of services as needed by the community, families, and children.

· To provide information about the services of the program to the community and to engage staff in cooperative problem-solving, planning, and continuing evaluation of themselves and the program.