Cook

Job Description

Job Description

Description

The Cook is responsible for the preparation, service and storage of nutritious meals and snacks for a Head Start/Early Head Start Center.

The Cook is responsible for promoting the mission of ABCD Head Start & Children’s Services; building an understanding of the program by communicating this mission to staff, families and the community.

This position must comply with all federal, state and local laws, regulations, standards and policies, including those of the federal Administration for Children and Families (ACF), the Massachusetts Department of Early Education and Care (EEC), the Individuals with Disabilities Education Act (IDEA), Massachusetts Department of Elementary and Secondary Education (DESE), US Department of Agriculture (USDA), Massachusetts disability law (Chapter 766), Boston Family Engagement Network (BFEN) and ABCD, Inc. Head Start and Children’s Services policies and procedures.

All ABCD Head Start/Early Head Start and Children’s Services personnel who are paid to care for, or work with, children are MANDATED BY LAW to report all suspected cases of child abuse and neglect to the Massachusetts Department of Children and Families (DCF), pursuant to Massachusetts General Laws Chapter 119 §§ 51A – 51G. Any staff member who suspects child abuse or neglect of a child must inform his or her supervisor immediately.

The responsibilities of a particular position may support both Early Head Start and Head Start depending on the individual assignment. The specific corresponding funding allocation will be documented on the personnel payroll authorization or change of status form.

All communications are potentially sensitive and are subject to Head Start's policy on confidentiality.

Specialized Food and Nutrition Services (70%)

• Implement cycle menu in accordance with ABCD policies, procedures, and established practices; budget requirements, Head Start Performance Standards, and guidance established by CACFP.
• Maintain weekly food inventory system for ordering food and supplies.
• Ensure weekly ordering of food and supplies needed for meals and snacks served on site and for field trips, and where applicable, for other program activities from appropriate vendors.
• Ensure that all incoming food orders and supplies are of the proper quantity and quality at time of delivery. Report any problems to the Food Services Administrator and/or Central office staff.
• Document any changes in substitutions to the menu on a daily basis, including weekly Cultural Meals, and submit documented changes to the Central office on a monthly basis.
• In collaboration with Health & Nutrition staff, plans and prepares alternative meals for children with food allergies, in accordance with individual meal plans, state food code regulations and food allergen and contamination protocols.
• Prepare age appropriate meals, with texture, consistency and age-appropriate food size standards in mind.
• Prepare and/or supervise the preparation and service of nutritious meals and snacks.
• Maintain all required CACFP paperwork including but not limited to; menu production records, menu changes and cultural meals, temperature logs, inventories, cycle menus, and food purchase receipts.
• Establish and maintain standards of sanitation, safety and food preparation at all times in accordance with requirements from the Department of Public Health.
• Identify equipment repair or maintenance needs and submit requests in a timely manner.
• Ensure maintenance of kitchen, food services utensils, equipment, and food storage areas to standards mandated by Massachusetts Department of Public Health, and best practices with regards to food safety and sanitation.
• Participate in Health Inspection with Local Boards of Health.
• Order food and supplies from vendors or the nutritionist according to a designated schedule.
• Check all incoming food orders against invoices for quantity and quality at the time of delivery, and report any problems to the nutrition coordinator or the nutritionist.
• Participate in nutrition education activities for children, parents and staff.
• Attend component meetings and participates in in-service training.
• Maintain in good standing ServSafe Food Manager Certification.

Utilize Information and Technical Systems (Up to 20%)

• Responsible for effective documentation and tracking of training activities and requirements.
• Maintain statistical data as requested by ABCD Head Start administration and in accordance with federal and state regulations.
• Monitor and track follow up needs and concerns for the programs.

Additional Job Responsibilities (Up to 10%)

• Assist with administrative needs as requested
• Attend and participate in required community activities, meetings, trainings on and off site, some during evening hours.
• Engage in ongoing staff development to expand professional skills.

• Excellent written and verbal communication as well as interpersonal skills .
• Must be able to read, maintain records and prepare simple written reports.
• Demonstrated ability in quantity food preparation.
• Ability to work as a team member, collaborating with coworkers.
• Occasional lifting up to 25 pounds, stooping, bending standing and reaching.
• Must be able to balance and prioritize work load, have strong time management skills.
• Good interpersonal skills.

Professionalism

• Engages in ongoing staff development to expand professional skills.
• Maintains professional boundaries and confidentiality of information at all times.
• Maintain confidentiality of child and family information at all times.

Physical Environmental Demands & Conditions

• Must have the capability to engage in the physical activities of the job responsibilities listed above, including without limitation, the capability to lift and move heavy objects such as food for storage, preparation and cleaning.
• Must have good personal hygiene, including a clean body, clean clothes and clean habits.
• Must be free of communicable diseases and have a yearly physical and Tuberculin screening.
• Must be able to lift heavy items and work under less than adequate conditions such as high temperatures.
• Possible travel for program needs and on and off-site training.
• Must be able to work independently without intensive supervision.
• Must be able to balance and prioritize workload and have strong time management skills.

EDUCATION & EXPERIENCE:

Employees must pass ServSafe Food Manager Certification within six months of hire. Up to 12 months experience required.

Cook I - Minimum of a High School Diploma or equivalent.

Cook II – Minimum of Associates Degree in Culinary Arts or a related field.