Head Start Substitutes: Cook I-II

Position: Cook I-II

Rate of Pay: $19.15 to $21.43 per hour (Depending on Qualifications)

Bilingual (Spanish/English) Pay Differential Available

Current Driver’s License and Insurance Required

Hours: Varies – On Call

All applicants for Head Start Child Development Program positions must review the attached NOTICE that includes the background screening and health screening requirements.

JOB DESCRIPTION

I. GENERAL DUTIES AND RESPONSIBILITIES

Working as a cooperative and collaborative member of a Head Start (HS) or Early Head Start (EHS) team, facilitates the overall food service function for one or more sites in accordance with Child Care Food Program (CCFP) and Head Start (HS) Performance Standards. Primary responsibilities include planning and preparation of meals and snacks for children and coordinating with teaching staff to plan nutrition education activities for children.

II. JOB DUTIES AND RESPONSIBILITIES

1. Responsible for the health and safety of children enrolled at the site while under HSCDP care.
2. Participates in regular reflective supervision sessions and self-assessment to promote ongoing professional development.
3. Works with teaching staff to plan nutrition experiences that relate to classroom curriculum; submits nutrition experience planning forms to Nutrition Coordinator at least one week in advance of scheduled activities. **
4. Plans and prepares meals and snacks using provided menus and CCFP guidelines that incorporate any identified dietary needs and restrictions of the children.
5. Purchases and transports groceries and supplies as needed following established budgetary limits.
6. Maintains an accurate inventory of on-hand food and supplies including “disaster food” and substitute meals. **
7. Ensures service of meals and snacks is done on schedule and in a way that is generally appealing to the children; engages children in meal and snack setup and service as appropriate.
8. Ensures kitchen labels are in place and current so food, supplies and equipment can be easily located by other staff and volunteers as needed. **
9. Completes all required forms and reports related to the kitchen and the food service functions.
10. Maintains a sanitary environment by performing scheduled daily and weekly kitchen cleaning duties.
11. Completes equipment inventory annually and notifies Nutrition Coordinator of needed supplies or equipment. **
12. Works in the classroom to facilitate staff break reliefs or as a substitute as assigned.
13. Provides nutritional information and recipes to parents and maintains a nutrition bulletin board with information updated monthly. **
14. Informs Site Supervisor of all concerns, observations or information provided by a parent or guardian, in a timely manner.
15. For bilingual employees, performs all job duties utilizing dual language ability as necessary to provide optimum support and services for clients and HSCDP staff.
16. Attends staff meetings, in-service training sessions and conferences as required.
17. Responsible for generating, collecting and documenting Non-Federal Share Match.
18. Aligns work behaviors in conformance with NCOs Purpose, Vision and Values.
19. Work habits:
    • Arrives to work on time and obtains approval from supervisor for any changes in work schedule or absences.
    • Maintains a high level of confidentiality in all aspects of work and in alignment with Agency and program policies and procedures.
    • Follows the NCO Injury Illness and Prevention Plan, as well as all Agency and program safety protocols, procedures, and policies.
    • Is able to stay focused on the job.
    • Takes pride in creating a positive, efficient work environment.
    • Treats co-workers and clients with respect.
    • Represents NCO and its programs to the community in a positive light.
    • Follows the NCO Injury Illness and Prevention Plan, as well as all Agency and program safety protocols, procedures, and policies.
    • Is able to effectively adapt to change.
    • Dresses appropriately for the assigned job duties and responsibilities.
20. Other duties as assigned.

Additional Cook Duties for EHS Site Assignments

1. Follows weekly Infant Meal Records to prepare individualized meals for children under 1 year of age.
2. Follows established procedures for bottle sanitation and preparation; breastmilk storage; and mixing and usage of formula. ** Does not apply to Substitutes.

III. JOB QUALIFICATIONS

Education, Training and Experience:

• The following education and/or experience criteria are required to qualify for the designated level:
  • Level I – Must complete 3 ECE/CDV or Nutrition/Culinary units within 12 months of being hired.
  • Level II – 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required.
• 2 years of experience as an HSCDP Cook or in a comparable commercial or institutional cooking environment required (level II).
• ServSafe Food Handler or ServSafe Food Manager certification is preferred.
• A minimum of 15 hours of Child Health and Safety training and maintain a current Infant and Child CPR First Aid certification preferred.

Knowledge of:

• Large-scale food preparation and cooking methods as well as related sanitation regulations and practices.
• A general understanding of food values and nutrition is preferred.
• Math skills sufficient to perform the duties of the position.
• Computer and internet use as relates to the duties of the position; prior use of Microsoft Office 365 preferred.
• Head Start Performance Standards preferred.
  

Ability to:

• Plan and prepare wholesome, nutritionally balanced meals using provided guidelines and requirements.
• Demonstrate a willingness to work as part of a team and also be able to work independently.
• Handle confidential information, documents and sensitive situations appropriately.
• Good written and oral English communication skills and the ability to consistently communicate in an effective and professional manner.
• Interact with others in a culturally and emotionally sensitive manner.
• Accurately and legibly maintain records and prepare reports either by hand, or by using a computer and related software programs.
• Motivate, engage with, and work effectively and professionally with parents and other adults as well as with children from a variety of socio-economic backgrounds.
• Work flexible hours for scheduled weekend or evening activities as needed.
• Be flexible and meet the changing needs of the program.

Necessary Special Requirements:

• Must be at least 18 years of age.