JOB DESCRIPTION
Employee Name: Date:
POSITION: SUBSTITUTE COOK
SERVICE AREA(S): 1302.44
QUALIFICATIONS: Possess a Bachelor’s Degree in Nutrition, Culinary Arts or related field with 1 year experience in a related or specific area and ServSafe Certification; or a Associate’s Degree in Nutrition, Culinary Arts or related field and 2 years of experience in a related or specific area and ServSafe Certification; or a High School Diploma/GED with 3 years of experience in a related or specific area and ServSafe Certification. Must be at least 19 years of age. Must be physically able to lift (up to 50 lbs.) repeatedly, bend, stoop, stand and walk for extended periods of time.
Positions requiring the use of personal owned vehicle to perform job tasks; successful candidates must:
- Be 19 years of age
- Have a current valid state driver's license
- Provide proof of current automobile liability insurance with a minimum bodily injury limit of $100,000 per person $300,000 per occurrence $50,000 property on personal owned vehicle
- Provide a current Motor Vehicle Report in order to be insurable by the program’s non-owned insurance plan
- Provide a yearly automobile inspection report by a certified mechanic.
*(If more than one personal owned vehicle will be used, the information listed above must be obtained on each vehicle.)
All job offers/work agreements are contingent on a clear report from the State Child Abuse/Neglect registry check, a suitability letter from the State/Federal criminal history background check, and negative results on drug/alcohol screening (pre-employment and random). After successfully completion of the 6-month probationary period, employee will be offered benefits and regular employment status.
SALARY RANGE: Comparable to Education and Experience
TERMS OF EMPLOYMENT: Duration of Funding and Continued Satisfactory Job Performance
RESPONSIBLE TO: Nutrition Manager/Coordinator
EVALUATED BY: Nutrition Manager/Coordinator
STATUS: Non-Exempt/Hourly
ACCOUNTABILITY:
- Prepares meals and snacks that meet or exceeds at least ½ to 2/3 of the child’s daily nutritional requirements ensuring that food prepared aids in their growth and development.
- Ensures that foods are sensitive to all children’s cultural and ethnic background and are served periodically as designated by the Nutrition Coordinator.
- Scans a copy of the menu when substitutions in meals are made to the Nutrition Manager/Coordinator. Leftovers, if any, are labeled, dated, and stored in appropriate containers.
- Accountable for food, supplies and equipment in the kitchen.
- Adheres to USDA portion size requirement.
- Follows all USDA guidelines.
- Responsible for accurate meal count for daily food preparation.
- Monitors food consumption to determine acceptance of food items being served, records findings and reports to Nutrition Coordinator.
- Washes hands immediately upon entering and re-entering of kitchen.
- Ensures the names of children with food allergies or other dietary nutritional needs are posted on the board in the kitchen and is strictly followed.
- Informs Center Director immediately upon entry to Center with grocery purchases (including non-food purchases). Center Director will reconcile groceries with receipt and sign the receipt indicating that all groceries are accounted for.
- Save a small portion of each dish prepared for 24 hours daily.
- Ensures all chemicals and potentially dangerous products such as cleaning supplies are stored in original, labeled containers separate from food in cabinets inaccessible to children or other unauthorized personnel.
- Allows no one other than Health Inspector, Food Service or other authorized personnel to enter kitchen.
- Keeps kitchen in compliance with state requirements for food preparation and service.
- Kitchen can withstand daily inspection to meet USDA regulations, State regulations, and Federal Regulations.
- Work attire is clean and neat, hair restraints and plastic gloves are worn when handling, preparing and serving food.
- Cleans floors and trash receptacles daily.
- Scrubs walls weekly. Washes walls around work area daily.
- Hoods and filters must be clean at all times when not in use.
- Stores food and non- food items off the floor at all times.
- Ensures there are no signs of insects or rodents. Reports any sightings of such to Center Director and takes corrective action to eliminate immediately.
- Cleans stove, stove crevices, burners, etc. and work surfaces daily.
- Garbage is placed in proper containers and disposed of daily.
- Keeps kitchen equipment, including hot water heater, exhaust fans, etc. in good working order through cleaning and routine maintenance. Reports all needed repairs, on discovery, to the Center Director who reports them immediately to the Nutrition Coordinator.
- Clean and disinfect doors leading to and from food service area daily and as needed.
- Confers regularly with the Center Director and Nutrition Manager/Coordinator to determine that fire extinguisher(s) in kitchen are currently charged and workable. (All extinguishers should have tags indicating inspection date.)
- Checks to determine that the temperature of all freezers are 0°F degrees or below. Records freezer temperature upon arrival and departure from Center.
- Checks to determine that the temperature of the refrigerated areas are 41° F or lower. Records refrigerated temperatures upon arrival and departure each day.
- Cleans and defrosts freezers and refrigerators weekly or as needed. Wipes out refrigerator daily. Cleans dry food storage areas weekly and arranges in an orderly fashion.
- Does not use broken or cracked bowls, plates, trays, etc. and makes request immediately for replacements for these items to the Nutrition Manager/Coordinator.
- Ensures that kitchen meets all R5 inspections.
- Have the ability to work with children and families from diverse social, economic, and cultural backgrounds. Bilingual in English and Spanish preferred.
- Performs other job-related duties as required or assigned by the Head Start/Early Head Start Director.
SUPERVISION:
NONE
RECORDKEEPING:
- Maintains accurate equipment and supply inventory.
- Verifies that Daily Food Production Records (CCFP-M5) are accurate and coincides with the menu.
- Production records are completed as meals are prepared or immediately thereafter.
- Ensures sufficient amounts of food is prepared to meet USDA quantity requirements for the number
of persons served.
- Verifies that all invoices or delivery tickets support all purchases/deliveries made at the facility.
- Inspects grocery and supplies as they enter the kitchen.
- Signs for grocery and supplies upon delivery to kitchen.
GENERAL:
- I understand that Cheaha Regional Head Start/Early Head Start operates centers in Talladega, Clay, Randolph, Coosa, Calhoun, and Cleburne Counties and that it may be necessary for me to travel to any of these counties to perform my job as assigned.
- I understand that I am primarily assigned to one specified location; however, there may be a time that I may be reassigned if the need arises in any of the above locations.
- I also understand that my refusal to go as assigned will be considered as a resignation and or my being terminated from Cheaha Regional Head Start/ Early Head Start.
- I understand and have received a copy of the Cheaha Regional Head Start/Early Head Start internal dispute policy and agree to follow it if needed.
- I understand that I am responsible to participate in the recruitment of children with special needs and all eligible children without regards to race, creed, color, ethnicity and religion.
- I understand that I am responsible for helping to obtain In-Kind to help meet Cheaha Regional Head Start/Early Head Start Non-Federal share of 20% of funding each program year.
- I have read the above job description and agree to abide by it. I further agree that it is subject to change and that I will be notified in advance and will receive updated copies.
Job Type: Part-time
Pay: $11.00 per hour
Shift:
Weekly day range:
Experience:
- Food preparation: 1 year (Preferred)
License/Certification:
- ServSafe Certification (Preferred)
Ability to Relocate:
- Oxford, AL: Relocate before starting work (Required)
Work Location: On the road