Cook ( )

Characteristics of Work

Under the direction of the Center Administrator, the Cook is responsible for planning and organizing, implementing activities, record keeping and reporting, training, supervising and guiding, and supporting and collaborating to ensure the effective delivery of nutrition services. The incumbent in this position performs a variety of moderately difficult volume food preparation tasks. This position is responsible for the full range of kitchen duties normally encountered in a small cafeteria or institutional kitchen. Duties include directing the activities of Cook Assistants and food service volunteers. General supervision is received from the Nutrition Specialist, who provides instruction on the type and quantity of food to be prepared but not on methods of preparation.

Essential Functions

These essential functions include but are not limited to, the following: The agency, supervisor, or may identify and include additional essential functions.

Planning and Organizing

Sets up daily work schedules for Cook Assistants and food services volunteers.

Requests, receives, sign for and stores food supplies and equipment.

Implementing Activities

Prepares and serves meals according to guidelines.

Participates in all food service activities.

Maintains safety procedures and sanitary conditions in the food service area.

Provides nutrition education activities for classroom staff and children.

Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.

Record Keeping and Reporting

Maintains invoices and accurate inventory records for all food, supplies, and equipment.

Keeps accurate daily production records of foods served.

Prepares and submits program reports as required.

Evaluates work performance of Cook Assistants.

Inventories supplies on hand and orders food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and estimated number of diners.

Communicating and Guiding

Provide guidance to Cook Assistants and food service volunteers engaged in food service activities.

Training and Supporting

Participates in staff meetings, parent meetings, training sessions, conferences, workshop and parent activities.

Supervises cook aides and volunteers engaged in food service activities.

Recruit volunteers and in-kind contributions.

Recruit children for enrollment in Head Start.

Additional Responsibilities

Performs other duties and assignments as directed by management.

Qualifications

High School Diploma with two (2) years food services preparation, quantity cooking and menu planning. Must have Tummy Safe Certification.

Special Requirements

Applicants must:

-have the ability to communicate effectively.

-meet State health requirements.

-pass Criminal Background and Child Abuse Central Registry Check.

-proper uniform.

Physical Requirements

While performing the duties of this job, the employee is frequently required to stand. The employee must have the ability to lift items weighing up to 50 lbs with assistance.

The employee will work in an indoor environment under hot and humid conditions.

Supervisory Control

The Head Cook is directly responsible to the Center Administrator. The Center Administrator will evaluate the Cook Annually. The evaluation will be conducted through performance monitoring and progress reviews conducted by the Nutrition Specialist in collaboration with the Center Administrator. The director of children’s services will review and approve the evaluation.

Hinds County Human Resource Agency will provide reasonable accommodations for any known disability that an otherwise qualified employee might have to assist the employee in performing essential job duties, provided that these accommodations do not result in an undue hardship for the Agency. This job description should not be construed to imply that these requirements are the exclusive standards for the position. Incumbents may be required to follow instructions and perform other duties required by their supervisor.