Job Class: Class Status: Active
Department: Head Start
Type of Position: Non-Exempt
Location of Work: Southeast Alaska
Covered Position: Yes
Salary Grade(s): 5
Prepared by: R. Bernhardt
Hours of Work: Vary
Employment Category: Regular, Fulltime
The Cook is responsible for ensuring that children have access to healthy, balanced meals throughout the day. The incumbent will properly plan for, purchase supplies, and prepare preapproved meals using proper handling and preparation methods, serve and deliver as needed. This position ensures that work areas meet or exceed federal and state health and safety standards.
Reports To: Lead Teacher
Liaison To: N/A
• Evaluate Information to Determine Compliance with Standards – Use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
o Ensure all meals served comply with the United States Department of Agriculture (USDA), Child and Adult Care Food Program (CACFP) current and updated meal patterns.
o Prepare a six-week cycle menu that is nutritionally balanced, culturally appealing, provides variety and new experiences for the Head Start children while meeting the CACFP nutrition standards.
o Develop menus with input from the Health and Nutrition Specialist, a nutritionist, the Lead Teacher, and/or parents.
• Organize, Plan, and Prioritize Work – Develop specific goals and plans to prioritize, organize, and accomplish work.
o Post weekly menus in the center and send home to families.
o Plan meals around preapproved menus, and create a list containing ingredients and amount required for each meal (food matrix).
o Complete weekly shopping trips and match receipts to planned food matrix.
o Operate effectively in a (commercial) kitchen setting, and perform the essential functions to include: receiving/purchasing, storing, prepping, cooking, serving, cleaning and sanitizing within the given work area.
o Develop and maintain a positive relationship with staff, children, their families, assistants, and volunteers.
o Prepare meals (breakfast, lunch or snacks) and serve “family style” to promote community building and social interactions among the children.
o Eat and interact with children at meal times, serving as an appropriate model for the children.
o Work within a limited budget.
• Work Activities
o Inform Supervisor, or component coordinator, immediately of meal preparation obstacles (mechanical, personnel, and/or product shortages). Offer suggestions for improvement/quality assurance.
o Facilitate a quality food program with communication between the food service personnel and teaching teams. Combine curricular-themes into the menu as much as possible, planning with the team.
o Attend all scheduled employee meetings and/or trainings.
o Understand and abide by standard portion sizes, cooking methods, CACFP and CCTHITA policies and procedures.
o Understand and promote local community control to the extent that the CACFP program allows.
o Analyze information and evaluate results to reach the best solution and solve problems. Draw on supervisor’s assistance and guidance as needed.
o Create, maintain, and organize meal records, personnel records to include timesheets, and fiscal receipts.
o Inspect Equipment, Structures, or Material to identify errors or defects.
DECISION MAKING AUTHORITY
Spending Authority: Specific to Food Matrix and at discretion of Lead Teacher.
Other Authority: N/A
NECESSARY SKILLS AND KNOWLEDGE
• Excellent written and verbal communication skills
• Excellent computer skills
• Ability to analyze and interpret complex information from multiple sources
• Ability to manage priorities in a changing environment with limited information
• Familiarity with Tlingit, Haida, and Tsimshian cultures
• Able to work at remote sites or locations.
MINIMUM QUALIFICATIONS (education, experience, skills)
• High School Diploma or GED
• One year experience in meal planning, food preparation and/or serving
• Understanding of safe food handling and have a food worker card
• Understanding of cleaning and sanitizing standards of a commercial kitchen
• Must have a valid Alaska driver’s license with own reliable transportation.
PREFERRED QUALIFICATIONS (education, experience, skills)
• CPR/First Aide Certification
• Certified Food Manager’s Certificate
UNUSUAL PHYSICAL REQUIREMENTS OR RESTRICTIONS
The majority of work performed is generally active. It is performed in a professional kitchen requiring a full range of body movement including but not limited to walking, bending, turning, reaching, and lifting of item no weighing less than 40 lbs., working over and around a hot surface and items. This work will also require exposure to hazards normally associated with janitorial work including the use of cleaning chemicals. Travel on small aircraft or ferry may be required.
CONDITIONS OF HIRE:
• All employment at Tlingit & Haida is “at will”. This means that the employee or Tlingit & Haida may terminate employment at any time and for any reason. Unless specified in writing, no term of employment is expressed or implied for this position
• Tlingit & Haida is a no tolerance workplace. All regular employees must pass an initial and random drug and alcohol screening to be eligible for and maintain employment.
• Tlingit & Haida requires a criminal background check for the safety of our clients. All employment offers are conditional until Tlingit & Haida has received a Federal criminal background check verifying eligibility to work in these programs.