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.

JOB KNOWLEDGE, SKILLS & ABILITIES

• 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.

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.

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.