Cook (Brookfield Head Start) at North Central Missouri College

Brookfield, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

0.0

Posted On

09 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Food Safety, Sanitation Practices, Nutritional Planning, Record Keeping, Inventory Management, Child Nutrition, CACFP Regulations, Kitchen Cleaning, Budgeting

Industry

Description

Description This is a non-exempt position responsible for preparing breakfast, lunch, and snack for Head Start children, staff and volunteer workers, for planning and conducting nutritional learning experiences, for purchasing food at a local grocery store for use in the center, for administering the storage of food and related equipment used in the center, for cleaning kitchen facilities, dining area, and equipment, and for adequate record keeping of such activities. The cook is directly responsible to the Teacher of the local center. EXAMPLES OF WORK PERFORMED AND CONDITIONS a. Prepares well-balanced, nutritious, appetizing meals daily by accurately following menus provided by the Nutrition Specialist, ensuring that meals are prepared on time and correct portions are served at the appropriate temperature. b. Observes good sanitation practices in all aspects of food preparation, food service and clean-up as required by the Missouri Division of Health. Specifically: Dishes are to be washed and disinfected properly, dishes must be air-dried, food items must be disposed of appropriately (food is never to leave the building in edible form), non-food items, such as coats and purses, are not to be in the kitchen area. c. Prepares an appropriate amount of food utilizing standards set by the Child/Adult Care Food Program. Children should have all they want to eat with very little left to be disposed of. d. Purchases food and related supplies as instructed by the Center Teacher and Nutrition Specialist and in accordance with CACFP regulations. Planning should be done to minimize extra trips to the grocery store. e. Ensures that all food is prepared and stored properly and in accordance with all food safety and sanitation guidelines and regulations. Refrigerator/freezer temperatures must be taken daily, and adjustments made as needed. Food temperatures must be taken at appropriate times and recorded as required. f. Responsible for cleaning kitchen facilities, utensils, and equipment as well as eating areas, including floors, tables, chairs, etc. g. Keeps records in a neat, accurate and orderly manner and submits daily meal counts and market orders to the Nutrition Specialist weekly. h. Plans and conducts learning experiences weekly which focus upon good nutrition for children, staff and parents. These food experiences are to be developmentally appropriate, varied in content and designed to promote self-help, fine motor, social, and cognitive skills. Cultural menus are discussed with center staff in order to plan cultural interaction with other educational activities. Cultural menus are sent to the Nutrition Specialist to verify nutritional content. i. Attends in-service training which relates to the work as well as other training and staff meetings as required by the supervisor or Professional Development Specialist. j. Assists teacher and other staff with children on a regular basis. k. Performs other duties as assigned by the Teacher. Requirements Needs to be able to lift 40-50 pounds. Required to maintain current health requirements of an annual T.B.Tine and physical High School graduate or the equivalent is preferred. Must have necessary skills to: purchase food/supplies; prepare meals as per food program requirements; perform recordkeeping in an accurate and timely manner; maintain a clean, sanitary work environment Must be able to pass criminal background screening successfully

Responsibilities

Responsible for preparing nutritious meals and snacks for Head Start children and staff while maintaining strict sanitation and safety standards. Additionally, the role involves purchasing supplies, keeping accurate records, and conducting nutritional learning experiences.