Cook I at North Coast Opportunities, Inc.

Fort Bragg, California, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Mar, 26

Salary

29.37

Posted On

20 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Nutrition Education, Inventory Management, Sanitation Practices, Interpersonal Communication, Team Collaboration, Child Health and Safety, Meal Planning, Record Keeping, Cultural Sensitivity, Cooking Methods, Microsoft Office 365, Confidentiality, Flexibility, Customer Service

Industry

Community Services

Description

Job Details Job Location: HSCDP - Fort Bragg - Fort Bragg, CA 95437 Salary Range: $20.50 - $29.37 Hourly POSITION OVERVIEW Working as a cooperative and collaborative member of a Head Start (HS) or Early Head Start (EHS) team, facilitates the overall food service function for one or more sites in accordance with Child Care Food Program (CCFP) and Head Start (HS) Performance Standards. Primary responsibilities include planning and preparation of meals and snacks for children and coordinating with teaching staff to plan nutrition education activities for children. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for the health and safety of children enrolled at the site while under HSCDP care. Participate in regular reflective supervision sessions and self-assessment to promote ongoing professional development. ** Plans and prepares meals and snacks using provided menus and CCFP guidelines that incorporate any identified dietary needs and restrictions of the children. Purchases and transports groceries and supplies as needed following established budgetary limits. Maintains an accurate inventory of on-hand food and supplies including “disaster food” and substitute meals. ** Ensures service of meals and snacks is done on schedule and in a way that is generally appealing to the children; engages children in meal and snack setup and service as appropriate. Ensures kitchen labels are in place and current so food, supplies and equipment can be easily located by other staff and volunteers as needed. ** Completes all required forms and reports related to the kitchen and the food service functions. Maintains a sanitary environment by performing scheduled daily and weekly kitchen cleaning duties. Completes equipment inventory annually and notifies Nutrition Coordinator of needed supplies or equipment. ** Works in the classroom to facilitate staff break reliefs or as a substitute as assigned. Provides nutritional information and recipes to parents and maintains a nutrition bulletin board with information updated monthly. ** Informs Site Supervisor of all concerns, observations or information provided by a parent or guardian, in a timely manner. For bilingual employees, performs all job duties utilizing dual language ability as necessary to provide optimum support and services for clients and HSCDP staff. Attends staff meetings, in-service training sessions and conferences as required. Responsible for generating, collecting and documenting Non-Federal Share Match. Other duties as assigned or required. ** Does not apply to Substitutes Additional Cook Duties for EHS Site Assignments Follows weekly Infant Meal Records to prepare individualized meals for children under 1 year of age. Follows established procedures for bottle sanitation and preparation; breastmilk storage; and mixing and usage of formula. ESSENTIAL WORK HABITS Align work behaviors in conformance with NCOs Purpose, Vision and Values. Report to work on time and obtain approval from supervisor for any changes in work schedule or absences. Maintain a strict commitment to confidentiality, in accordance with Agency and project policies and procedures. Follow the NCO Injury Illness and Prevention Plan, as well as all Agency and program safety protocols, procedures, and policies. Maintain focus on the assigned tasks. Take pride in creating a positive, efficient work environment. Treat co-workers and clients with respect. Represent NCO and its programs to the community in a positive light. Dress appropriately according to assigned job duties and responsibilities. Adapt constructively to change. Qualifications Education, Training and Experience: The following education and/or experience criteria are required to qualify for the designated level: Level I – Must complete 3 ECE/CDV or Nutrition/Culinary units within 12 months of being hired. Level II – 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Level III- 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Responsible for day-to-day operations of food service for two or more HSCDP sites. Levels II and III: 2 years of experience as an HSCDP Cook or in a comparable commercial or institutional cooking environment required. ServSafe Food Handler or ServSafe Food Manager certification is preferred. A minimum of 15 hours of Child Health and Safety training and maintain a current Infant and Child CPR First Aid certification preferred. Knowledge of: Principles and practices of interpersonal communications. Large-scale food preparation and cooking methods as well as related sanitation regulations and practices. A general understanding of food values and nutrition is preferred. Math skills sufficient to perform the duties of the position. Computer and internet use as relates to the duties of the position; prior use of Microsoft Office 365 preferred. Head Start Performance Standards preferred. Ability to: Interact with others in a culturally and emotionally sensitive manner. Communicate clearly and appropriately both verbally and in writing in English (required) in an effective and professional manner. Plan and prepare wholesome, nutritionally balanced meals using provided guidelines and requirements. Demonstrate a willingness to work as part of a team and also be able to work independently Work effectively and professionally with parents and other adults as well as with children from a variety of socio-economic backgrounds. Work effectively as part of a team but have the ability to work independently. Maintain confidential information, documentation, and handle sensitive situations appropriately. Accurately and legibly maintain records and prepare reports either by hand, or by using a computer and related software programs. Work flexible hours for scheduled weekend or evening activities as needed. Be flexible and able to meet the changing needs of the program. Necessary Special Skills & Requirements: Must be at least 18 years of age. For work related driving, employee must have: a current, valid California driver’s license; a driving record that demonstrates the employee is a safe, appropriate driver as verified by a DMV printout; and, proof of personal automobile insurance; or reliable transportation with proof of automobile insurance. Employment is contingent on completion of a pre-employment health screening, and meeting TB test and regulatory immunization and vaccination requirements related to work in a Head Start Program and a licensed child care facility. Employment is contingent on receipt by program of a Criminal Record Clearance confirming eligibility to work in a licensed childcare facility. WORK ENVIRONMENT/PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk, hear, listen, and communicate clearly; The employee frequently is required to sit; use hands to finger, handle or feel objects, use manual and automatic office equipment, and reach with hands and arms. The employee is frequently required to stand; bend; reach down and stretch overhead; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds unassisted and may occasionally move and lift heavier materials with assistance using ergonomic guidelines. Specific vision abilities required by this job include close and distance vision, peripheral vision, depth perception, and the ability to adjust focus. The ability to travel during the day and/or night, sometimes long distance – possession of a valid California Driver’s License and access to an insured vehicle is required. Interaction and contact with outside agencies, vendors, funders, volunteers, donors, and contributors is a frequent aspect of this job. The employee will regularly use computers and computer printers, telephones, and other similar electronic office equipment. The employee will frequently use kitchen equipment and implements that can be heavy, hot or sharp; as well cleaning and sanitizing products. The environment can be noisy and includes the comings and goings of small children and their families. Note: This class specification should not be interpreted as all-inclusive. It is intended to identify the core essential functions and requirements of this job. Incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this specification. Any essential function or requirement of this class will be evaluated as necessary should an incumbent/applicant be unable to perform the function or requirement due to a disability as defined by the Americans with Disabilities Act (ADA)or California FEHA. Reasonable accommodation for the specific disability will be made for the incumbent/applicant when possible.

Responsibilities

The Cook I is responsible for planning and preparing meals and snacks for children while ensuring health and safety standards are met. They also coordinate with teaching staff for nutrition education activities and maintain a sanitary kitchen environment.