POSITION SUMMARY

Under the general supervision of the Nutrition Manager, the Cook II supervises the food service operation for the HeadStart kitchen. Serves breakfast, lunch, and a snack for assigned centers. The Cook II will follow standards and regulations

of the Head Start Performance Standards and other US Department of Health and Human Services regulations, the NCChild Day Care Requirements, the Child and Adult Food Program regulations, and the standards of JLHCA, Inc.

ESSENTIAL FUNCTIONS

• Perform a variety of duties involved in preparing and serving food.
• Assemble ingredients in accordance with lunch instructions; make appropriate substitutions when food items are not available.
• Maintain work area, kitchen utensils, and food service equipment in a clean and sanitary manner; rinse trays and other table service utensils; load and unload the dishwasher.
• Assist in taking inventory; assist in receiving, marking, stocking, and rotating food and supplies in freezers, refrigerators and shelves.
• Verify and record daily lunch count for production; determine number of meals necessary; determine number of special meals necessary to accommodate students with special diets.
• Learn to operate kitchen equipment used in quantity food preparation. Operate standard kitchen equipment safely and efficiently.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Prepare and serve food in accordance with health and sanitation regulations. Assure food items are prepared, served and stored properly.
• Perform work in adherence to safe work practices and procedures and in compliance with applicable standards.
• Understand and follow oral and written directions. Read, interpret, and follow rules, regulations, policies, and procedures including applicable health and sanitation requirements.
• Perform other job related tasks as required.

QUALIFICATIONS/REQUIREMENTS

• ? High School diploma or GED plus food preparation experience, Associates Degree or combination of education and experience.
• ? Two years of supervisory experience ? Current Serv Safe or Safe Plates certification
• ? Prefer applicant to possess knowledge of USDA/CACFP requirements and the Head Start Performance Standards related to food and nutrition.
• ? Possess knowledge of food preparation and storage techniques.
• ? Thorough knowledge of regulations pertaining to sanitation and food service.
• ? Ability to organize and direct all kitchen activities.
• ? Ability to communicate both written and orally.
• ? Some heavy lifting of case food lots is required. Ability to lift up to 40 pounds.
• ? Ability to follow directions.
• ? Ability to maintain confidentiality.
• ? Annual physical and TB test required