Early Head Start / Head Start Cook I, Springerville, AZ

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CHANGES TO THE JOB DESCRIPTION CAN NOT BE MADE UNLESS APPROVED BY THE

NACOG HUMAN RESOURCES DEPARTMENT AND THE EXECUTIVE DIRECTOR

Northern Arizona Council of Governments

Job Description

Cook I & II

Division: Head Start

Reports To: Center Director

FLSA Status: Non Exempt

Pay Grade: G03 & G04

SUMMARY

Prepares nutritious meals and snacks for Head Start children and

maintains complete and accurate records of the

food service program.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Plans menus with parents and center staff to meet nutritional

requirements of children.

Orders or purchases food for the menus within budgetary limitations.

Prepares meals and snacks from the approved menu.

Serves the food in a family style setting and eats with the children.

Practices safety and sanitation in preparation and storage of food.

Cleans and maintains the food preparation and storage areas and

equipment.

Participates in classroom cooking experiences.

Prepares all necessary records and reports.

Participates in general and center staff meetings and in parent

activities.

Recruits parents to participate in menu planning and to act as

substitute cooks.

Participates in training programs and workshops.

Posts weekly menus, list of vendors and weekly work schedules for Cook

and Lunch Aide.

Observes required health and safety rules.

Performs related duties, as assigned.

SUPERVISORY RESPONSIBILITIES

Supervises a Lunch Aide.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform

each essential duty satisfactorily. The

requirements listed below are representative of the knowledge, skill,

and/or ability required.

Education and/or Experience

Experience and training equivalent to graduation from high school and

one year of nutrition and food preparation

experience. Experience and training planning and preparing nutritious

meals for the Head Start children, assuring

that one-third of the daily nutritional needs are met. The cook is

responsible for purchasing and storing food, keeping

sanitary standards, and record keeping. The cook participates in all

staff and center meetings and training. The cook

works under general supervision of the Center Director after the

requirements have been learned.

Required Knowledge, Skills, & Abilities

Knowledge of food preparation, safe storage and sanitation. Genuine care

and respect for children and their needs.

Physical condition adequate to meet the physical and emotional demands

of assigned duties. Ability to maintain

effective working relationships with people of varied social, cultural,

and educational backgrounds. Must be

bondable.

CHANGES TO THE JOB DESCRIPTION CAN NOT BE MADE UNLESS APPROVED BY THE

NACOG HUMAN RESOURCES DEPARTMENT AND THE EXECUTIVE DIRECTOR

Other Skills and Abilities

Certificates and Licenses

Current, valid Arizona Drivers License.

Obtain Department of Public Safety Fingerprint Clearance Card

Obtain Food Mangers or Food Managers certification as required by the

County Health Department

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands and work environment characteristics described here

are representative of those that must be

met, or are encountered, by an employee to successfully perform the

essential functions of this job.

While performing the duties of this job, the employee is occasionally

exposed to outside weather conditions. The

noise level in the work environment is usually moderate.

Reasonable accommodation may be made to enable individuals with

disabilities to

perform the essential functions of this position.