Cook

Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturers cooking or re-heating instructions, and standardized recipes. Ensures that Ohio Administrative Food Code, United States Department of Agriculture Child and Adult Care Food Program (USDA-CACFP) regulations and Head Start Performance Standards regarding Child Nutrition and Foodservice Operation are followed and maintained during the hours of operation. Essential Duties & Responsibilities (In addition to the following, other duties may be assigned) Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturers cooking or re-heating instructions, and standardized recipes. Prepares and cooks adequate amount of food, per Daily Food Production Record. Follows the daily work schedule and satisfactorily fulfills the daily assignments and established cleaning duties. Adheres to the established procedures specified in the Food Safety and Sanitation Management Process manual. Assists in receiving and storing incoming food and supplies, as needed. Performs dish washing duties, as needed. Cleans and organizes the storage areas for pots, pans, ladles, chopping boards, and other cookware. Operates or uses large and small kitchen equipment correctly or according to the manufacturers operation instructions. Reports any unsafe condition or situation at workplace occurred during the hours of operation to the Lead Cook. Assists and participates in at least one collaborative nutrition related classroom activity with Education Services. Completes annually 15 professional development contact hours. Participates and assists in departmental and agency projects as assigned, and in food service-related workshops and department meetings, as needed. Required Qualifications T o 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. Reasonable accommodations may be available to enable individuals with disabilities to perform the essential functions. Must have received a passing score of 80% or above in Nutrition Written Test. Education and/or Experience High School or GED with two (2) years experience in large quantity meal preparation. Knowledge of diverse ethnic groups. Language Skills Able to read the local newspaper. Possesses the ability to read, and interpret planned menus, general instructions and procedures. Possesses the ability to write general correspondence. Possesses the ability to effectively convey information to supervisors, co-workers, parents, volunteers, and inspectors from various governmental regulatory agencies. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Must receive a passing score of 76% or above in Nutrition Math Test. Reasoning Ability Possesses the ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, and Registrations Must hold a valid drivers license and applicable insurance required in the State of Ohio. Must have a valid ServSafe certificate. Technological Skills Ability to use word processing skills, spreadsheet skills, database skills, electronic presentation skills, web navigation skills, e-mail management skills, computer network knowledge applicable to your department, file management & windows explorer skills, computer-related storage devices (knowledge: disks, CDs, USB drives, zip disks, DVDs, etc.) Physical Demands Some local travel is required. While performing the duties of this job, the employee is regularly required to stand on a hard surface for approximately 80% to 90% of each work day. Employee must able to lift at least a 25 pound box. The employee is frequently required to walk, use hands and arms, and sense of taste and smell. Must be able to move intermittently throughout the workday. Mental Fitness Ability to focus, make clear decisions, use judgement, be stable and can control emotions, remain calm under adversity, ability to handle stress; be able to remain calm and professional in the face of challenging behaviors. Work Hours 40 hours/week, generally Monday-Friday, with some evening/weekend work required. Work Environment The noise level in the work environment is moderately noisy from kitchen equipment.