Head Start Cook - Albuquerque, United States - Youth Development Inc

Description

Department:Early Childhood Education Location:Albuquerque * Must have a valid NM drivers license, a good driving record, and proof of current automobile insurance. Must also have access to a privately owned vehicle to use in completing work responsibilities as needed (i.e., grocery shopping, food delivery and pick-up, turning in paperwork, etc.).

Food Protection Manager Certificate (e.g., ServSafe) must be completed within 9 months of hire and kept current thereafter.

Pediatric CPR/First Aid Certification must be obtained and kept current thereafter.

Works closely with Head Cook and Nutrition Manager in the planning and coordination of daily food preparation, production, and cooking of meals, to ensure consistent standards of high quality in all aspects of food handling; including meals, temperatures, taste, appearance and plate waste. Basic food handling guidelines, as specified, by local, state and federal health agencies are used as indicators.

Prepares meals following established menus and by using standardized recipes. Ensures quality by checking food items for temperature, taste, appearance, acceptance and plate waste.

Ensure that appropriate purchases are made and snacks are available for Early Head Start Socializations.

May be required to pick-up or deliver meals that meet the USDA standards.

Complete food supply purchases from vendors and grocery store.

Maintains accurate records for C.A.C.F.P. reporting purposes (i.e., menu record book, meal counts, food usage, time and temperatures, etc.).

Maintains monthly inventories for food and supplies; reads menu determining items to be purchased, with direction and supervision from the Head Cook and/or the Nutrition Manager. Requisitions/purchases food and supplies. Records all food items used for meal service.

Receive and verify all deliveries, maintaining proper storage conditions, using approved method of rotation (first in/first out), and label and date items received.

Maintains cost awareness in the purchase, preparation and storage of all products with an emphasis on minimizing waste.

Maintains a high level of security, to prevent pilferage and misuse of supplies.

Conducts all food handling procedures in a way to maintain safety and sanitation standards in accordance with local codes.

Records and monitors food and equipment temperatures, reporting problems to Head Cook Center Director, and/or Nutrition Manager.

Responsible for proper maintenance and operation of kitchen equipment, including sanitation.

Works with the Nutrition Manager and Head Cook to plan, order, and serve economical, nutritious meals.

Maintains an equipment-cleaning schedule, which includes ovens, refrigerators, freezers, hoods, and storage areas/cabinets.

Conducts all kitchen operations at their site; food production and preparation, cooking, meal service set up and break down, dishwashing, general kitchen cleaning and etc.

Serves meals according to Head Start, C.A.C.F.P., and EID guidelines, completing paperwork as required meeting established deadlines.

Prepares, seasons, and cooks, soups, meats, vegetables, desserts, and other foods for consumption. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasonings to foods during mixing or cooking, according to recipes and Head Start guidelines. Observes foods and tests foods being cooked by tasting, smelling, and taking temperatures to determine palatability and doneness. Carves meats, portions foods; adds gravies, sauces and garnishes according to menu. Washes, peels, cuts, and shreds vegetables and fruits to prepare for use. Cut, trim, and bone meat prior to cooking. Bake bread, rolls, muffins, biscuits, cakes, pastries, etc.

Measures, weighs, and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as scales, blenders, mixers, grinders and slicers to prepare meats, grains, vegetables, soups, salads, gravies, desserts, sauces, casseroles, etc.

Reads menu to estimate food requirements. Utilizes The USDA Food Buying Guide and/or The New Mexico Food Purchasing and Production Guide to determine quantities to produce.

Measures food ingredients to ensure appropriate amounts are used in recipes to meet the needs of the children and the C.A.C.F.P. guidelines.

Monitors leftovers and plans for future usage, reporting amounts and planned usage to the Nutrition Manager.

Practices safe and wise food service/handling techniques:

+ Use 3-step method of washing for dishes, pots, and pans (if dishwasher is not available).

+ Air-dry dishes.

+ Store cleaned and sanitized dishes in sanitary storage areas.

+ Clean and maintain storage areas and equipment.

+ Wears hairnet/cap (men) at all times, covering **ALL** hair.

+ Clean and maintain kitchen floors; wiping spills as they occur, sweeping and mopping as required.

+ Wash hands frequently; after removing garbage, sweeping, mopping, smoking, using the bathroom, changing diapers, petting animals, coughing or sneezing, blowing your nose and always before handling food.

+ Sanitize counter tops, equipment, cutting boards, scrubbers, and brushes.

+ Maintain refrigerators/freezers so that air can circulate to cool food quickly.

+ Eating and drinking is prohibited in production areas; however, tasting is required. Separate tasting spoons must be used. (Chewing gum is prohibited).

+ Use separate cutting boards for meats, fruits, vegetables, and breads. Sanitize between uses.

+ Store foods properly (i.e., rotate, refrigerate or freeze promptly, divide leftovers into small shallow containers, store raw meat away from cooked or ready-to-eat foods).

+ Limit time used for preparation; cook and store promptly.

+ Cook food thoroughly.

+ Hold foods at proper temperatures. **Hot Foods** 140 degrees to 160 degrees. Do not leave foods in this range for more than 2 hours. **Cold Foods** 32 degrees to 40 degrees. Thaw or defrost foods between 32 degrees and 40 degrees.

+ Practice a professional level of personal hygiene and cleanliness, in order to comply with local codes and standards.

+ Follow local codes for health, safety, and sanitation.

According to center, cooperates with teacher(s) in arranging and providing cooking experiences for Head Start children, meals for field trips, and special requests, etc.

Assist in the identification of children with special dietary needs through documented information in the childs file or discussions with parents. Responsible for the distribution of the information and its posting; while providing appropriate substitute food items with guidance from the Nutrition Manager.

Prepares and cooks meals for children requiring special diets.

Follow step-by-step activities as outlined in content area plans and policies and procedures.

Maintains standards of safety in the work place.

Participates in staff conferences and training sessions, oftentimes off-site.

Participates in activities with and for parents. Trains parents in food handling and preparation, by presenting at two (2) parent meetings each program year.

May substitute for and relieve or assist other cooks and centers as needed.

Safeguards the property of the organization.

**Other duties as assigned.**