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Head Start Cook

2 months ago

Frederick, United States Ymca Of Frederick County Full time
Job Details

Level
Entry

Job Location
YMCA of Frederick County - Frederick, MD

Position Type
Full Time

Description

Deadline to apply: July 15, 2024

POSITION SUMMARY:

This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living and social responsibility. The Cook is responsible for ordering, preparing, serving, and documenting meals and snacks following USDA/CACFP standards. This encompasses following menus and all phases of kitchen operations including inventory control. The Cook position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. This position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

KNOWLEDGE AND SKILLS:

  • Knowledge of food preparation and storage techniques.
  • Ability to gain knowledge of USDA/CACFP program requirements and Head Start Program Performance Standards related to food and nutrition.
  • Knowledge of the local, state, and federal regulations pertaining to sanitation and food service.
  • Knowledge of regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
  • Ability to organize and direct all kitchen activities.
  • Ability to take direction and prepare meals according to menus and guidance provided.
  • Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition.
  • Ability to be flexible in food preparation and other food related activities.
  • Ability to organize time efficiently and accept responsibility with limited supervision.
  • Ability to maintain confidentiality about any information regarding families and staff.
ESSENTIAL FUNCTIONS:
  • Prepares and serves food and assists in any food related activities as directed and in adherence to menus as approved by registered dietician/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.
  • Oversees maintenance of inventory for all necessary supplies, food and equipment used for food service operations.
  • Oversees the processing and storage of food and food related items as they are delivered.
  • Oversees full kitchen operations.
  • Prepares and serves all meals as planned, paying attention to food presentation and freshness.
  • Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
  • Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly.
  • Supports staff and parents in preparing meals and snacks for meetings, planning sessions and other special events as requested.
  • Ensures that dishes and equipment are cleaned and stored for the next meal.
  • Responsible for proper receiving, inventory, storage of food and clean up of kitchen and equipment.
  • Notifies Nutrition Coordinator of any safety or health issues or concerns.
  • Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
  • Reports any kitchen equipment not in good working order to the Nutrition Coordinator to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.
  • Ensures that all foods are prepared in a safe and sanitary manner.
  • Responsible for complying with all local, state and federal standards regarding hygiene and sanitation.
  • Be knowledgeable about CACFP requirements regarding portions and components of each meal service.
  • Attends all workshops and meetings as deemed necessary by the immediate supervisor.
  • Attends all required staff and parent meetings and activities.
  • Responsible for understanding Head Start Performance Standards and local child care licensing regulations.
  • Expected to be knowledgeable of the regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
  • Positively promotes Head Start in the community.
  • Maintains strict confidentiality with respect to Head Start children, families and staff in accordance with established policies and procedures.
  • Becomes thoroughly familiar with YMCA Head Start Employee Handbook, Human Resources Policies and Procedures, and all other YMCA HS handbooks, manuals and resources and adheres to them.
Qualifications

QUALIFICATIONS/REQUIREMENTS:

Education/Experience:
  • Minimum requirement is high school diploma or GED plus some experience working in food service.
  • Must be at least 18 years old.
Qualifications
  • Knowledge of food preparation and storage techniques.
  • Ability to gain knowledge of USDA/CACFP program requirements and Head Start Performance Standards related to food and nutrition.
  • Knowledge of the local, state and federal regulations pertaining to sanitation and food service.
  • Knowledge of regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination
  • Ability to organize and direct all kitchen activities.
  • Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition.
  • Ability to take direction and prepare meals according to menus and guidance provided.
  • Ability to be flexible in food preparation and other food related activities.
  • Ability to work sensitively with staff, children and parents.
  • Ability to organize time efficiently and accept responsibility with limited supervision.
  • Ability to maintain confidentiality about any information regarding families and staff.
Language Skills:
  • Ability to communicate both written and orally.
  • Ability to follow directions from both written and oral instructions.
  • Ability to read and comprehend instructions, short correspondence and memos. Ability to write simple correspondence.
  • Ability to communicate with families and children in a positive and helpful manner.
  • Ability to respond to common inquiries or complaints from community.
  • Some Bilingual fluency (English/ Spanish)
Mathematical Skills:

Ability to add, subtract, multiply and divide using whole numbers and common fractions and calculation of percentages.

YMCA CERTIFICATES/TRAININGS:
  • Blood borne Pathogen Training
  • Code of Conduct Training
  • CPR, AED, and First Aid Certification
  • Acceptable screening results to include a comprehensive background check and initial health exam
WORK ENVIRONMENT AND PHYSICAL DEMANDS:
  • Must have transportation to perform all duties.
  • Most kitchen work is completed in a standing position with a large percentage of time spent working with hot stoves, ovens, dishwasher and other kitchen appliances.
  • Some exposure to communicable diseases.
  • Must be able to lift and carry food and supplies weighing up to 50 pounds.
  • Position may require bending, leaning, kneeling, and walking.
  • Ability to speak concisely and effectively communicate.
  • Noise level in work environment may be moderate to loud.

Evenings and weekend work will occasionally be required.