Important Notice: Update concerning COVID-19 The health and safety of our employees, parents, families, and candidates is of utmost importance to CDI Head Start. Many of our head start centers are closed, however, we will continue to contact qualified candidates and schedule interviews either by phone, video, or onsite with limited contact with others. We look forward to reviewing your application.

If you have a job-related inquiry, please contact cdi@cdiheadstart.org

JOBS: Mid-Cumberland Tennessee

Cook

Location:Smyrna              Apply For this Job      Aplicar en español

Pay Period: Biweekly
Fixed Salary: $ 11.50
Weeks per Year: 44
Hours Per Week: 40

IMMEDIATE SUPERVISOR: See Organizational Chart

GENERAL SUMMARY: 

This position is one role in a large system of services provided to children and families.  A strong food service program is important to supporting the goals of the program.  This position is responsible the ordering, preparing, serving and documenting of meals and snacks.  It includes following menus and all phases of kitchen operations including inventory control.  The 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.  The position may prepare foods for infants and toddlers and/or preschool children following the USDA/CACFP standards.  Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

PRIMARY RESPONSIBILITIES:  

1. Food Service

1. Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian/nutritionist including the preparation of food to meet the needs of children with special needs or disabilities.

2. Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.

3. Oversees the processing and storage of food and food related items as they are delivered.

4. Oversees full kitchen operations and may supervise additional staff or volunteer assistance (depending on size and scope of workload).

5. Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.

6. Prepares and serves all meals as planned, paying attention to food presentation and freshness.

7. Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.

8. Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly. 

1. Health And Sanitation

1. 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.

2. Reports any kitchen equipment not in good working order to the Head Start/Early Head Start supervisor to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.

3. Ensures that all foods are prepared in a safe and sanitary manner.

1. Recordkeeping

1. Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory.  Receives and accounts for food deliveries.

2. Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.

3. Completes a weekly inventory of all food, both perishable and non-perishable.  Ensures that inventory is secure.

4. Completes an equipment and supply inventory on a regular basis.

5. Submits food invoices in an organized fashion and in a timely manner.

6. Maintains and submits records as required.

7. Participates in internal and external audits and performance improvement activities.

EDUCATION AND EXPERIENCE: 

The minimum requirement is that the individual be 18 years of age and has food preparation experience and be able to comply with any state food permit/health requirements.    Experience in quantity food preparation and inventory control is preferred.  Previous Head Start/Early Head Start experience preferred.  This is an entry-level position requiring no education qualifications unless there is a local or state regulation that requires a high school diploma or G.E.D.  A high school diploma or G.E.D. is preferred. 

CDI HS is an equal opportunity employer.