Cook Head Start

Under direct supervision the Cook is responsible for preparing, purchasing, storing and serving food in accordance with USDA/Nevada Department of Education guidelines. Maintains confidentiality of all privileged information.

Essential Duties & Responsibilities:

• Provides training to parents and community about nutrition.
• Completes and maintains required food program reports.
• Takes meals census daily (records number of meals to staff, parents and children).
• Keeps accurate records for the Child Adult Care Food Program (CACFP).
• Ensures that food shopping is completed in a timely manner and within budget constraints.
• Responsible for completing and submitting required nutrition forms to the Central Head Start Office by the required due date.
• Participates in all phases of the Head Start training program.
• Responsible for the Nutrition Component of the Center curriculum.
• Prepares snacks and meals in accordance with planned menus and USDA meal requirements.
• Purchases food within budgetary and meal requirements.
• Plans or adjusts menus to meet USDA meal requirements.
• Documents refrigerator/freezer temperatures daily.
• Completes nutritional assessments of each child and records the information in the child's file; makes referrals to the Programs Manager.
• Checks nutritional habits of the children.
• Keeps track of any allergies to specific foods.
• Tracks and interprets child growth charts.
• Communicates with parents about their children's nutritional needs.
• Assists with lesson planning in cooperation with the Center staff.
• Prepares and presents new food experiences to the children, emphasizing traditional Washoe foods as well as other cultural foods.
• Introduces new foods and the Pyramid Food Chart concept.
• Guides the children to set and clean-up tables. Guides the children in sanitation and hand washing techniques.
• Guides the children with menu planning and meal preparation.
• Assists staff members in carrying out daily classroom activities under the direction of the Teacher.
• Responsible for the upkeep and cleanliness of the kitchen/dining area.
• Attends all center Parent Committee meetings and assists with the parent program.
• Obtains an annual physical and TB test.
• Provides appropriate substitute when absent from work.
• Performs other duties as required.

Requirements

Minimum Qualifications:

• High School Diploma or GED plus one year food service experience.
• Must possess and maintain a valid California or Nevada driver's license or capable of obtaining one within thirty-days (30) of employment.
• Must be able to be insurable by the Tribe's Driving Policy.
• Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.

Knowledge, Abilities, Skills, and Certifications:

• Knowledge of traditional form of government and tribal customs and traditions.
• Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.
• Knowledge of how to prepare well-balanced and nutritious meals.
• Knowledge of proper and safe food handling, storage, and disposal requirements.
• Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
• Ability to interpret food service requirements of the USDA/Nevada State Department of Education.
• Ability to communicate effectively in the English language both verbally and in writing.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
• Ability to safely operate various cooking equipment and kitchen appliances.
• Ability to work extended hours and various work schedules.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
• Ability to demonstrate excellence in everything, and continually seek improvement in results.
• Ability to prepare accurate, complete, and legible reports.
• Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.
• Skill in preparing food for groups of people.
• Skill in handling sharp knives, and other cutting utensils.
• Skill in supervising, training, and evaluating assigned staff.
• Certified Food Handler.
• Certified in CPR and First Aid.

Physical Demands:

While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk; and sit. The employee occasionally is required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment:

Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.

The Washoe Tribe of Nevada & California requires a background check of each new hire for employment purposes. Therefore, all conditionally offered positions will be subject to the following:

• Negative alcohol and drug screen
• Meet requirements of Public Law 101-630
• Obtain or possess a valid driver's license for either the state of Nevada or California within 30 days
• Must be insurable under the Washoe Tribe's driving policy
• Preference will be given to qualified Native American Indians