SUB COOK

Carry out responsibilities, which ensure that the Center meets Head Start Performance Standards regarding nutrition, CACFP guidelines, and the New Jersey Licensing Regulations.

• Prepare and serve meals that conform to menus provided by the Nutrition Coordinator, including demonstrating accuracy in weighing, measuring, and portioning food. Also includes thawing and advance preparation of food. Works with the Nutrition Coordinator regarding substitutions, leftovers, and emergencies; records changes.
• Maintain and ensure proper food storage and food handling practices, including fire safety. Works cooperatively with other Food Service staff to evaluate leftovers and plans for use; labels, dates, and store leftovers properly.
• Plan and initiate at least one learning activity per week per classroom with the children, which is to be appropriately documented and coordinated with the educational objectives of the week. Learning activities are to be sent to Central Office weekly.
• Involve parents in planning and implementation of the Nutrition Program on the local level: Development of local nutrition committee at center level
• Semi-annual nutrition education program with parents
• Participate in planning session with center staff during weekly staff meeting.
• Will be responsible for the cleanliness of the food service area, such as the kitchen, dining area and food storage area.
• Maintain food and supply receiving system.
• Responsible for accurate monthly equipment and food inventory so reflection may be noted in the purchasing program. May be responsible for placing authorized orders.
• Coordination of a volunteer program at the center level for assistance in nutrition program activities.
• Meal inventories which reflect the number and type of meals served must be submitted no later than the fifth of the following month.
• Hours of position will be based on center location and time of operation.
• Wear white pants/skirt, shirt or dress

Other Head Start duties as required.