Cook

The Cook is responsible for the preparation, service and storage of

nutritious meals and snacks for a Head Start/Early Head Start Center.

The Cook is responsible for promoting the mission of ABCD Head Start &

Children's Services; building an understanding of the program by

communicating this mission to staff, families and the community. This

position must comply with all federal, state and local laws,

regulations, standards and policies, including those of the federal

Administration for Children and Families (ACF), the Massachusetts

Department of Early Education and Care (EEC), the Individuals with

Disabilities Education Act (IDEA), Massachusetts Department of

Elementary and Secondary Education (DESE), US Department of Agriculture

(USDA), Massachusetts disability law (Chapter 766), Boston Family

Engagement Network (BFEN) and ABCD, Inc. Head Start and Children?s

Services policies and procedures. All ABCD Head Start/Early Head Start

and Children's Services personnel who are paid to care for, or work

with, children are MANDATED BY LAW to report all suspected cases of

child abuse and neglect to the Massachusetts Department of Children and

Families (DCF), pursuant to Massachusetts General Laws Chapter 119 ??

51A ? 51G. Any staff member who suspects child abuse or neglect of a

child must inform his or her supervisor immediately. The

responsibilities of a particular position may support both Early Head

Start and Head Start depending on the individual assignment. The

specific corresponding funding allocation will be documented on the

personnel payroll authorization or change of status form. All

communications are potentially sensitive and are subject to Head

Start's policy on confidentiality. Key Responsibilities ESSENTIAL

DUTIES: Specialized Food and Nutrition Services (70%) Implement cycle

menu in accordance with ABCD policies, procedures, and established

practices; budget requirements, Head Start Performance Standards, and

guidance established by CACFP. Maintain weekly food inventory system for

ordering food and supplies. Ensure weekly ordering of food and supplies

needed for meals and snacks served on site and for field trips, and

where applicable, for other program activities from appropriate vendors.

Ensure that all incoming food orders and supplies are of the proper

quantity and quality at time of delivery. Report any problems to the

Food Services Administrator and/or Central office staff. Document any

changes in substitutions to the menu on a daily basis, including weekly

Cultural Meals, and submit documented changes to the Central office on a

monthly basis. In collaboration with Health & Nutrition staff, plans and

prepares alternative meals for children with food allergies, in

accordance with individual meal plans, state food code regulations and

food allergen and contamination protocols. Prepare age appropriate

meals, with texture, consistency and age-appropriate food size standards

in mind. Prepare and/or supervise the preparation and service of

nutritious meals and snacks. Maintain all required CACFP paperwork

including but not limited to; menu production records, menu changes and

cultural meals, temperature logs, inventories, cycle menus, and food

purchase receipts. Establish and maintain standards of sanitation,

safety and food preparation at all times in accordance with requirements

from the Department of Public Health. Identify equipment repair or

maintenance needs and submit requests in a timely manner. Ensure

maintenance of kitchen, food services utensils, equipment, and food

storage areas to standards mandated by Massachusetts Department of

Public Health, and best practices with regards to food safety and

sanitation. Participate in Health Inspection with Local Boards of

Health. Order food and supplies from vendors or the nutritionist

according to a designated schedule. Check all incoming food orders

against invoices for quantity and quality at the time of elivery, and

report