Cook, Part Time

Tuscarora Intermediate Unit invites applicants for a part-time Cook, located at Juniata County Head Start in Mifflintown, PA. This position is 25-29 hours per week. Pay is $12-$13/hour based on experience. We also offer a retention bonus of $2,000 for this position, upon completion of two years of employment.

Required Applicants must apply via Applitrack and complete the online application. To be considered for an open position, applicants must have the following required clearances:

Act 24 Arrest and Conviction Report

Act 34 Pennsylvania Criminal History Clearance

Act 151 Pennsylvania Child Abuse Clearance

Act 114 Federal Criminal History Clearance

Links to these clearances can be found here: https://www.tiu11.org/human-resources/

The position of Cook 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 for the ordering, preparing, serving and documentation 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 CACFP standards. Position may involve reassignment to various kitchens/centers as deemed necessary for program operations.

**Fundamental Duties/Essential Functions**

Duties of this position are described in major functional areas listed below. Additional duties may be assigned.

**Food Service**

• Prepares and serves food and assists in any food related activities as directed and menus as approved by registered dietitian/nutritionist.
• Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
• Oversees the processing and storage of food and food related items as they are delivered.
• Oversees full kitchen operations and may supervise a Program Aide (depending on size and scope of workload).
• 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.
• Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in the classroom and individual needs are met for infants and toddlers.
• Ensures that dishes are returned to the kitchen and other nutrition training and activities for the children and parents/families in the program.
• Supports staff and parents in preparing meals and snacks for meetings, planning session and other special events as requested and approved by the Nutrition Manager or Program Director.
• Responsible for proper receiving, inventory, storage of food and clean up of kitchen and equipment.
• Notifies supervisor of any safety or health issues or concerns.
• Positively represents Head Start/Early Head Start/Pre-K in the community.
• Performs other duties as assigned.

**Health and Sanitation**

• 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 Manager 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 w th all local, state and federal standards regarding hygiene and sanitation.
• Responsible for understanding regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.
• Performs other duties as assigned.

**Recordkeeping**

• Responsible for the periodic purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries.
• Documents in the menu book, following required USDA/CACFP documentation, food purchased, prepared and served.
• Completes a weekly inventory of all food, both perishable and non-perishable. Ensures that inventory is secure.
• Completes an equipment and supply inventory on a regular basis.
• Submits food invoices in an organized fashion and in a timely manner.
• Maintains and submits records as required.
• Participates in internal and external audits and performance improvement activities.
• Performs other duties as assigned

**Supervision and Training**

• Plans and directs the work of assigned Program Aide (where applicable) and any volunteers working in the food service area.
• Provides information and training on the job standards of the kitchen.
• Successfully completes and stays up-to-date on Basic First Aid and CPR certification.
• Attends all workshops and meetings as deemed necessary by the supervisor.
• Attends all required staff and parent meetings and activities.
• Participates in ongoing training in food preparation, food safety, and nutrition.
• Responsible for understanding Head Start Program Performance Standards.
• Performs other duties as assigned.

**Knowledge and Abi**