Kitchen Cook

POSITION SUMMARY

The Cook Aide assists in preparing, serving and maintaining nutritious meals and snacks for children enrolled in CAS/Morgan County Head Start and Early Head Start. This position supports the daily operation of the kitchen, including food preparation, meal service, sanitation, inventory and required recordkeeping. The Cook Aide ensures that meals are prepared and served in accordance with USDA Child and Adult Care Food Program (CACFP) requirements, applicable Tennessee child care licensing regulations, Head Start Program Performance Standards and agency policies.

The Cook Aide works closely with the Nutrition Coordinator, classroom staff and other program personnel to promote healthy eating habits, accommodate children's individual dietary needs and maintain a safe, sanitary food service environment. May require bus monitor duties.

MINIMUM QUALIFICATIONS

• High school diploma or GED preferred.
• Previous experience in food preparation, institutional kitchens, child care food service or a related setting preferred.
• Knowledge of basic food preparation, food safety and sanitation practices or willingness to obtain necessary training.
• Ability to follow standardized recipes, menus, portion requirements and written instructions.
• Ability to maintain accurate records, complete required documentation and perform basic mathematical calculations.
• Ability to communicate effectively and maintain positive working relationships with children, families, coworkers and supervisors.
• Ability to perform the physical duties associated with food preparation, including standing for extended periods, lifting, bending and carrying supplies.
• Must meet applicable health, background check and training requirements.

The successful candidate must demonstrate dependability, punctuality, initiative, flexibility, attention to detail and a commitment to teamwork.

PERFORMANCE PLAN / ESSENTIAL JOB FUNCTIONS

The following six weighted performance categories will serve as the basis for the employee's annual performance evaluation.

1. Food Procurement, Receiving, Storage and Inventory — 20%

• Assist the Nutrition Coordinator with ordering, receiving, inspecting and properly storing food, supplies and kitchen equipment.
• Check deliveries for accuracy, quality, freshness and appropriate temperatures.
• Follow proper food storage procedures, including labeling, dating, stock rotation and first-in, first-out (FIFO) practices.
• Monitor refrigerator, freezer and dry storage areas to ensure food is maintained at safe temperatures and under sanitary conditions.
• Assist with maintaining accurate food inventories and reporting shortages, damaged products, expired items or equipment concerns.
• Minimize food waste through proper storage, portion control and efficient use of available supplies.

2. Meal Preparation, Service and Nutrition Support — 35%

• Prepare and serve nutritious breakfasts, lunches and snacks according to approved menus, standardized recipes, CACFP meal patterns and established portion requirements.
• Follow approved infant feeding procedures when assigned, including age-appropriate foods, textures and individualized feeding instructions.
• Ensure meals are prepared and served on schedule and that food quality, appearance and temperature are maintained.
• Prepare meals and food substitutions for children with documented food allergies, disabilities or special dietary needs in accordance with approved instructions.
• Support family-style meal service by preparing and distributing appropriate serving portions, utensils and supplies to classrooms.
• Coordinate with classroom staff regarding meal counts, meal delivery, special dietary needs and changes in daily attendance.
• Assist with nutrition education activities that encourage healthy eating habits, positive mealtime experiences and children's development of age-appropriate self-help skills.
• Follow approved procedures for handling leftovers, preventing cross-contact with allergens and minimizing food waste.

3. Food Safety, Sanitation and Kitchen Maintenance — 20%

• Maintain a clean, safe and sanitary kitchen in accordance with applicable health regulations, CACFP requirements and agency policies.
• Follow proper handwashing, glove use, personal hygiene and food-handling procedures.
• Prevent foodborne illness by following safe food preparation, cooking, holding, cooling, reheating and storage procedures.
• Clean and sanitize food preparation surfaces, utensils, equipment, dishes and food service areas according to established schedules.
• Complete daily and periodic kitchen cleaning and sanitation assignments.
• Properly use, clean and maintain kitchen appliances and equipment.
• Monitor and document food and equipment temperatures as required.
• Immediately report equipment malfunctions, pest concerns, unsafe conditions and suspected food contamination to the Nutrition Coordinator.
• Follow established procedures for preventing cross-contamination and allergen cross-contact.
• Maintain proper storage and use of cleaning chemicals and ensure they are inaccessible to children.

4. Documentation, Recordkeeping and CACFP Compliance — 10%

• Maintain accurate and timely records related to food preparation, meal production, food temperatures, inventory and sanitation.
• Assist with daily meal counts and documentation to support accurate CACFP reimbursement claims.
• Follow approved menus and document substitutions or changes according to agency procedures.
• Assist in maintaining required recipes, Child Nutrition (CN) labels, Product Formulation Statements and other supporting documentation.
• Ensure that required records are completed accurately and submitted to the Nutrition Coordinator within established deadlines.
• Participate in corrective actions resulting from internal monitoring, health inspections, CACFP reviews or other program assessments.
• Maintain confidentiality of children's health information, dietary accommodations and other protected program records.

5. Professional Development, Family Engagement and Teamwork — 5%

• Attend required staff meetings, nutrition meetings, professional development activities and agency training.
• Complete required training in food safety, CACFP meal patterns, infant feeding when applicable, allergies, sanitation and emergency procedures.
• Assist with nutrition education activities for children and families as directed.
• Support food preparation and meal service for approved parent meetings, family engagement events and program activities.
• Assist with the orientation and supervision of approved kitchen volunteers as directed.
• Work cooperatively with classroom staff, the Nutrition Coordinator and other program personnel to support coordinated service delivery.

6. Professional Conduct, Agency Compliance and Other Assigned Duties — 10%

• Demonstrate professional work habits consistent with agency personnel policies, standards of conduct and confidentiality requirements.
• Maintain regular attendance, punctuality and readiness to perform assigned duties.
• Follow instructions, accept supervision and respond positively to feedback.
• Demonstrate initiative, accountability, flexibility and a willingness to assist coworkers.
• Maintain a respectful and professional relationship with children, families, coworkers, volunteers and community partners.
• Follow applicable Head Start Program Performance Standards, Tennessee child care licensing requirements, CACFP regulations and agency operating procedures.
• Participate in emergency preparedness activities and follow established emergency procedures.
• Report suspected child abuse or neglect in accordance with applicable law and agency procedures.
• Complete other job-related assignments as directed by the Nutrition Coordinator or Head Start Director.

Pay: $12.00 - $18.00 per hour

Expected hours: 40.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person