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Employment

ASSISTANT COOK-BLACKFOOT

Close Date: August 31, 2017

EASTERN IDAHO COMMUNITY ACTION PARTNERSHIP

JOB DESCRIPTION 

            JOB TITLE:                Assistant Cook

            DEPARTMENT:         Head Start/EHS

            REPORTS TO:          Center Manager

            STATUS:                   Non-exempt, Regular Part-time, 25 hours/week

            STARTING WAGE:   Grade 4

            LAST REVIEWED:    June 2015 

SUMMARY

The primary purpose of the Assistant Cook’s position in the Eastern Idaho Community Action Partnership Head Start Program is to assist the Cook in preparing and serving food in accordance with the USDA Child Care Food Program regulations, Idaho State Department of Education, federal, state, and local regulations and guidelines. 

BASIC SKILLS  

This position requires the ability to do repetitive type work in accordance with set procedures and instructions to prepare meals for children and staff in a school setting.                             

DESIRED QUALIFICATIONS

  • Three or more months experience in food preparation and serving for a large group.
  • Local Health District (6 or 7) food supervisors course, 3 hours.
  • Valid Drivers License
  • Proof of Liability insurance for personal vehicle.
  • Food handler course (levels I and II) and record keeping experience. 

MAJOR DUTIES AND RESPONSIBILITIES 

  • SUBSTITUTES FOR THE COOK, IN ANY CENTER, IN THE EVENT A COOK IS ILL OR OTHERWISE UNABLE TO PERFORM THEIR DUTIES. 

ASSIST THE COOK IN THE FOLLOWING AREAS

RECEIVING AND STORAGE

1.         Receives food and non-food supplies in accordance with quantity and quality requirements.

2.         Checks invoices against original orders.

3.         Stores food and non-food supplies according to approved procedures, including   emergency storage.

4.         May be required to lift 40-50 pounds.

5.         Uses the "first in, first out" principle of food usage.

6.         Maintains copies of invoices and receipts, routes originals to the fiscal department. 

FOOD PREPARATION

1.         Uses accepted procedures for preparation of all foods to ensure palatability and nutrition content.

2.         Uses acceptable procedures for converting recipes to quantity needed and standardizing recipes for center use.

3.         Prepares fruit and vegetables to maintain nutrients, color and appropriate texture.

4.         Uses correct procedures to weigh or measure all recipe ingredients.

5.         Prepares food to ensure correct portion sizes to meet Child Care Food Program meal pattern requirements for each age group of children served.

6.         Uses food preparation equipment correctly.

7.         Prepares meals for special diets for children using diet prescriptions provided by the child's physician or a qualified dietician.

8..        Uses thermometers to make sure food stays hot enough and is cool enough at the right amount of time to be stored according to HACCP guidelines.  This training will be given.

 FOOD SERVICE

1.         Provides adequate servings in a family-style meal service to ensure that each child receives portions to meet CACFP meal pattern guidelines.

2.         Uses appropriate portion control utensils to serve standardizing portions of pre-plated menu items to ensure that each child receives portions to meet CACFP meal pattern requirements.

3.         Serves food at correct temperatures to meet sanitation requirements.

 SANITATION AND SAFETY

1.         Maintains safe and sanitary conditions in the storage, preparation, & service of food.

2.         Uses accepted procedures for cleaning and sanitizing work areas, utensils, and equipment.

3.         Establishes a routine cleaning schedule that complies with requirements as specified under local, state, and federal laws/regulations (example: cleaning refrigerator/freezer on a regular basis).

4.         Uses an effective system for garbage and refuse disposal.

5.         Demonstrates good personal hygiene and grooming including dress, appearance, and personal habit which will include the dress code for working in the kitchen including closed toe shoes.

6.         Wears gloves during food preparation.  Change gloves at critical times.  Wear hair net while in kitchen and assure that everyone who enters the kitchen does the same.

7.         Reports safety hazards to the Center Manager.

8.         Implements accepted procedures for the prevention of cross-contamination of food items.

9.         Demonstrates knowledge of the use and operation of fire extinguisher for each type of fire.

10.       Maintains correct temperatures during food preparation and service.

11.       Uses accepted center procedure to report accidents.

12.       Regularly inspects refrigerators, freezer, and dry storage to maintain safe and sanitary food and supply storage.

13.       Demonstrates correct hand washing.

14.       Follows approved guidelines for effective insect and rodent control system.

15.       In condition of employment having completed a TB Screen and the Hepatitis A series      of shots. 

NUTRITION EDUCATION

1.         Introduces new foods on the menu in positive and creative ways.

2.         Serves as a resource to center staff in providing information to parents (i.e. newsletters, menus, center recipes). 

COMMUNICATION AND MANAGEMENT

1.         Works cooperatively with center staff.

2.         Creates and maintains an atmosphere of warmth and personal interest for the children in the center.

3.         Uses time management skills to appropriately maintain an efficient food production system.

4.         Works cooperatively with kitchen volunteers.

5.         Demonstrates friendly, professional telephone skills.

6.         As an employee of EICAP you will assume the responsibility of understanding your role in accomplishing the strategic goals and performance measures of the Agency. 

RECORD KEEPING

1.         Maintains daily food production records according to the state & federal guidelines.

2.         Maintains and submits to Central Office, by the 5th day of each month, the blended rate meal count according to USDA regulations. 

PROFESSIONAL COMPETENCIES

1.         Works in a professional manner, exhibiting independent work skills, leadership,    flexibility and the ability to make decisions and takes responsibility for independent decisions.

2.         Exhibits intent to increase knowledge and skills in designated job areas.

3.         Works cooperatively with other staff and is responsible for communication and participation with all appropriate staff members concerning activities, schedules & conferences. 

QUALIFICATION REQUIREMENT

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EDUCATION and/or EXPERIENCE

  • High school diploma or general education degree (GED).
  • Experience in food preparation and serving to a large group is preferred. 

SKILLS and ABILITIES

Language  Skills:  Ability to read, analyze, and interpret general business procedures and governmental regulations.  Ability to write reports and business correspondence. Ability to communicate effectively in English; ability to speak Spanish is an asset. 

Mathematical Skills:  Ability to apply basic concepts of algebra and geometry. Ability to calculate and apply figures and amounts such as fractions, percentages, and proportions to practical situations.  

Reasoning Ability:  Ability to interpret and apply commonsense understanding in order to carry out instructions furnished in written, oral, diagram, or schedule form. Ability to solve practical problems and deal with a variety of work situations within the scope of the job. 

CERTIFICATES, LICENSES, and REGISTRATIONS

Local Health District (6 or7) sanitation course, 3 hours.  USDA Training. 

OTHER SKILLS and ABILITIES

  • Ability to work at a rapid pace in a hectic environment.  
  • Ability to complete repetitive type work with procedures and instructions to prepare meals for children and staff in a school setting. 

 PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to:

  • Sit and talk or hear. 
  • Use hands to handle objects, tools, or controls. 
  • Stand, walk, and reach with hands and arms; and to stoop, kneel, or climb.
  • Effort is continuous and sustained although light.
  • Occasionally lift and/or move up to 40 pounds.  

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee will frequently be exposed to extreme temperatures, humidity, and etc. The employee may occasionally be exposed to hazardous chemicals and appropriate personal protective equipment must be worn. 

Eastern Idaho Community Action Partnership is an EEO employer.  

My signature below indicates that I have read this job description and understand the requirements of the position and am able to perform the essential functions of the job as outlined.  I further understand that Eastern Idaho Community Action Partnership is an At-Will Employer and I understand the At-Will employment relationship. 

________________________________________                          _______________________

Employee Signature                                                                           Date

 

 

 

 

 

 

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