Lead Cook: Chanute

Reports to: Nutrition Services Manager                            Department:  Early Childhood Services Classification: Full-time, Summers off                                  Status:  Non-exempt POSITION SUMMARY: Responsible for guaranteeing children are served nutritious, tasteful, appealing meals and snacks according to CACFP guidelines. Prepare breakfast, lunch, and/or snack for enrolled children, staff, and visitors. Supervise the kitchen staff to ensure daily function of all food service activities meets established expectations. Uphold and ensure all meals/snacks prepared meet the Department of Health rules and regulations and Head Start Performance Standards. Plan and conduct nutritional learning experiences, purchase all food, and supplies necessary and keep records required by CACFP. Gain knowledge of proper food preparation, temperature control, sanitation, and portion sizes. Provide cross training to assure the delivery of high quality, timely meals, and snacks during days of operation.   ESSENTIAL FUNCTIONS: Menu & Meal Planning Prepare well-balanced, nutritious, appetizing meals daily by accurately following menus and recipes provided by the Nutrition Services Manager, ensuring that meals are prepared on time and correct portions are served at the appropriate temperature. Prepare an appropriate amount of food utilizing standards set by CACFP. Plans meals in advance to minimize the need for food substitutions; when substitutions are necessary, with prior approval by Nutrition Services Manager, purchases and serves food of equivalent nutritional value. With the guidance of the Nutrition Services Manager, modify menus and recipes and prepare foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies. Review menus to determine food requirements including variety and quantity of food for preparation. Prepare a wide variety of foods in accordance with provided recipes following the established monthly menus provided by Nutrition Services Manager. Contact Nutrition Services Manager for guidance if the menu must be modified. Prepare food for special events as needed. Food Safety & Inventory Observe good sanitation practices in all aspects of food preparation, food service and clean-up. Food temperatures must be taken at appropriate times and recorded as required. Responsible for receiving and storing food and supplies in accordance with all food safety and sanitation guidelines and regulations. Purchase supplies and equipment needed for daily cooking activities. Requisition for supplies as needed. Report any malfunctioning kitchen appliance to Center Manager. Program Coordination & Collaboration Share duties with the Prep Cook for effic...