Cook (Early Childhood Center)

CookDepartment: EducationProgram: Early Childhood CenterReports to: Education Operations ManagerEmployment Status: Full TimeFLSA Status: Non-ExemptSchedule: 40 Hours/52 WeeksPreference: TERO Ordinance 2017-01, P.L. 93-638Job SummaryThis position is responsible for providing and serving family style snacks and meals for the children of the Early Childhood Center. Works closely with their supervisor, CACFP staff, and registered dietician to create a balanced, eye appealing, and culturally appropriate menu that meets all applicable standards. This position will ensure that complete and accurate food records are maintained, food safety standards are adhered to, and food/supply purchasing is cost effective. Responsible for submitting weekly kitchen sanitation and cooking logs and monthly credit card reconciliation documents.Essential FunctionsMaintain a clean, safe, well-organized kitchen. Responsible for ensuring kitchen and food service areas pass annual sanitation inspections by observing the following procedures:Store food properly. All food should be appropriately wrapped or covered in labeled containersAll reserve supplies should be stacked neatly and away from the food area; all dirty dishes must be washed by the end of the day. Dishes must be sanitized in the dishwasher, or, if washed by hand, must go through a WASH-RINSE-SANITIZE cycle with bleachOrganize and maintain a record-keeping system including:Cycle menus, recipes, copy of student's dietary need or restriction formsDaily meal logsDevelop shopping lists based on cycle menuResponsible for weekly procurement of necessary food and supplies for weekPost Cycle Menu throughout centerAssist in the classroom as possible to promote positive outlook on nutritionMust work within a limited budget, and strive to make cost effective, reasonable purchasesWork effectively, positively and cooperatively with co-workers and supervisorWill guide Cook Aide and substitutes as applicableUnderstand and follow the financial policies and procedures of the TribeObtain a substitute cook when unable to report to workPerforms other duties as assignedIt is the intent of this job description to highlight the essential functions of the position; however, it is not an all-inclusive list. The incumbent may be called upon and required to follow or perform other duties and tasks requested by his/her supervisor, consistent with the purpose of the position, department and/or the Kenaitze Indian Tribe's objectives.Working ConditionsLifting RequirementsMedium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.Physical RequirementsStand or Sit (Stationary position)Walk (Move, Traverse)Use hands/fingers to handle or feel (Operate, Activate, Use, Prepare, Inspect, Place, Detect, Position)Climb (stairs/ladders) or balance (Ascend/Descend, Work atop, Traverse)Stoop, kneel, crouch or crawl (Position self (to), Move)Talk/hear (Communicate, Detect, Converse with, Discern, Convey, Express oneself, Exchange information)See (Detect, Determine, Perceive, Identify, Recognize, Judge, Observe, Inspect, Estimate, Assess)Taste/Smell (Detect, Distinguish, Determine)Pushing or PullingRepetitive MotionHazards and Atmospheric ConditionsExposure to FumesExposure to DustWetNoiseMists or GasesChemical HazardsBurn HazardsOSHA CategoriesCategory II - Normal routine involves no exposure to blood, body fluid or tissue, but exposure or potential for exposure may occurEquipment and ToolsList Equipment used for job: Computer and other office equipment, blender, food processor, commercial dish machine, other kitchen equipmentDrives KIT or Personal Vehicle:TravelLocalIn-StateQualificationsEducationHigh School Diploma or a General Education Degree (GED)ExperienceThree (3) years of experience in nutrition, menu planning, food preparation, serving, purchasing supplies and budgeting for large groupsExperience working with USDA, Child and Adult Food Program, or the National School Lunch ProgramPreferredA.A. or B.A. in Nutrition, Dietetics, or Culinary ArtsExperience with Head Start/Former Head Start ParentKnowledge and experience working with cultural diversitiesLicense/CertificationState of Alaska Food Worker CardCurrent CPR/First Aid CertificationFood Protection Manager CertificateValid Alaska Driver's License, reliable transportation on insured vehicleSpecial SkillsKnowledge of inventory control and accounts payableExcellent oral/written communication skills and strong organizational, planning and reporting skillsUnderstanding and ability to work with the family centered philosophyThis position is a Covered Position subject to all requirements of the Alaska Barrier Crimes Act (ABCA) and to the Indian Child Protection and Family Violence Prevention Act, (ICPA). ABCA and ICPA requirements apply and must be complied with at all times in order to remain in the position.*Memorandum of Understanding: Serves as documented evidence that the Kenaitze Indian Tribe has expressed the ineligibility of an employee to operate motor vehicles owned, leased or rented by the Kenaitze Indian Tribe, or to operate a personal vehicle on behalf of the Kenaitze Indian Tribe.

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