Head Cook

COOK

STATEMENT OF THЕ ЈOВ:

Under the supervision of the day care center director, the cook is primarily responsible for preparing and serving all

food in the center and for maintaining the kitchen in a sanitary and efficient condition. Additionally, the cook is

responsible for the supervision and training of other staff assigned to kitchen or food service responsibilities.

QUALIFICATIONS:

1. Previous related experience in food preparation (preferably in large quantities), dishwashing and housekeeping.

2. Ability to read and write in order to follow written menus, recipes and work schedules. Ability to keep simple inventory of supplies on hand as needed.

3. Friendly, cheerful personality and ability to maintain cooperative relationships with other staff, children, parents and visitors of the center.

4. Ability to maintain sanitary work and personal habits.

5. Good health, including current chest X-ray and annual physical examination after employment

1. GENERAL DUTIES

A. Follows individual work schedule provided by the Director to indicate specific responsibilities and the time scheduled for them.

B. Cooperates in total staff effort designed to improve the center's services.

1. Participates in periodic individual conferences and regular staff meetings as scheduled by the Director.

These will be called when changes are planned in the children's program that affect the Cook so that discussions and suggestions for improving the services may be shared among the Director and staff. Such meetings will also be called when policy or changes are to be made affecting budgetary needs for food and supplies or rearrangement of space. Participation in staff parties and attendance in parents' meetings are also encouraged but not required, as a means of promoting a feeling of total staff unity and providing opportunities for informal exchanges of information between parents and total staff.

2. SPECIFIC DUTIES

Under the supervision of the day care director, the cook will carry out the following functions in accordance with the work schedule provided by the director.

A. Food

1. Prepare, cook and service food according to recommended practices (see attached).

2. Follow weekly menus made in consultation with the director. Confer with director when menu changes are indicated, i.e., necessary substitution or the use of leftovers.

3. Apportionment of food for children's groups according to need.

4. Make local food purchases when necessary.

B. Housekeeping

1. Wash dishes and utensils according to sanitary practices.

2. Keep kitchen and storeroom in a clean, sanitary and orderlycondition, i.e., range sink, refrigerator, cupboards.

3. Keep kitchen equipment and utensils in good condition.

4. Place kitchen garbage in designated covered receptacle.

5. In the absence of a helper, the cook shall wash dishtowels and truck covers.