Cook Aide

Le Jardin Community Center, Inc.•Florida City, FL

About The Position

Under the guidance of the Health/Nutrition Coordinator, the Cook Aide will be responsible for serving food to the children that is culturally and developmentally appropriate, meets the nutritional needs of and accommodate the feeding requirements of each child, including children with special dietary needs and children with disabilities. Family style meals are encouraged as described in HSPPS 1302.31(e)(2). (HSPPS 1302.44(a)). Receive catered food on a daily basis, maintain its freshness until serving time, and serve family style meals to the extent possible (HSPPS 1302.31(e)(2).) for breakfast, lunch and snack. Assist in the classroom with nutrition and meal times when appropriate. (HSPPS 1302.31) Prepare refreshments for center related activities ensuring that all food meets the Head Start Standards – high in nutrients and low in salt, sugar and fat (HSPPS 1302.44(a)(1)). Ensure the appropriate foods, listed in the cycle menu, are delivered and report any issues immediately (HSPPS 1302.44 (2) (i - iii)) Ensure the appropriate foods, listed in the cycle menu for children with special menus including children with disabilities. Assist the Health/Nutrition Services Coordinator to create the order of substitutions based on the menu of children with special menus. Appropriately store hot and cold foods, maintaining accurate records of temperatures when the food is received and when it is going to be served (HSPPS 1302.44). For EHS, handle formula and breast milk in a sanitary manner, according to manufacturer’s instruction (or instructions by parent). Formula or breast milk must not be heated in a microwaved (HSPPS 1302.44(b)(2)). Ensure the cycles are correctly marked and updated in classrooms the first day of each week. Demonstrate appropriate food service methods (HSPPS 1302.47(6)) 1. Gloves are worn during food handling 2. Hair nets are worn at all times 3. Use appropriate utensils Demonstrate appropriate cleaning and sanitation practices (HSPPS 1302.47(6)) 1. Properly store and dispose of left-over foods 2. Keep kitchen clean and sterilized 3. Wash, rinse and sterilize dishes, bins and utensils after each use 4. Prepare and maintain cleaning solutions Every Friday of each week, check the meals account in the classes and inform the Health/Nutrition Services Coordinator about the deficiencies. Administration has the authority to assign additional duties as seen fir for the benefit of the organization. (HSPPS 1302.91)

Requirements

High School Diploma or GED
Enroll and pass the Serving Safe Food in Child Care Centers coursework
Able to stand for extended periods of time
Able to lift 40 pounds

Responsibilities

Receive catered food on a daily basis, maintain its freshness until serving time, and serve family style meals to the extent possible (HSPPS 1302.31(e)(2).) for breakfast, lunch and snack.
Assist in the classroom with nutrition and meal times when appropriate. (HSPPS 1302.31)
Prepare refreshments for center related activities ensuring that all food meets the Head Start Standards – high in nutrients and low in salt, sugar and fat (HSPPS 1302.44(a)(1)).
Ensure the appropriate foods, listed in the cycle menu, are delivered and report any issues immediately (HSPPS 1302.44 (2) (i - iii))
Ensure the appropriate foods, listed in the cycle menu for children with special menus including children with disabilities.
Assist the Health/Nutrition Services Coordinator to create the order of substitutions based on the menu of children with special menus.
Appropriately store hot and cold foods, maintaining accurate records of temperatures when the food is received and when it is going to be served (HSPPS 1302.44). For EHS, handle formula and breast milk in a sanitary manner, according to manufacturer’s instruction (or instructions by parent). Formula or breast milk must not be heated in a microwaved (HSPPS 1302.44(b)(2)).
Ensure the cycles are correctly marked and updated in classrooms the first day of each week.
Demonstrate appropriate food service methods (HSPPS 1302.47(6))
Gloves are worn during food handling
Hair nets are worn at all times
Use appropriate utensils
Demonstrate appropriate cleaning and sanitation practices (HSPPS 1302.47(6))
Properly store and dispose of left-over foods
Keep kitchen clean and sterilized
Wash, rinse and sterilize dishes, bins and utensils after each use
Prepare and maintain cleaning solutions
Every Friday of each week, check the meals account in the classes and inform the Health/Nutrition Services Coordinator about the deficiencies.
Administration has the authority to assign additional duties as seen fir for the benefit of the organization. (HSPPS 1302.91)