Head Cook

Job Code: 35-2012 Status: Full-time, Permanent
Exempt: No Location: ELC

Department: Education Reports to: Office Manager

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SUMMARY: Under the general direction of the Office Manager, the ELC Head Cook is responsible for ensuring all children receive a variety of well balanced, nutritional meals daily. It is the Head Cook’s responsibility to manage the preparation of the meals and snacks by methods that maintain high nutrient levels and that are sanitary. It is also the Head Cook’s duty to oversee the kitchen staff and the coordination of the daily on-goings in the kitchen to ensure it follows Health & Safety standards. The Head Cook purchases the food and supplies as necessary and keeps records required by the Child and Adult Care Food Program (CACFP), the Delegate Agency and the Grantee. This position involves extensive organizing, problem solving, record keeping, time management and supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Adhere to all policies, standards, and procedures as dictated by Tribal Personnel Policies, CACFP regulations, NYS OCFS Child Care Licensing Regulations, the ELC Behavior Management Plan, the NAEYC Code of Ethical Conduct, PL102-477 regulations and all other applicable regulations pertaining to health, safety and sanitation.
• Works in conjunction with Office Manager to ensure renewal of annual CACFP reimbursement program is completed.

• Plans and oversees preparation of foods in accordance with the Child and Adult Care Food Program regulations, menus and recipes reviewed with the SRMT Nutritionist.

• Direct the daily schedule for preparation of meals and sanitization.

• Supervise and coordinates activities of other kitchen staff

• Oversees the preparation of meals and snacks in such a way that a minimum of nutrients is lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have extra servings in addition to the minimum requirement set by CACFP.

• Use appropriate guidelines and CACFP tools to estimate amounts to be prepared for children and staff.

• Purchase food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.

• Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments.

• Works along with the SRMT Nutritionist to modify menus and recipes and prepares foods to meet the developmental needs of infants and toddlers and the medical and feeding needs of children with disabilities or food allergies.

• Ensure that special diets (as determined by ELC Nurse and/or Nutritionist) are adhered to.

• Maintain cost control, budget and inventory systems based on CACFP procedures including food production records, service and attendance.

• Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food production and notifies Office Manager if equipment needs repair

• Assists teachers with developing food activities for the children in the classroom.

• Cooperates with and participates in nutrition education activities for staff, parents and children.

• Maintains all reporting documents and files appropriate in anticipation of audits.

• Participates in all emergency drills and environmental safety activities.

• Attends and participates in grantee-sponsored trainings, center pre-service, in-service trainings, and other continuing education, career and professional development opportunities.

• Participates in agency’s self-evaluation processes, grantee monitoring visits and complies with any other applicable program.

• Participates in general staff meetings, other meetings and events planned by the grantee and delegate agency as requested.

• Ability to work independently.

• Performs other duties, as assigned.

SUPERVISORY RESPONSIBILITIES: The Head Cook shall carry out supervisory responsibilities in accordance with the organization's policies and applicable Tribal rules. Responsibilities also include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining of kitchen staff; addressing complaints and resolving problems within the kitchen.

EDUCATION AND/OR EXPERIENCE:

• Minimum of high school diploma or GED.

• Must have coursework and training in culinary, nutrition and/or dietetics.

• Must have good record keeping skills.

• Must be able to lift up to 50 lbs.

• Must have at least 5 years’ experience in food service.

• Experience managing or supervising kitchen production is desired.

• Preferred that the Cook possess a current Food Handlers Certificate at the time of hiring.

• Preferred they possess knowledge of the CACFP and child nutrition.

• Preferred they demonstrate skills in preparing nutritious, good tasting foods in an appealing manner.

PERFORMANCE EXPECTATIONS:

• Exhibit a friendly and courteous manner while maintaining a high level of professionalism in relationships with children, families, visitors, colleagues, other staff members, management, and community members.

• Positively deal with crisis situations. Deal with hostile, aggressive persons or situations.

• Be aware and sensitive to the needs that may arise when handling stressful and demanding circumstances. Immediate debriefing will be made available.

• Assist in maintaining a safe working environment in the ELC.

• Promote a positive image of the ELC and foster a climate of respect and integrity.

REASONING ABILITY:

• Ability to implement regulations that govern programs for young children; acknowledging that all staff will cooperate to implement a program that far exceeds minimum regulations.

• Ability to ensure that the rights and needs of children are the highest priority, while also recognizing the needs of other family members.

• To provide needed human and financial resources that will benefit families and children.

• To contribute to the ongoing review, evaluation and modification of services as needed by the community, families and children.

• To provide information about the services of the program to the community and to engage staff in cooperative problem solving, planning and continuing evaluation of themselves and the program.

The Saint Regis Mohawk Tribe strives to be an equal opportunity employer dedicated to the policy of non-discrimination based on race, sex, marital status, sexual orientation, religion, national origin, age, physical disability, veteran status or any other non-job-related factor. The SRMT will give preference to the qualified native applicant.

The successful candidate must pass a test for illegal substances prior to employment being confirmed.

The successful candidate must pass a criminal background check prior to employment.

Applicants must submit letter of interest, resume, supporting documents (certificates, degrees, licenses) and proof of native preference eligibility (Tribal Identification Card or Status Card or letter) by email to human.resources@srmt-nsn.gov or by mail to Human Resources, Saint Regis Mohawk Tribe, 71 Margaret Terrance Memorial Way, Akwesasne, NY 13655. Due to our network security, we are unable to open hyperlinks. Applicants will need to attach their documents as PDF or WORD files if emailing. Applicants must clearly outline that they meet the qualification requirements on their resume.

NATIVE PREFERENCE POLICY

The Saint Regis Mohawk Tribe strives to be an equal opportunity employer dedicated to the policy of nondiscrimination based on race, sex, marital status, sexual orientation, religion, national origin, age, physical disability, veteran status or any other non-job related factor. Among qualified applicants, the SRMT will give preference to the qualified native applicant.

DRUG TESTING POLICY

The successful applicant for employment must submit to and pass a drug test for illegal substances prior to employment being confirmed.

BACKGROUND CHECK

Some positions require candidate(s) to successfully pass a criminal background check prior to beginning employment, used solely for employment related purposes.

ELIGIBILITY LIST

A list of qualified candidates is created from interviews that may be used to appoint individuals to similar positions within the Saint Regis Mohawk Tribe for a period of six months.

INTERVIEW

Testing in the applicable skills may be required as part of the interview process.

EMPLOYEE COVID VACCINATION POLICY

The Saint Regis Mohawk Tribe has adopted a “Tribal Employee Vaccination Policy” that requires all employees to be “Fully Vaccinated” against the Coronavirus. Applicants are not required to disclose their vaccination status at the time of application; however, they must do so upon becoming the successful candidate. The successful applicant must submit their proof of vaccination status or they may submit a Medical Exemption form upon being notified that they are the successful candidate. At that point, the policy will apply to them as though they were already employed.