Head Start Cook (Dresslerville)

Carson City, United States

Position Title

Head Start Cook (Dresslerville)

Job Type





NE4 (9.21 - 12.89)


Head Start


Position Summary

Under direct supervision the Cook is responsible for preparing, purchasing, storing and serving food in accordance with USDA/Nevada Department of Education guidelines. Maintains confidentiality of all privileged information.
Minimum Qualifications
  • High School Diploma or GED plus one year food service experience.

  • Must possess and maintain a valid California or Nevada driver’s license or capable of obtaining one within thirty-days (30) of employment.

  • Must be able to be insurable by the Tribe’s Driving Policy.

  • Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.

  • Preference will be given to Qualified Native American Indians.

Essential Duties & Responsibilities
  • Provides training to parents and community about nutrition.

  • Completes and maintains required food program reports.

  • Takes meals census daily (records number of meals to staff, parents and children).

  • Keeps accurate records for the Child Adult Care Food Program (CACFP).

  • Ensures that food shopping is completed in a timely manner and within budget constraints.

  • Responsible for completing and submitting required nutrition forms to the Central Head Start Office by the required due date.

  • Participates in all phases of the Head Start training program.

  • Responsible for the Nutrition Component of the Center curriculum.

  • Prepares snacks and meals in accordance with planned menus and USDA meal requirements.

  • Purchases food within budgetary and meal requirements.

  • Plans or adjusts menus to meet USDA meal requirements.

  • Documents refrigerator/freezer temperatures daily.

  • Completes nutritional assessments of each child and records the information in the child’s file; makes referrals to the Programs Manager.

  • Checks nutritional habits of the children.

  • Keeps track of any allergies to specific foods.

  • Tracks and interprets child growth charts.

  • Communicates with parents about their children’s nutritional needs.

  • Assists with lesson planning in cooperation with the Center staff.

  • Prepares and presents new food experiences to the children, emphasizing traditional Washoe foods as well as other cultural foods.

  • Introduces new foods ant the Pyramid Food Chart concept.

  • Guides the children to set and clean-up tables. Guides the children in sanitation and hand washing techniques.

  • Guides the children with menu planning and meal preparation.

  • Assists staff members in carrying out daily classroom activities under the direction of the Teacher.

  • Responsible for the upkeep and cleanliness of the kitchen/dining area.

  • Attends all center Parent Committee meetings and assists with the parent program.

  • Obtains an annual physical and TB test.

  • Provides appropriate substitute when absent from work.

  • Performs other duties as required.

Knowledge, Abilities, Skills, and Certifications
  • Knowledge of traditional form of government and tribal customs and traditions.

  • Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.

  • Knowledge of how to prepare well-balanced and nutritious meals.

  • Knowledge of proper and safe food handling, storage, and disposal requirements.

  • Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.

  • Ability to interpret food service requirements of the USDA/Nevada State Department of Education.

  • Ability to communicate effectively in the English language both verbally and in writing.

  • Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.

  • Ability to safely operate various cooking equipment and kitchen appliances.

  • Ability to work extended hours and various work schedules.

  • Ability to work independently and meet strict time lines.

  • Ability to make solid decisions and exercise independent judgment.

  • Ability to demonstrate excellence in everything, and continually seek improvement in results.

  • Ability to prepare accurate, complete, and legible reports.

  • Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.

  • Skill in preparing food for groups of people.

  • Skill in handling sharp knives, and other cutting utensils.

  • Skill in supervising, training, and evaluating assigned staff.

  • Certified Food Handler.

  • Certified in CPR and First Aid.

Physical Demands
  • While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk; and sit. The employee occasionally is required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment
  • Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.