Position Purpose[Position is responsible for the daily preparation and seasoning of foods and serves breakfast, lunch, and snacks according to recipes using a variety of kitchen utensils and equipment; washes dishes and all utensils used in the preparation of foods. Maintain inventory of kitchen equipment and food. Prepare reports required by funding source, including posting of menus, and meal participation records. Purchase food and related supplies for the program. ]{helvetica="" neue",="" helvetica,="" arial,="" sans-serif"=""}

　　Distinguishing CharacteristicsInspire Development Centers provides Early Childhood Education (ECE) and social services to more than 4000 children, in center based and home based setting, at more than 25 Child Development Centers (CDC) throughout the State of Washington.  Inspire provides services under various federal and state funded programs with differing regulations and stipulations, which must be coordinated and adhered to, including, but not limited to: Regional Head Start (RHS), Migrant Seasonal Head Start (MSHS), Early Childhood Education and Assistance Program (ECEAP) and Early Head Start (EHS).  The agency is required to meet an annual quota of non-federal share (in-kind) funds.  A large majority of children's first language is Spanish. 

　　Supervisory and Other Relationships 

　　[Head Cook reports to the Center Manager; coordinates the Cook's activities, and works closely with Nutritionists Staff, Core Team, and Center Staff with and around children.]{helvetica="" neue",="" helvetica,="" arial,="" sans-serif"=""}

　　Examples of Essential Duties and Accountabilities 

　　The following examples of duties and accountabilities illustrate the general range of tasks assigned to the position but are not intended to define the limits of required duties.  Other essential duties may be assigned consistent with the general scope of the position.

　　Prepares nourishing, appetizing, attractive and well-balanced meals as required by USDA/CACFP and Head Start/ECEAP standards and WAC's. Reviews all menu changes with Center Nurse, Health Assistant and/or Center Director and seeks approval by same prior to implementation.

　　Maintains all safety and sanitation standards in preparing, storing, and serving of all foods, according with licensing requirements and WSMC procedures.

　　Posts required health and food regulations and maintains required USDA daily meal planning records.

　　Maintains current food inventory, date items and rotates before placing on shelves when received from vendor. Requests all food items necessary for nutritious meal preparation in conjunction with Center Director.

　　Properly cleans/disinfects kitchen, cooking equipment, utensils, pots, dishes, refrigerators, ranges, and freezers used in the preparation, and serving of meals on a daily basis.

　　Participates as requested in special center activities, such as those with and for parents, (parent meetings, family activities, policy council meetings), which may require attendance in the evenings or weekends. Coordinates with Teachers, to plan nutrition related classroom activities.

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