Job Posting
Lead Cook
POSITION: Lead Cook
FLSA STATUS: Non-Exempt
DEPARTMENT: Head Start/Early Head Start/Child Care
REPORTS TO: Nutrition Health Manager
JOB PURPOSE: Plans, organizes, prepares menus and meals, and provides food delivery services for the children, staff, and visitors of the Head Start Program at Mekesukey Mission (MM), Konawa (K), and Barking Waters (BW). Oversees kitchen staff. Maintains cleanliness of food preparation areas, kitchen, utensils, and equipment. Ensures all safety and food handling is in compliance with laws and regulations.
This position description may not include all of the fisted duties, nor do all of the fisted examples include all tasks which may be found or assigned to this position.
JOB DUTIES:
• Plans varied menus to ensure that food is appetizing, nutritionally suitable, and according to menu and number of persons to be served.
• Oversees kitchen operations in order to ensure food is properly prepared, cooked, and served.
• Follows the Seminole Head Start Written Plans for the compliance of Head Start Performance Standards and to meet the criteria for NAEYC's Developmentally Appropriate Practices.
• Follows all Indian Health Services and Head Start Food Program guidelines and licensing requirements.
• Attends Teacher meetings when needed to coordinate services and integrate the Nutrition Component's goals and objectives when needed.
• Maintains inventory of food supplies and equipment, estimates daily or weekly needs and orders/purchases food and supplies following the monthly menus.
• Prepares food for special events, and meetings as directed or scheduled.
• Maintains clean and sanitary conditions of kitchen and equipment and dining area, washes dishes, pots and pans; sanitizes tables, chairs, and kitchen equipment including repairs or replacements of equipment.
• Maintains and produces all reporting requirements.
• Participates in all training as assigned, which are related to menu development, meal production, meal service delivery, supervisory skill development, and safe transportation of children.
Effective: October 2013
• Observes, documents, and reports all safety or sanitation concerns to the Nutrition Coordinator.
• Responds to crisis or emergency situations that may occur and follows program approved procedures.
• Attends Seminole Head Start Health Advisory Board meetings..
• Prioritizes, assigns, and schedules work activities and projects, monitors workflow, implements policies and procedures, reviews and evaluates work products, methods and procedures.
• Ensures planned meals are prepared appropriately to keep food waste to a minimum.
• Manages storage of food and non-food products in order to meet daily menu requirements.
• Ensures frozen products required for the next daily meal are thawed properly.
• Maintains temperature controls for stored food in accordance with state recommended procedures.
• Ensures storage equipment and kitchen areas are cleaned and sanitized at scheduled frequencies; includes daily cleaning of kitchen equipment used and proper storage.
• Maintains appropriate inventory of nutrition program reporting forms to meet reporting requirements; submits reports to state agencies as required.
• Performs other duties as assigned.
SUPERVISION RESPONSIBILITIES:
• Guides and leads kitchen staff.
MINIMUM QUALIFICATIONS/REQUIREMENTS:
• High School Diploma/GED.
• One year experience as a Cook in a Head Start Program, childcare program, or institution.
• Experience in the development of menus, meal preparation and meal service delivery.
• Food Handler's Certification or must obtain within 90 days of employment.
• Must be able to pass the Seminole Nation required background check.
• Must be able to comply with the Seminole Nation Drug Free Workplace policies.
• Must have fingerprinting completed prior to employment.
KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS:
• Knowledge of how to prepare well-balance and nutritious meals.
• Knowledge of menu planning and sanitation procedures.
• Knowledge of the proper care and use of institutional food preparation equipment.
• Knowledge of the principles of healthy and balanced eating habits.
• Knowledge of the proper procedures in cleaning institutional food preparation equipment.
• Knowledge of the proper temperature for cooking foods in an institutional environment.
• Knowledge of established regulations and guidelines concerning food and meal preparation and service.
• Skill in planning appropriate and nutritional menus appropriate to different age groups.
• Skill in maintaining sufficient food supplies and following approved menus.
• Skill in the use of standard food preparation and cooking equipment.
• Skill in preparing nutritious and appetizing meals.
• Skill in handling sharp knives, and other cutting utensils.
• Ability to work independently and effectively manage time, set priorities and meet deadlines.
• Ability to communicate effectively in the English, both verbally and in writing.
• Ability to safely operate various cooking equipment and kitchen appliances.
• Ability to work extended hours and various work schedules.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
• Ability to prepare and serve large quantities of food and/or meals.
• Ability to demonstrate moral character, honesty, tact, fairness, lack of prejudice, and desire to help when dealing with people.
• Ability to use effective communication skills, both verbal and written, and provide reports as needed.
• Ability to work professionally and cooperatively with staff, parents, and community members
• Ability to understand and learn Head Start Standards, regulations, handbooks, and policies used for implementation and reporting requirements.
• Ability to guide and lead the work of others.
PHYSICAL DEMANDS:
• Stands for up to 8 hours per day.
• Talk, hear sit, use hands to handle objects, equipment, controls and reach with arms and hands.
• Extensive repetitive use of hands and arms to use kitchen equipment.
• Position requires frequent lifting of 50 lbs.
WORK ENVIRONMENT
• Work is performed in a typical kitchen and classroom environment.
• Exposure to heat, cold, fumes and steam.
• Noise level is usually moderate.
• Evening and/or weekend work may be required.
PREFERENCE:
Tribal preference and Native American Indian preference shall apply to all positions at Seminole Nation of Oklahoma.
Additional Information
Position Type : Full Time
Shift : Day
Closing Date: 11/27/2025 |
