Head Start Cook

POSTING DATE: 8-04-2026

CLOSING DATE: 8-11-2026

WAGE: NEGOTIABLE BASED ON EXPERIENCE

  Every employee of Stockbridge-Munsee Community is expected to present themselves in a professional manner to customers as well as other departments.  Stockbridge Munsee Community strives to provide a positive team environment where everyone contributes.

STANDARD QUALIFICATIONS:

All employees of Stockbridge Munsee Community must meet the following qualifications:

1. Must submit to and pass and pre-employment drug and health screening.
2. Must be at least 18 years of age, unless otherwise stated on job description.
3. Must maintain an acceptable departmental attendance record.
4. Must be able work weekends, nights and holidays.
5. Must obtain and maintain Elder/Youth License as stated on job description.       

 DUTIES AND RESPONSIBILITIES

1. Build an understanding of the Head Start program by communicating its philosophy, mission, and services to staff, families, and the community.
2. Prepare breakfast and lunch daily based upon the USDA Food Service Standards and complete needed paperwork.
3. Plan and develop monthly menus utilizing USDA standard recipes and portion controls.
4. Check and store all delivered foods at appropriate temperature and storage instructions.
5. Monitor, complete and pick up food service orders for planned menus and food supplies/equipment.
6. Maintain all equipment and work area with a high degree of cleanliness according to facility standards and schedules established according to Federal, State and Local regulations.
7. Maintain and operate electric and gas cooking equipment, dishwasher, refrigerator and freezer, washing machine and dryer, and sanitization equipment according to Federal, State and Local regulations.
8. Follow Food Service dress code required by the Head Start Center and governmental regulations.
9. Report any problems or irregularities (accident, breakage, faulty equipment, food or supply shortages) to the Head Start Manager.
10. Provide Head Start children with classroom Nutrition Activities and healthy snack/meal recipes and tips for parents monthly.
11. Help the Head Start Program achieve its goals by staying informed of day-to-day activities and adjusting own work accordingly.
12. Advance program practice by promoting a positive working environment and working collaboratively with other staff to understand and support the adoption of best practices for children, families, and staff.
13. Attend meetings, seminars, and workshops as required.
14. Must maintain an acceptable departmental attendance record.
15. Must be reliable and prompt when reporting to work.
16. Required to attend job related, in-service, meetings, and training to maintain professional and technical knowledge.
17. Must adhere to tribal law and other applicable laws as well as tribal personnel policies and procedures.
18. May be required to satisfactorily complete an exam or other testing requirement(s) to determine skill proficiency.
19. The above duties and responsibilities are not an all in-inclusive list but rather a general representation of the duties and responsibilities associated with this position.  The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor. 

 QUALIFICATIONS :

1. High School Diploma, HSED Diploma or GED Certification is required.  (MUST SUBMIT A COPY OF DIPLOMA OR CERTIFICATION TO COMPLETE THIS APPLICATION).
2. Two (2) years’ experience in quantity and/or institutional food preparation is preferred.
3. Must obtain and maintain 5-Year “Serve-Safe” certification within first year of employment.
4. Must obtain and maintain Indian Health Service Food Handlers Certification required within three (3) months of employment.
5. Must comply with Wisconsin Department of Children and Families Wisconsin Administrative Code 251 as well as the Federal Office of Head Start and the Head Start Performance Standards related to finger-printing prior to and during course of employment.
6. Current and valid Driver’s License.
7. Knowledge of and ability to operate basic kitchen equipment used for food preparation