Cook

Position Function:

The Cook is responsible for the implementation of food services in a Head Start program serving children ages 3-5.  Responsibilities include preparing attractive, USDA-approved and CACFP-approved meals; keeping the kitchen clean and sanitary according to Health Department ordinances, maintaining adequate food stocks (ordering milk and food), kitchen supplies, attending trainings and food service records, including production books, menu writing.

The Cook will be evaluated on a combination of skills, dispositions and behaviors, some of which are related to the specific service area of this position and others that represent general expectations of all Mississippi State University – Extension Head Start Program employees.

Immediate Supervisor: Center Operations Coordinator

Salary Grade:  07

Please see Staff Compensation Structure or Skilled Crafts and Service Maintenance Compensation Schedule for salary ranges.  For salary grade UC, these positions are "Unclassified" and salary ranges are determined by the hiring department.

Department Profile:

Throughout its history, Mississippi State University-Extension Service (MSU-ES) has demonstrated a deep and abiding commitment to programs that directly impact young children and their families. In the past decade, MSU-ES has distinguished itself as Mississippi’s premier infrastructural support of high-quality early childhood education.

Area of Specialization:

MSU Extension Head Start Programs - Harrison County

Anticipated Appointment Date:

May 1, 2026. 

Essential Duties and Responsibilities:

Nutritious Cooking:
Prepares nutritious meals that take into consideration children’s various cultures and individual nutritional and medical needs.
• Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines.
• Understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during and after meal preparation.
• Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child’s needs, with proper documentation and record keeping.
• Support the planning, preparation and participation of nutritious cooking activities with children and staff.

The Cook’s responsibilities chiefly fall within the following core functions, although they may perform other tasks as needed.

Food Services:
• Prepare assigned menu and participate in family-style meals with children, volunteers, and staff.
• Work in conjunction with the Center Operations Coordinator (COC) and teachers to monitor family style dining in classrooms and document as appropriate. 
• Maintain food service record-keeping and reporting as directed by supervisor.
• Conduct weekly documented inventory of food and supplies.
• Complete every other week food and supplies orders with COC review and approval, not to exceed $4,900.
• Check food deliveries for accuracy and for good quality. Notify COC when an item is missing or of poor quality.
• Store food and supplies properly.  Date all canned, boxed and bagged foods. Use the First In, First Out (FIFO) method of inventory.
• Monitor and maintain proper food temperatures.
• Monitor and maintain proper temperatures of all refrigerators and freezers. 
• Maintain appropriate cleanliness of all kitchen materials, environment and supplies as required. 
• Maintain list and be aware of center food allergies and concerns.  Prepare alternate menu items as needed for the children with allergies or food restrictions.
• Assist in delivery of food to classrooms and of dirty dishes from the classroom.
• Lead and partner with Assistant Cook to prepare food, clean kitchen environment, wash dishes, remove trash and conduct inventory and put away deliveries.
• Participates in assigned meetings, events and training as required.
• Check email daily, at minimum, and respond to emails, phone calls and walkie talky communications.
• Support with snacks and special activities when instructed.
• Performs any and all other duties as assigned.  

Minimum Qualifications:

Education: High School diploma or GED.
Experience: Two (2) years’ experience related to the s