Department: Child Care

Closes: Open Until Filled

Salary: DOE

General Summary:

Under the general supervision of the Child Care Director and with guidance from Director the cook  is responsible for guaranteeing that the children are served nutritious, good tasting and appealing meals and snacks. It is the Cooks responsibility to prepare these meals and snacks by methods that maintain high nutrient levels and that are sanitary. It is also the Cooks duty to deliver meals to the classroom ready for family style meal service and suitable for the children’s age development. The cook purchases all food and supplies necessary and keeps records required. This position involves extensive organizing, problem solving, record keeping, and time management.

Essential Functions:

  1. Plan and prepares foods in accordance with the State of Arizona Food Service Policy, Menus and Recipes.
  2. Purchases food and supplies necessary to prepare the planned menus for the number of enrolled children and program staff.
  3. Plans meals far enough ahead to minimize the need for food substitutions; when substitutions are necessary, with prior approval, purchases and serves food of equivalent nutritional value. With guidance from the Director or Nutritionist, modifies menus for children’s field trips; notes all modifications and substitutes on posted menu and for child care records.
  4. Prepares meals and snacks in such a way that a minimum of nutrients are lost from foods, that ensure foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
  5. Maintains established standards of sanitation, safety food preparation and storage as set by the local and state health department; maintains an orderly, sanitary, and safe kitchen.
  6. With the guidance of the Director and/or Nutritionist, modifies menus and recipes and prepares foods to meet the developmental needs of youth and the medical and feeding needs of children with disabilities or food allergies.
  7. Delivers foods from the kitchen to the classroom ready to be served as suitable for the children’s age and development.
  8. Maintains cost control, budget and inventory systems based on child care and purchasing procedures including records of food production, service and attendance.
  9. Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
  10. Assist teachers with developing food activities for the children in the classroom.
  11. Cooperates with participates in nutrition education activities for staff, parents and children.
  12. Participates in all emergency drills and environmental safety activities.
  13. Attends and participates in grantee-sponsored trainings, center pre-service and in-service trainings, and other continuing education, career and professional development opportunities.
  14. Participates in the agency’s self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
  15. Participates in general staff meeting and other meetings and events planned by the FMIT and grantee as requested.
  16. Performs other duties, as assigned.The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.Qualifications: Education:
  • Have a high school diploma or GED, Required
  • State issued Driver’s License, Required
  • Possess a current Food Handler’s Certificate at the time of hiring, Required
  • A commitment to secure continuing education related to employment with the child care, Required
  • Course work training in cooking and preparing meals, foods, nutrition and or dietetics, Required
  • Certified Food Manager Certification, Preferred


Possess knowledge of the principles and practices and current state of child nutrition and of the eating habits of the children served in the program. Demonstrate skills in preparing these foods in a nutritious, good tasting and appealing manner. Experience in child food service preparation and management desirable. Knowledge of CACFP requirements also desirable. Knowledge of the challenges and strengths of low-income families Effective oral and written communication skills commensurate with the responsibilities of the position are required. Positive work experience working with culturally diverse staff and clients desirable

Other Qualification:

Must be 21 years of age. Must provide a DMV record and must have a state Issued driver license.                        Must pass the physical examination, drug and background check upon hire.

Certificates and License:

Have a valid driver ‘s license. Ability to pass a physical exam every year and a TB test yearly. Must be able to comply with background check, including fingerprints, as required by the agency. Must have effective organizational, problem solving, time management and analytical skills. Must be able to travel periodically to trainings. Ability to learn and comprehend information from procedures Manuals and other Materials. Ability to calculate to determine number of meals to be served and to adjust recipes and serving portions. Must possess personal qualifications as required including: emotional  maturity, willingness to cooperate with the goals of the child care, respect for children and adults from various cultures and backgrounds, flexibility, patience, good personal hygiene, and physical and mental health that do not interfere with daily job duties and responsibilities.

Working Conditions:

Risk involved with travel on main highway, side streets and rural roads during weekly shopping and business travel, Including occasional evening and weekend meetings and events. Tasks that involve handling implements or utensils. Proper clothing, Shoes and hair restraints according to Health Department Standards are to be worn daily.

Physical Demands:

Must be in good physical and mental health and physically move through kitchen, grocery stores, the center and classrooms. Must have the ability to be able to lift 55 pounds or more is required. Must be in good physical and mental health that do not interfewe with daily job duties and responsibilities. Must be able to stand for long periods of time and physically active for long periods without getting tired or out of breath. Use hand to handle, control or feel objects, tools, or controls. Repeat the same movements. Walk or run for long periods of time. Use stomach and lower back muscles to support the body for long periods without getting tired. Bend, stretch, twist or reach out. Use muscles to lift, push pull or carry heavy objects. React quickly using hands, fingers or feet. Use muscles for extended periods without getting tired. See differences between colors, shades, and brightness. Understand, hear and speak clearly.


The Indian Preference Act will be enforced. The above statements are intended to describe the general nature and level of the work being performed by people assigned to this. This not an exhaustive list of all duties and responsibilities associated with it. The Fort Mojave Indian Tribe reserves the right to amend and change responsibilities to meet business and organizational needs.


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