Fort Valley State University
  • 07-Sep-2017 to 07-Nov-2017 (EST)
  • Fort Valley, GA, USA
  • Full Time

Summary:  The Head Start Cook will provide nutritional services to Head Start/Early Head Start children in counties served by Fort Valley State University, and comply with the performance standards in the preparation, storage, and clean-up of meals.


Direct the preparation of the required number of meals per day that meet Head Start and USDA nutrition requirements
Plan work schedule so that food production flows smoothly; ensure that meals are prepared on schedule
Develop and follow standardized recipes, and use portion control methods, including the weighing/measuring of meal components
Ensure that special diets (as determined by Food Service Manager) are adhered to
Use appropriate guidelines for estimating amounts to be prepared, utilizing leftovers for subsequent child meals wherever possible and ensuring that extra food or leftovers are distributed or disposed of per policy
Use food production and food storage procedures that are in compliance with the Macon County Health Department
Plan and complete routine cleaning and maintenance of kitchen and equipment
Wash and sanitize utensils and dishes thoroughly
Assist with classroom cleanup
Perform weekly food inventory and place order to Central Kitchen
Maintain proper hygiene and dress requirements
Maintain an annual physical and Tuberculosis vaccination
Perform other duties as assigned


High school diploma or a GED
Current physical and Tuberculosis vaccination
Knowledge of quantity food preparation, equipment, and food purchasing
Demonstrated knowledge of proper cleaning methods and uses the correct chemicals
Demonstrated knowledge of sanitation and safety practices
Good communication skills, flexibility, and teamwork
Pass drug screening and a background investigation
Current CPR and First Aid certifications
Experience in a large-scale food production operation

Working Conditions:
Must have reliable transportation to travel to and from assigned worksite
Must be punctual and able to work Monday-Friday from 6:30 a.m. to 2:30 p. m.
Able to work independently
Physical Requirements:
High level of daily repetitive motion with hands and arms in food preparation, serving and cleaning activities
Standing and walking (continuously) for most of an eight (8) hour work day
Bending and lifting (frequently) of up to 50 lbs., items are lifted from floor and work tables/counters
Stooping, crouching (regularly) to retrieve items from lower shelves
Reaching (regularly) to retrieve items from storage shelves and cupboards up to 8 high

Fort Valley State University
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