GENERAL DESCRIPTION: Assist and support the Head Cook to provide food service duties in the classroom in compliance with program and federal guidelines. Model a healthy attitude toward nutritious food and assist in serving meals that are attractive, appealing, and flavorful. ESSENTIAL JOB DUTIES: 1. Support and assist the Cook prepare and serve meals following the Public Health, Head Start and USDA guidelines. 2. Provide for the smooth service of food to the children. 3. Utilize cycle menus. 4. Purchase supplies and food as needed for food service. 5. Keep food service areas, equipment, and utensils sanitary and clean/knowledge of requirements. 6. Include children, parents, and volunteers in the service of meals. 7. Coordinate food and supplies for field trips. 8. Share information about nutrition and sanitation practices with volunteers and substitutes. 9. Cover Head Cook duties as needed. MINIMUM EDUCATION AND/OR EXPERIENCE: 1. High School Diploma or GED, preferred. 2. One year experience cooking nutritious foods for large groups, preferred. MINIMUM QUALIFICATIONS: 1. Knowledge of or a willingness to learn: a. Child Development. b. Early Child Education. c. Developmentally Appropriate Practices. d. Positive guidance techniques (PBIS) with children, families and co-workers. e. Skills for working with children with challenging behaviors. f. Skills for working with children and parents with special needs and in high risk lifestyles. 2. Demonstrate an understanding in ethical practices as listed in the NAEYC Code of Ethics. 3. Ability to maintain accurate records / computer literate. 4. Must be free of child care-restrictible disease, as defined in OAR 333-019-0010, symptoms of physical illness, as defined in OAR 414-300-0220(1), or mental incapacity that poses a threat to the health or safety of children. 5. Reliable transportation.