Mandatory Requirements - Education/Qualifications/Licenses
· Experience working in a kitchen in Australia as an understanding of current food safety laws is the responsibility of the cook
· Minimum certificate III in cookery
· Current Anaphylaxis Management
Windsor Community Children’s Centre
Role Description
Position Title: Cook
Reports to: Centre Director and Food Safety Supervisor
Internal Relationships: Centre staff, children and parents
WCCC Statement of Commitment to Child Safety
Windsor Community Children’s Centre:
· has zero tolerance for child abuse
· actively works to listen to and empower children
· has systems to protect children from abuse, and will take all allegations and concerns very seriously and respond to them consistently, in line with the organisation’s policies and procedures
· is committed to providing a safe environment for all children
· is committed to promoting physical, emotional and cultural safety for all children, including Aboriginal children, children from culturally and/or linguistically diverse backgrounds and children with a disability.
Job Summary
To plan and provide high quality, nutritious meals in a safe and hygiene environment.
Accountability and Extent of Responsibility
1. Key Responsibilities
· Prepare nutritionally balanced meals for all of the center's children
· Responsible for preparing morning tea, lunch and afternoon tea
· All food provided to the children will take into account children that have allergies, special diets and religious dietary requirements
· Ensure that all meals served are in accordance with the, Australian Dietary Guideline and other government agencies
2. Menu Planning
· Plan and prepare a vegetarian (with fish once a week at a minimum) menu
· Work with the set menu in place and prepare the meals accordingly
· Plan for and cater for all children’s dietary requirements including: anaphylaxis to food, food allergies, cultural dietary requirements and personal beliefs dietary requirements
· To effectively manage time so that meals are prepared in a timely manner
· Actively take part in risk minimisation assessments and actively plan for children with anaphylaxis and food allergies, intolerances and sensitivities
· Take into consideration special needs for the 0-2 year old children
· Ensure food is presented to children is in an appealing manner
· Seek an external review of menu (every 3 months) and incorporate recommendations into menu
· Plan menu (every 3 months) based on seasonal produce
3. Nutrition
· Plan a nutritionally balanced menu in accordance with the Australian Dietary Guidelines
· Ensure that every lunch meal has a protein component in it – as per the recommendations in the Australian Dietary Guidelines (serving portions and food ratios and taking range from the five food groups)
· Incorporate a variety of cultural food choices in to the menu
4. Children and Families
· Work with the educators and centre management to ensure a comfortable, inviting, stimulating, caring meal time atmosphere is maintained
· Treat each child as an individual and respond to their needs accordingly
· Work with room educators and individual families to maintain up to date records in respect to all food allergies, intolerances and religious requirements
· Ensure that children’s dietary requirements are displayed for easy reference as access (whilst maintaining confidentiality)
· Invite small groups of children at different times in the process of food preparation
· Assist in the preparation and maintenance of resources and other dietary needs are met within the menu planning and meal preparation
· Respect different cultures and child rearing practices
5. Hygiene and Safety
· Maintain effective personal hygiene practices
· Maintain and adhere to Workplace Occupational Health and Safety at all times
· Maintain, review (annually) and update Food Safety Program Plan (apart of the HACCP Team and supporting the Food safety supervisor)
· Maintain current Food Safety records
· Maintain a tidy, clean and hygienic kitchen free from debris and clutter
· Ensure that all educators and other persons adhere to effective hand washing practices before entering the kitchen
· Seek an external review of food hygiene and safety on an annual basis and incorporate any recommendations into policy and practices
· Ensure that equipment is respected and maintained to an optimal level of safety
· Perform daily cleans (cupboards doors, fridge door, bench tops, serving trolleys)
· Perform weekly cleans (wipe out fridge shelves, wipe down all cupboard shelves, check through expiry of all foods in dry store cupboard, wipe down shelving in dry store cupboard)
· Kitchen door to be closed and latched at all times
· Ensure adequate cleaning supplies are kept in the kitchen
· Ensure that all chemicals in the kitchen are stored in compliance with Work Health and Safety.
· Ensure hygienic handling and correct storage of food and drink at all time
6. General / Policies
· Regularly order and maintain adequate supplies of stores and ascertain accuracy of food orders delivered to service
· Organise orders of bulk food buying and make provisions for weekly supply of fresh food when indicated/required
· Attend staff meetings as required
· Participate in on going professional development
· Appropriate planning and ordering of foods from approved suppliers whilst working within the allocated budget
· Actively participate and contribute to the food safety program (if required), the National Quality Standards, the EYLF and VYELF
· Work in accordance with the National Law and keep up to date in relation to the Department of Health guidelines and other community standards as required
· Maintain the philosophy of the centre and abide by the Australian Early Childhood Association Code of Ethics and centre policies and practices
· Comply with all Occupational Health and Safety principles and practices by reporting workplace accidents and hazards as well as implementing action for identified hazards
· Comply with DEECD regulations and other regulatory / legislative requirements
· Solve day to day problems by using effective communication
· Maintain neat, appropriate appearance, personal hygiene and clothing and wear closed in shoes
· Maintain effective and precise communication channels with centre management and educators through the use of a communication book
· Maintain positive and flexible approach to change
· Undertake duties delegated by centre management
7. Knowledge, Skills and Attributes
· Experience in preparation of food for children
· Understanding of duty of care towards children and commitment to meet duty of care at all times
· Ability to work unsupervised
· Knowledge of the nutritional requirements of children 0-5 years
· Knowledge of children’s allergies and intolerances and the ability to adapt the menu to suit individual children’s requirements
· Knowledge of hygienic food preparation storage and cooking practices
· Good level of interpersonal and communication skills
· Ability and commitment to maintain confidentiality
· Effective and proficient time management and organisational skills
· A genuine desire and a commitment to support health and nutrition
8. Occupational Health and Safety
The OHS Act places the responsibility on employees for:
· taking care of their own safety and the safety of others who may be affected by their actions
· co-operating with reasonable OHS actions taken by the Approved Provider, including:
- following OHS rules and guidelines
- helping to ensure housekeeping is of the standard set out in service policies
- attending OHS training as required
- reporting OHS incidents
- co-operating with OHS investigations
- encouraging good OHS practices with fellow employees and others attending the service
- assisting the Approved Provider with tasks relating to OHS, such as conducting OHS inspections during working hours
- following all guidelines that are set out for the return to work of an injured employee
· not interfering with safety equipment provided by the Approved Provider
· practicing emergency and evacuation procedures (refer to Emergency and Evacuation Policy)
· ensuring the physical environment at the service is safe, secure and free from hazards for children (refer to Child Safe Environment Policy)
· identifying hazards at any time and reporting these promptly to the Nominated Supervisor or OHS Representative
· completing the Hazard Identification Form and the Safety Action Plan (located in the staff room) in conjunction with the OHSR
· maintaining a clean environment daily, and removing tripping/slipping hazards as soon as these become apparent
· keeping up to date with current legislation on child restraints in vehicles if transporting children (refer to Road Safety and Safe Transport Policy)
· annually reviewing their awareness of policies and procedures and signing the OHS acknowledgement form to inform and update their knowledge about OHS issues
· implementing and reviewing this policy in consultation with the Approved Provider, Nominated Supervisor, educators, staff, contractors and parents/guardians.
· working co-operatively with the employer to make reasonable efforts to actively participate in the planning for the return to work after an injury
· certificate
· Current Working with Children Card
· Food Safety Certificate
· Protecting Children - Mandatory reporting and other Obligations for the Early Childhood Educator – online training
www.elearn.com.au/deecd/mandatoryreporting