Lead Cook

posted Apr 16, 2018, 12:32 PM by Debra Williams-Baker

Socorro County

Job Description

 

 

Job Title:          Lead Cook                                                                                 Job Code:              215  

Division:          Operations                                                                                 Effective Date:     04/15

Department:     Aging Services                                                                           Last Revised:       

 

GENERAL PURPOSE

 

Performs a variety of lead and advanced duties involved in the preparation of meals for the Senior Center program. Purchases food supplies that follow the senior meal program budget and nutritional regulations. Prepares and serves group meals and home-delivered meals for seniors. Maintains the kitchen and meal site inventory.

 

SUPERVISION RECEIVED

 

Works under the general guidance and direction of Senior Services Director.

 

SUPERVISION EXERCISED

 

Provides general working supervision over other kitchen workers.

 

ESSENTIAL FUNCTIONS

 

1.        Develops nutritional meal menus using recipes appropriate for seniors on-site and for delivery, including USDA recommended daily requirements and those for special diets as needed or requested, with portions meeting Older Americans’ Act regulations. Completes food preparation for the daily meals. Cooks the daily meals based on the food menu.

 

2.        Prepares food supplies for the Site Manager to meet requirements and budgetary restrictions; exercises control to reduce waste and meet state regulations for food retention. Reviews quality and appropriate use of donated food, fresh or commercially-prepared and documents all donations. Maintains the kitchen paperwork for daily and weekly logs; completes food and supply usage logs.

 

3.        Prepares and serves noon meals for the Senior Meal Program. Prepares and delivers a congregate and home-delivery meals ready at the scheduled times. Coordinates with drivers regarding delivery schedules. 

 

4.        Trains and supervises assistant cooks and volunteers who assist in the kitchen to meet state health standards for meal preparation and kitchen maintenance.

 

5.        Completes kitchen maintenance, including safety and sanitation meeting Public Health Department standards. Schedules an annual sanitation inspection by the Health Department. Ensures the kitchen is cleaned and maintained.

 

6.        Maintains the budget, i.e. meal orders and kitchen supplies as budgeted allows; maintains an inventory of kitchen equipment, supplies and food supplies; receives and supervises storage of freight. May suggest changes or implementation of kitchen policies.

 

7.     Performs 10 hours of facility maintenance.

 

8.    Performs other related duties as assigned.

MINIMUM QUALIFICATIONS

 

1.             Education and Experience:

 

A. Three (3) years of work experience in in meal preparation, preferably with experience in group meal preparation, supervision of volunteers and program management.

           

OR

B.  An Equivalent combination of education and experience.


 

Lead Cook, page 2

 

2.             Knowledge, Skills, and Abilities:

 

Considerable Knowledge of  group meal preparation and nutrition requirements for seniors; understanding of the requirements, regulations, and standards for a Senior Meal Program and kitchen; AAA policies; understands and adheres to County personnel policies, Senior Meal Program regulations, Senior Center policies and food handling requirements.

Ability to Ability to work closely with other agency personnel; communicate effectively orally; deal tactfully with the public; establish and maintain an efficient, orderly kitchen; develop appropriate menus and coordinate and prepare meals; establish and maintain effective working relationships with superiors and peers; comprehend and follow instructions; make arithmetic calculations accurately at an acceptable speed; prioritize concurrent demands; work independently; maintain a courteous, helpful manner; work in a team environment; understand and explain the Senior Meal program and government regulations; and work with Public Health and meal program inspectors; use word processing [Microsoft Word or WordPerfect] and spreadsheet software [Microsoft Excel] programs; supervise the work of others.

 

3.             Special Qualifications:

 

                Must pass FEMA/NIMS and ICS courses as required for the position, within a time frame designated by administration

                Current Food Handler Permit and New Mexico Driver’s License.

                Do to the nature of the work, the successful applicant must pass a required background investigation.

 

4.             Work Environment:

 

Working with the aging population; lifting food containers; walking on a variety of terrains while carrying items or assisting clients. Standing, walking, bending, sitting, stretching, regularly lifting 25-50 lbs. Exposure to all types of weather. Rapid work speed required to perform keyboard operations.  Common eye, hand, finger, leg and foot dexterity exist.  Mental application utilizes memory for details, verbal instructions, emotional stability, discriminating thinking and guided problem solving; travel required. Irregular and extended hours may be required.

Comments