Under general direction of the Program Manager, accomplishes the Senior Citizen Program’s Strategic objectives by supervising the kitchen staff, managing kitchen equipment, and planning and overseeing preparation of healthy meals. Maintains confidentiality of all privileged information.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
MINIMUM QUALIFICATIONS, EDUCATION, & EXPERIENCE:
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Current valid New Mexico Driver’s License
- Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation
- High School Diploma or GED
- Three (3) years experience in a kitchen environment
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Including two years in a lead or supervisory role
- Or equivalent combination of education and experience
ESSENTIAL FUNCTIONS
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Prioritizes, assigns, and schedules work activities and projects, monitors workflow, implements policies and procedures, reviews and evaluates work products, methods and procedures.
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Oversees preparation of meals for the program participants.
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Manages food, non-food products, and kitchen equipment to meet program objectives.
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Prepares all monthly menus, completes meal counts, and prepares applicable reports for submittal to the Director.
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Enforces established priorities for serving catered meals, congregate meals, and portion controls to eligible participants Monday through Friday.
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Ensures prepared hot food meets temperature standards, that the temperature is maintained by a controlled steam table, and that hot foods are served timely.
- Ensures catered meals are packaged in accordance with state recommended procedures.
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Enforces proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.
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Monitors good hygiene practices, including prohibiting painted or ornamented finger nails, that sick employees are not allowed around food, and that employees wash hands after personal breaks or handling meats, etc.
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Posts monthly menus for review by all kitchen employees.
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Ensures each meal meets one-third of the recommended daily allowance of vitamins, minerals, and food groups, and that each meal allows for substitution of scheduled entrée.
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Ensures that meat is not served in the same form two days in a row.
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Ensures planned menu includes vegetables and fruit for vitamin C and a high vitamin a/beta-carotene fruit or vegetable every other day
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Performs other duties as assigned.
KNOWLEDGE, ABILITIES, SKILLS and CERTIFICATIONS
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Knowledge of traditional form of government and pueblo customs and traditions.
- Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.
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Knowledge of how to prepare well-balanced and nutritious meals.
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Knowledge of proper and safe food handling, storage, and disposal requirements.
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Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
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Ability to communicate effectively in the English language both verbally and in writing.
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Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
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Ability to safely operate various cooking equipment and kitchen appliances.
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Ability to work extended hours and various work schedules.
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Ability to work independently and meet strict time lines.
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Ability to make solid decisions and exercise independent judgment.
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Ability to demonstrate excellence in everything, and continually seek improvement in results.
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Ability to prepare accurate, complete, and legible reports.
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Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.
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Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint), and PC-based computerized accounting software.
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Skill in preparing food for groups of people.
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Skill in handling sharp knives, and other cutting utensils.
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Skill in supervising, training, and evaluating assigned staff.
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Certified Food Handler.
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Certified in CPR and First Aid.
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Certified in First Aid, CPR, Mental Health First Aid, Peer Support or ability to become certified.
WORK ENVIROMENT:
Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee regularly is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stand and walk. The employee occasionally is required to climb or balance, stoop, kneel, crouch or crawl and taste and smell. The employee must occasionally lift and/or move up to 50 pounds.
The position description identifies the key responsibilities and expectations for performance. It cannot encompass all specific job tasks that an employee may be required to perform. Employees are required to follow any other job-related instructions and perform job related duties as may be reasonably assigned by his/her supervisor.
