JOB DESCRIPTION
JOB TITLE: Head Cook/Kitchen Manager
SUPERVISED BY: Center Administrator
SUPERVISES: Kitchen Staff & Volunteers
COORDINATES WITH: Volunteers and Participants
FTE: 75% to 100%
PURPOSE: To prepare and serve attractive and nutritious meals for program participants and make them feel welcome.
PRINCIPAL RESPONSIBILITIES:
- Prepares all scheduled meals in a healthful and sanitary manner following the recipes and portion control guides provided by the nutrition program. Works with volunteers and makes sure clients are greeted as they receive their meal.
- Prepares grocery orders for all food and meal supplies; and receives, checks, and stores all food and meal supplies following proper inventory control procedures including the maintenance of an accurate food inventory.
- Maintains daily temperature records on food, refrigerators and freezers.
- Takes daily food samples, dates, and maintains for 72 hours in the refrigerator.
- Supervises and assists in all cleaning operations and insures that the cleaning schedule is being followed on a daily basis in order to adhere to all health, sanitation and safety laws and regulations.
- Delivers meals to homebound participants when the assistant cook/driver is taking annual/sick leave or is otherwise unavailable.
KNOWLEDGE, SKILLS, AND ABILITIES:
- Graduate of an accredited high school or GED program and one year’s experience in food service involving cooking for groups of people. Two or more year’s experience can be substituted for the education requirements at the discretion of the Nutrition Project Director.
Job Type: Full-time
Pay: $15.45 per hour
Benefits:
- Health insurance
- Paid time off
Work Location: In person
