Cook - Services Nutrition

POSITION PURPOSE:

Under the supervision of the Sr. Nutrition Service Manager, the Cook prepares large quantities of food, including meals and snacks, follows the Child and Adult Care Food Program (CACFP) regulations related to meal preparation for distribution to sites that serve NHA clients; prepares plated and/or boxed meals for catered events; maintains work station and kitchen equipment and cleanliness.

EXAMPLES OF ESSENTIAL DUTIES:

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.

Prioritizes workload to facilitate timely meal service;

Maintains quality control by preparing food using standardized recipes;

Receives and checks in vendor deliveries as needed;

Performs as a team member and helps when and where necessary in the operation as needed or directed by the management team;

Reports needed problems and anticipated menu substitutions in a timely manner;

Prepares the day’s menu for distribution to sites;

Prepares creatively designed catered meals;

Cleans, cuts, trims, chops, and slices meats, fruits, vegetables, and breads;

Accurately portions food into pans for transport;

Assists Special Diet Team in preparing foods to meet food allergy/intolerance dietary needs and texture-modified diet needs;

Follows local, county, state, and federal regulations regarding food safety and sanitation. Participates in menu planning as needed;

Assists in planning, preparation and service of special luncheons, dinners and catering events;

Assists with ordering and receiving of food supplies;

Washes dishes when necessary and perform general cleaning duties;

Participates in staff meetings and in-service training sessions;

May load, drive, and/or deliver food to sites;

Other duties as assigned by supervisor.

DESIRED MINIMUM QUALIFICATIONS:

Knowledge of:

Principles and practices of food preparation as related to quantity preparation and catering;

Kitchen sanitation and methods of care and cleaning of kitchen tools and equipment;

HACCP knowledge required;

Basic safety procedures as applied to food preparation and cooking;

Basic math, ratios, proportions and record-keeping procedures;

Policies and procedures relevant to the kitchen and its operations;

Ability to:

Prepare and cook large quantities of foods for varied meals;

Observe kitchen safety and sanitation practices;

Maintain clean and sanitary kitchen utensils, equipment and work station;

Perform basic mathematical calculations to determine ingredient and serving portions;

Understand and follow oral and written instructions;

Operate kitchen tools and equipment;

Establish and maintain effective working relationships with those encountered in the course of work;

Experience and Training:

A typical way to obtain the knowledge, skills and abilities outlined above is graduation from high school having received a diploma or successful completion of G.E.D. program and at least two (2) years of experience in large-scale food preparation and cooking which involved the actual preparation and cooking of large amounts of a variety of foods. Successful completion of technical/vocational school course work in food preparation preferred. Culinary education is highly desired.

LICENSES, CERTIFICATES & SPECIAL REQUIREMENTS:

A valid San Diego County Food Handlers Card. ServSafe Food Protection Manager Certification (ServSafe Certification) highly desired. A valid California Class C driver’s license is required in the performance of daily job duties and assignments. Must maintain insurability under NHA’s Vehicle Insurance Policy. Must pass and maintain a criminal background check clearance with Community Care Licensing (CCL). TB test required upon hire and must be maintained every four (4) years. Pertussis (Tdap) and MMR measles immunizations required.

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for long periods; bend, walk, stoop and crouch; use hands to finger, handle, feel or operate kitchen tools, equipment and to engage in repetitive movement; reach with hands and arms; and taste and smell. Specific vision abilities required by this job include close vision and the ability to adjust focus; lift up to thirty (30) pounds.

Mental Demands

While performing the duties of this job, employees are regularly required to read data, information and documents; use basic mathematical ability; perform work under intensive deadlines; and interact with those encountered in the course of work.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly works in a kitchen; the noise level is occasionally loud.

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