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Assistant Cook (Dresslerville)

Gardnerville, United States

Position Title

Assistant Cook (Dresslerville)

Job Type

Full-Time

Classification

Non-Exempt

Grade

NE3 (8.37 - 11.72)

Department

Elder Center

Supervisor

Position Summary

Under direct supervision the Assistant Cook is responsible for assisting the Senior Center’s Head Cook in food acquisition, meal preparation, service, delivery and clean up. Maintains confidentiality of all privileged information.
Minimum Qualifications
  • High School Diploma or GED.

  • Must possess and maintain a valid California or Nevada driver’s license or capable of obtaining one within thirty-days (30) of employment.

  • Must be able to be insurable by the Tribe’s Driving Policy.

  • Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.

  • Preference will be given to Qualified Native American Indians.

Essential Duties & Responsibilities
  • Assists in the preparation of meals for the program participants.

  • Assists in the management of food, non-food products, and kitchen equipment to meet program objectives.

  • Assists in preparing monthly menus, completing meal counts, and preparing meal count reports.

  • Assists in enforcing established priorities for serving catered meals, congregate meals, and portion controls to eligible participants.

  • Plans for scheduled catering and packages catered items for immediate delivery.

  • Follows proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.

  • Practices good hygiene, including not wearing painted or ornamented finger nails, staying away from food when sick, and washing hands after personal breaks or handling meats, etc.

  • Prepares planned meals appropriately to keep food waste to a minimum and in accordance with the recommended daily allowance.

  • Stores food and non-food products appropriately.

  • Thaws frozen products required for the next daily meal properly.

  • Assists Head Cook in using a perpetual inventory system to manage supplies.

  • Aids in purchasing supplies from established sources.

  • Ensures that products in first are used first.

  • Maintains temperature controls for stored food and prepared hot food in accordance with state recommended procedures.

  • Cleans and sanitizes equipment and kitchen area.

  • Conducts inventory of kitchen equipment, utensils, and linen supplies as requested by the Head Cook.

  • Replaces Head Cook when cook is not present (i.e., Annual leave, sick leave, emergency, or in training).

  • Maintains a safe and healthy environment in accordance with established policies, procedures, and regulations in both the food preparation and dining areas.

  • Performs other duties as required.

Knowledge, Abilities, Skills, and Certifications
  • Knowledge of traditional form of government and tribal customs and traditions.

  • Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.

  • Knowledge of how to prepare well-balanced and nutritious meals.

  • Knowledge of proper and safe food handling, storage, and disposal requirements.

  • Ability to learn nutritional needs of the elderly. Desire to practice skill in the development of a nutritionally balanced menu plan.

  • Ability to communicate effectively in the English language both verbally and in writing.

  • Ability to safely operate various cooking equipment and kitchen appliances.

  • Ability to work extended hours and various work schedules.

  • Ability to work as a team member in a structured working environment.

  • Ability to demonstrate excellence in everything, and continually seek improvement in results.

  • Skill in preparing food for groups of people.

  • Skill in handling sharp knives, and other cutting utensils.

  • Skill in supervising, training, and evaluating assigned staff.

  • Certified Food Handler.

  • Certified in CPR and First Aid.

Physical Demands
  • While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk; and sit. The employee occasionally is required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment
  • Work is generally performed in a kitchen environment with a moderate noise level. Evening, weekend, and/or holiday work may be required.