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Cook (Summer Foods)

Garnerville, United States

Position Title

Cook (Summer Foods)

Job Type

Full-Time

Classification

Non-Exempt

Grade

NE4 (9.21 - 12.89)

Department

TANF Administration

Supervisor

Position Summary

Under direct supervision the Cook is responsible for planning, implementing, managing, and coordinating all activities related to the meals served by the Summer Food Service Program. Maintains confidentiality of all privileged information.
Minimum Qualifications
  • High School Diploma or GED and one year of experience or formal training in quantity and quality food production, food safety and sanitation, food preparation, nutrition, menu planning, record keeping and food management techniques.

  • 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.

  • Proof of a negative TB (Tuberculosis) Test within the last twelve (12) months.

  • 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
  • Leads in the preparation and serving of meals for the program participants.

  • Actively supports the Summer Foods Coordinator in planning, organizing, and coordinating meal production through menu development, food ordering, meal production, set-up and service.

  • Advises the Coordinator of needed food, supplies, tools and equipment.

  • Identifies participants’ needs for service, by conveying observed and stated needs.

  • Assumes responsibility for general daily cleaning of floors, shelves and equipment in the entry way, dining, storage, food-prep and kitchen areas, and other designated areas

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

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

  • 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.

  • 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 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.

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

  • Assists in dishwashing.

  • Performs other duties as required.

Knowledge, Abilities, Skills, and Certifications
  • High School Diploma or GED and one year of experience or formal training in quantity and quality food production, food safety and sanitation, food preparation, nutrition, menu planning, record keeping and food management techniques.

  • 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.

  • Proof of a negative TB (Tuberculosis) Test within the last twelve (12) months.

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

  • Preference will be given to Qualified Native American Indians.

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.