Position Summary:
The Lead Cook is responsible for overall management and maintenance of meal preparation. The position reports to the Site Director and/or Center Director and operates under significant supervision with limited latitude for the use of independent judgment, discretion and initiative.
Essential Job Duties:
Coordinate the ordering of food for meal preparation.
Prepare, plan and post menus.
Organize the kitchen including general cleaning/ custodial issues.
Organize and track kitchen inventory.
Adhere to all WBC Opportunities, Head Start, Meals on Wheels and all food services regulatory agencies policies & procedures.
Attend monthly staff meetings
Follow menus and standard recipes; prepare meals for Seniors and EHS/Head Start children according to sanitation standards.
Adhere to WBCO, (Head Start or Meals on Wheels) and regulatory agencies policies and procedures regarding menu substitution, food storage and leftovers.
Ensure all food (perishable and non-perishable) and leftovers are label, dated and properly stored.
Ensure refrigerator and freezer cleaned, defrosted, temperatures recorded daily.
Ensure the confidentiality of information pertaining to program participants, staff, students and families.
May be required to deliver meals and prepare route books.
Provide general office assistance such as answering phones, copies, faxes, greeting clients and volunteers.
Maintain CACFP required documentation
All employees are expected to adhere to OWBC ethics expectations
Must be able to cooperate and work effectively with others
Must be diplomatic, honest and fair
Regular and Punctual attendance is an essential function of the position
Perform other duties as assigned or as they become apparent
Knowledge, Skills and Abilities:
Ability to operate various word-processing software, spreadsheets, and database programs.
Ability to operate a kitchen, order food, read and follow recipes.
Ability to provide excellent customer service to internal and external customers.
Ability to ensure compliance with regulatory agency requirements and policies.
Ability to organize, prioritize and utilize effective time management techniques.
Ability to respect confidentiality at all times.
Ability to carry out multiple tasks and meet deadlines.
Ability to follow instructions furnished in verbal or written format.
Minimum Qualifications:
Education and Training:
High school diploma or GED.
Experience:
One year of experience in food service.
Licenses/Certifications:
Valid Texas driver’s license.
Food Handler Certification.
Obtain and keep current Adult and Pediatric CPR and First Aid certifications.
Mental / Physical Tasks (F= Frequent, O=Occasional, R=Rarely):
F Standing- required when making copies, meeting people, moving from work area to work area
F Handling- reports, vehicles, laptop, keys
F Hearing/Talking/Listening-communicate with employees and others, answer the telephone, participate in meetings, give presentations
F Fine Dexterity-operate computer, calculator, to write, mouse, projector tools
F Sitting-performing work at desk, while reading, writing, in meetings, driving, riding in vehicle to sites and meetings
O Kneeling/Crouching/Crawling-plug in equipment, when connecting PC components, plugging in cords, open lower desk drawers
F Walking-from vehicle to site, area to area, to copier
F Bending/Twisting – to reach files, reports, handle paper, reach drawers
F Grasping/Holding-holding binders, phones, tablet, work resources
F Balancing – standing, reaching, driving
F Lifting/Carrying-report binders, paper, laptop, supplies up to 45 lbs.
F Vision-to drive and assist individuals in medical need
F Pushing/Pulling – open/close file/copier drawers, open & close doors, rolltop carriers
F Foot Controls – driving
F Driving –scheduled & unscheduled trips to and from meetings and sites
R Other
F Reaching-to answer phone, reach files, reports, plug in laptop
Working Conditions:
Working in a fast paced environment with priorities and plans that may change rapidly.
Working on weekends, evenings and some holiday may be required.