Title: Lead Cook

Reports To: Site Manager or Center Director

EEO Category: Service Worker

FLSA Status: Non-Exempt

Pay Grade: $12-14/hour

Job Description Updated: June 2016

Approved By: Human Resources

Position Summary:

The Cook is responsible for overall management and maintenance of meal preparation. The position reports to the Site Manager 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.

Coordinate the work of volunteers for kitchen assistance and meal delivery.

Follow menus and standard recipes; prepare meals 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.

Prepare food for transportation to other congregate serving sites and/or to participants’ homes.

Maintain records for child care food reporting requirements (MOW/Head Start).

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.

Perform other duties as assigned.

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 Trainings:

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

Talking

O

Using personal computer

F

Listening

F

Sitting

F

Standing

F

Bending

F

Walking

Other (list)

O

Grasping/holding

F

Lifting/carrying

R

Moving heavy equipment

R

Driving

O

Using office equipment, stapler, telephone, etc.

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.