Employment

Lead Cook - Full Time

Department: Nutrition Department

Reports to: Kitchen Manager/Chef

FLSA Classification: Non-exempt (eligible for overtime)

Supervises: Yes

Created: 12/2015

Updated: 7/2019

Position Overview:

The Cook Lead position is part of the Food Service team that provides healthy, quality meals to home delivered clients and congregate sites. This position is responsible for meal production, menu compliance, daily operation and safety and sanitation. The Cook Lead assists the Kitchen Manager/Chef with supervision of kitchen.

Essential Duties and Responsibilities:

  • Plan, collect, organize food and commodities for menus.
  • Prioritize menus, recipes and task sheets.
  • Read recipes and menus, to carry out food production on a daily basis.
  • Plan and organize logical work sequences within time constraints.
  • Communicate effectively and work cooperatively with other staff members of the kitchen team
  • Demonstrate a high standard of personal hygiene.
  • Ensure assigned staff adherence to quality standards, deadlines, and proper procedures, correcting errors or problems.
  • Provide performance appraisals and enforce systems, policies and procedures.
  • Provide team members with guidance in handling difficult or complex problems.
  • Assist when Kitchen Manager/Chef is off or unavailable.
  • Ensure high standards of sanitation and cleanliness are maintained throughout kitchen area
  • Leadership – Maintain a positive, upbeat role, promote and exemplify Center values and represent departmental objectives and interests to internal and external customers.
  • Customer Service –Respond to internal/external customer needs in a friendly, timely and efficient manner.
  • Teamwork – Develop and promote teamwork and cooperation among co-workers
  • Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Center.
  • Other duties as assigned

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

  • High School Degree or G.E.D. Certificate
  • BA/BS in Foodservice or Culinary Management Preferred or
  • Minimum of two (2) years of experience in Culinary Industry
  • One year of supervisory experience preferred

Required Technical/Other Skills and Abilities:

  • Able to supervise assigned staff, food preparation, service and cleanup
  • Able to make decisions and solve practical problems
  • Able to read, implement, and/or improvise recipes, instructions formulas or processing charts
  • Able to effectively present information and respond to questions from co-workers and volunteers
  • Able to calculate figures and amounts such as addition and subtraction
  • Able to handle multiple tasks and balance a fluctuating workload
  • Able to work and communicate well with others (written and verbal)
  • Self-motivated – keeping the organization’s needs at top of mind
  • Able to routinely demonstrate responsible behavior
  • Knowledge of safe food handling practices
  • Knowledge and application of safe sanitation, health & safety and safe food practices
  • Must be able to pass criminal background check

Required Licenses and Certifications:

  • ServSafe Certification

Physical Demands:

Download this pdf to see the physical demands of the position.

Confidential Informations:

This position has access to confidential information – (customer personal data, legal documents, passwords, sensitive Hippa information, etc.)

Kitchen Manager - Full Time

Department: Nutrition Department

Reports to: Director of Nutrition

FLSA Classification: Non-exempt (eligible for overtime)

Supervises: Yes

Position Overview:

The Kitchen Manager is an integral position within the foodservice team that provides healthy, quality meals to Meals on Wheels clients and congregate sites under the senior nutrition program. This position is responsible for meal production, menu compliance, daily operations, along with safety and sanitation to the highest standard. The Kitchen Manager supervises and trains the kitchen team members and volunteers. Responsible for cooking, baking, soups, sauces, and production-style food preparation in a small kitchen setting.

Essential Duties and Responsibilities:

  • Assist in updating, maintaining, and developing recipes for menus.
  • Plan, collect, organize food and commodities for certified menu.
  • Prioritize and organize in logical work sequence daily tasks within time constraints to meet production deadlines for delivery.
  • Responsible for ordering food and supplies to meet the demands of constant change in clients for the nutrition program.
  • Maintaining supplies and equipment for production in the kitchen and delivery of meals.
  • Communicate effectively and work cooperatively with other staff members.
  • Demonstrate a high standard of personal hygiene for kitchen team members and self.
  • Ensure all team members and self, adhere to high standards of sanitation and cleanliness are maintained throughout kitchen, production, and service areas.
  • Maintain documentation for kitchen production, equipment and service areas as required by contract.
  • Ensure quality standards, deadlines, and proper procedures, are being followed and correct errors or problems with the flow of production or product.
  • Provide team members with guidance and solutions to handle difficult or complex problems.
  • Leadership – Maintain a positive, upbeat role, promote and exemplify Center values and represent departmental objectives and interests to internal and external customers
  • Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
  • Teamwork – Develop and promote teamwork and cooperation among co-workers
  • Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Center.
  • Other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

  • High School Degree or G.E.D. Certificate
  • BA/BS in Foodservice or Culinary Management Preferred or
  • Minimum of two (2) years in kitchen management.
  • Minimum of three (4) years of experience in the Culinary Industry.
  • Four (4) years of supervisory experience.

Required Technical/Other Skills and Abilities:

  • Able to supervise assigned staff, food preparation, service and cleanup
  • Able to make decisions and solve practical problems
  • Able to read and implement recipes, instructions formulas or processing charts
  • Able to effectively present information and respond to questions from co-workers and volunteers
  • Able to calculate figures and amounts such as addition and subtraction
  • Able to handle multiple tasks and balance a fluctuating workload
  • Able to work and communicate well with others (written and verbal)
  • Self-motivated – keeping the organization’s needs at top of mind
  • Able to routinely demonstrate responsible behavior
  • Knowledge of safe food handling practices
  • Knowledge and application of safe sanitation, health & safety and safe food practices
  • Must be able to pass a criminal background check

Required Licenses and Certifications:

  • 5 year ServSafe Certification

Physical Demands:

Download this pdf to see the physical demands of the position.

Confidential Informations:

This position has no access to confidential information.

Outreach Worker -

Department: Nutrition Department

Reports to: Director of Nutrition

FLSA Classification: Non-exempt (eligible for overtime)

Supervises: No

Created: 3/2012

Updated: 4/2016-10/2019

Position Overview:

Community outreach when Outreach Coordinator is not available. Perform Intake and Reassessment and main support to Outreach Coordinator.

Essential Duties and Responsibilities:

  • Check the schedule, take appointments, prepare paperwork.
  • Conduct Reassessments as instructed by the Outreach Coordinator.
  • Enter Data into Riverside County Office on Aging Q System.
  • This occupation requires local travel to meet with community leaders, churches, businesses and other organizations to educate the public and promote our services.
  • Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
  • Teamwork – Develop and promote teamwork and cooperation among co-workers
  • Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Center
  • Other duties as assigned

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

  • HS Diploma/GED
  • 1 year experience in clerical or administrative

Required Technical/Other Skills and Abilities:

  • Knowledge of HIPPA preferred
  • Computer literate
  • Bilingual Preferred
  • Data Entry

Required Licenses and Certifications:

  • Class C Drivers License

Physical Demands:

Download this pdf to see the physical demands of the position.

Confidential Informations:

This position has access to confidential information – (customer personal data, legal documents, passwords, sensitive Hippa information, etc.)