Nutrition Head Cook

We are seeking a dynamic and experienced Nutrition Head Cook to lead our culinary team in delivering exceptional food services for the Meals on Wheels Nutrition Program. This pivotal role involves overseeing all aspects of food preparation, kitchen management, and recipe development to ensure the highest standards of quality, safety, and customer satisfaction. The ideal candidate will bring a passion for culinary excellence, extensive experience in preparing large quantity food production, and a strong commitment to food safety and sanitation protocols.

Position Summary

This position prepares and cooks daily meals to assist the Aging and Disability Resource Center (ADRC) with carrying out the mission of the Senior Nutrition Program’s congregate and home delivered meals for older adults.

Essential Functions

The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. To perform this job successfully, an individual must be able to perform each duty satisfactorily. Other duties may be required and assigned.

1. Prepares and cooks high quality meals in bulk quantities in accordance with established recipes and state Nutrition Program standards.

2. Monitors and records food and equipment temperatures daily and maintains records.

3. Communicates effectively and coordinates with off-site staff such as nutrition site managers, meals on wheels drivers, Daybreak, vendors, and Nutrition Program Manager and MOW Coordinator to ensure program runs smoothly.

4. Maintains food storage, work areas, and associated spaces in a clean and safe condition according to established policies and procedures.

5. Arranges for laundering kitchen items (i.e. towels, aprons, etc.)

6. Washes and sanitizes dishes, counters, and kitchen equipment assuring Wisconsin Food Code standards of sanitation and safety are met at all times.

7. Routinely cleans stoves, steamtables, oven equipment, refrigerator, freezer, floors, etc.

8. Maintains accurate inventory control records, submits weekly food orders, and works closely with the food vendor to ensure accuracy of product.

9. Inspects and verifies inventory receipts. Rotates inventory as needed.

10. Notifies Nutrition Program Manager of special supplies requests or equipment maintenance needs.

11. Assists in the training of other food service personnel, as requested.

12. Assists in leading and directing the work of other food service personnel, as needed.

13. Attends in-service education and conferences as required.

14. Other duties as assigned.

Knowledge, Skills, and Abilities

· Ability to understand and follow Wisconsin Food Code and Health Department rules and regulations.

· Knowledge of quality food preparation, storage, sanitation, and equipment safety.

· Ability to follow recipes and cook large quantities.

· Ability to safely operate and be able to train others on the operation of various kitchen equipment.

· Ability to train new employees as requested.

· Knowledge of administrative policies and procedures of the County.

· Knowledge of current office practices and procedures and knowledge of the operation of standard office equipment and software.

· Ability to establish and maintain accurate records of assigned activities and operations.

· Ability to interpret and implement local policies and procedures; written instructions, general correspondence; Federal, State, and local regulations.

· Skill in organizational and time management to prioritize duties to accomplish a high volume of work product while adapting to constant changes in priority.

· Ability to perform detailed work accurately and independently in compliance with stringent time limits with minimal direction and supervision.

· Ability to think quickly, maintain self-control, and adapt to stressful situations.

· Ability to use email and internet consistent for this position.

· Ability to perform mathematical calculations required of this position.

· Ability to understand and effectively carry out verbal and written instructions.

· Ability to apply sound judgment and discretion in performing duties, resolving problems and interpreting policies and regulations.

· Ability to communicate detailed and often sensitive information effectively and concisely, both orally and in writing.

· Ability to handle sensitive interpersonal situations calmly and tactfully.

· Ability to maintain effective working relationships with individuals within and outside the organization.

· Ability to maintain confidentiality and discretion regarding business-related files, reports and conversations, within the provision of open records laws.

· Ability to work the allocated hours of the position and respond after hours as needed.

Required Education, Experience, Licensing, and Certifications

· High school diploma/equivalent and previous cooking or food prep experience in a high-volume food service setting.

· ServSafe certification required within two (2) months from date of hire.

· Experience in quantity cooking and recipe development.

Physical and Work Environment

The physical and work environment characteristics described in this description are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions or as otherwise required by law.  Employees needing reasonable accommodation should discuss the request with the employee’s supervisor.

· This work requires the occasional exertion of up to 50 pounds of force; work frequently requires standing, speaking or hearing, using hands to finger, handle or feel and repetitive motions and occasionally requires walking, stooping, kneeling, crouching or crawling and reaching with hands and arms.

· Work requires using of measuring devices, operating kitchen equipment, and observing general surroundings and activities.

· Work frequently requires exposure to extreme cold (refrigerators/freezers) and exposure to extreme heat (stoves/ovens/fryers) and occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts and exposure to cleaning chemicals.

· Work is primarily in a kitchen preparatory setting requiring the ability to hear in a noisy, loud setting.

Join us as a Nutrition Head Cook! Your expertise will shape the Meals on Wheels program which is critical to many in our community!

Pay: $19.90 - $26.28 per hour

Expected hours: 40.0 per week

Benefits:

• 401(k)
• 401(k) matching
• 403(b)
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Work Location: In person

Salary : $20 - $26