Title VI Cook (Open Until Filled)

Title VI Cook

Department: Social Services

Program: Pawnee Nation Title VI
Reports To: Title VI Coordinator

Level: Entry
Classification: Non-Exempt
Employment Status: Full-Time

POSITION OVERVIEW

Under the supervision of the Title VI Program Coordinator, the Cook is responsible for the preparation, cooking, serving, cleaning, and sanitizing the Title VI kitchen and dining room. Safety, sanitation, product ordering, and cooking are the main responsibilities of the Cook.

Essential Functions

1. Responsible for developing nutritionally-sound monthly menus approved by the Pawnee Indian Health Center Nutritionist/Dietician.
2. Responsible for preparing the main dishes for each meal in a timely manner.
3. Oversee kitchen staff during all phases of food preparation and service.
4. Adhere to USDA Food Safety Guidelines for the safe and sanitary handling, cooking, and storage of foods. Also, includes the sanitation of cooking equipment, utensils, preparation area, and dining area.
5. Understand and comply with statutory and legal requirements for the maintenance of a safe and healthy meal site, including Hazard Analysis and Critical Control Points (HACCP), Control of Substances Hazardous to Health (COSHH) regulations, Food and Drug Administration (FDA) and Food Safety and Inspection Service (FSIS) rules, and Occupational Safety and Health (NIOSH) guidelines.
6. Ensures that all the kitchen equipment is in full, safe working order.
7. Update and maintain records/logs related to food and equipment temperature, sanitation and safety, and congregate meal count; including temperature sheets for the freezers and refrigerators daily.
8. Responsible for ordering all food supplies on a weekly basis, as needed, while maintaining accurate record of all food and paper supplies inventory.
9. Reviews weekly schedule of events to ensure that all activities involving food items are carried out accordingly.
10. Maintain a clean, sanitary kitchen at all times.
11. Comprehend and adhere to specific food requirements of program clientele.
12. Contributes to a team effort and accomplishes related results as required.
13. Deliveries meals to homebound clientele when needed.
14. Performs other duties as assigned and within the scope of the position.

MINIMUM QUALIFICATIONS

Education

Minimum: High School or GED.

Preferred: Associate Degree in Nutrition, Culinary Arts, or related field.

Experience

Minimum: One (1) year of hands-on experience cooking for Senior Citizens and/or large groups (30 people).

Preferred: Three (3) years of institutional cooking, culinary skills, and knowledge of food safety and sanitation.

**Must possess a Food Handlers Permit or be willing to attend training in order to obtain one. **

KNOWLEDGE, SKILLS, AND ABILITIES

The successful candidate must demonstrate:

Computer:

1. Proficiency in Microsoft applications, including Word, Excel, Outlook, Power Point, Internet Explorer, etc.
2. Proficiency in the proper use of and operation of standard office equipment.

Communication:

1. Ability to provide high-level customer service to program clientele.
2. Ability to establish and maintain professional relationships with co-workers, and other outside agencies.
3. Ability to communicate effectively with elders, program clientele, the general public, tribal members, Pawnee Nation employees, and other concerned parties.
4. Skilled in the use of business communications (proper spelling/grammar).
5. Skilled in the use of business arithmetic (accounting, etc.).

Miscellaneous:

1. Ability to pass a background screening.
2. Ability to menu plan, food preparation, food storage, and food delivery.
3. Must possess the ability to provide clients with compassionate care respective of Native American customs, traditions, and beliefs.
4. Must demonstrate a basic understanding of clients’ rights and responsibilities, including familiarity with confidentiality requirements.
5. Must possess the ability to analyze situations and adopt appropriate courses of action.
6. Must possess the ability to be persuasive and tactful in controversial situations.
7. Must possess the ability to meet deadlines, adapt to changing priorities, and work well under pressure.
8. Must demonstrate strong organizational skills, with the ability to prioritize.
9. Ability to comprehend and apply Recommended Daily Allowance (RDA) and Recommended Daily Intake (RDI) guidelines.
10. Must possess the ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
11. Must work independently.
12. Must attend training, as required by the position.
13. Must have a valid Oklahoma drivers’ license and be insurable with Pawnee Nation’s insurance carrier.
14. Must be available to work flexible work hours, which may vary beyond the standard 8 am – 5 pm work schedule.

PHYSICAL DEMANDS

While performing the duties of this job, the employee regularly is frequently required to stand and walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is regularly required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

WORKING CONDITIONS

Work is generally performed in a kitchen with a moderate noise level. Evening and/or weekend work may be required. Occasions may arise requiring work outdoors, where exposure to natural weather conditions may occur. There is regular interaction with the public, other agencies, and employees. Tight time constraints and multiple demands are common. Travel may be required for training, meetings, conferences, presentations, and other events.