What are the responsibilities and job description for the Nutrition Cook position at SOUTH CENTRAL HUMAN RESOURCE AGENCY INC?
INTRODUCTION:
The employee is responsible for the quantity food preparation in the Food Service Program.
The employee works under the supervision of the Nutrition-Catering Assistant Director.
WORKING CONDITIONS:
Flexible working hours (Normal work hours are 8:00 a.m. – 4:30 p.m., but this position may require some evening and weekend work hours). Work will be indoors and outdoors with normal movement in a commercial kitchen environment and events centers. Will require occasional moving and lifting up to /-60 pounds, bending, stooping, or climbing. There may be exposure to tobacco smoke, dirt, dust, and foul odors.
Requires travel to counties within the thirteen county service area for meetings and other job-related activities. Will require some travel outside the thirteen county area and occasional overnight travel.
ESSENTIAL FUNCTIONS OF THE JOB:
Prepares food in accordance with nutritional standards, taste, temperature, texture and other qualities of food production
Prepares foods according to production schedules, in order that sufficient amounts are prepared and high quality is maintained
Prepare and maintain high quality, high volume food production
Prepare daily inventory sheet for Program Assistant
Cleans and services all equipment as assigned for the efficient and sanitary operation of the central kitchen
Ensures all food meets designated temperatures before leaving the kitchen
Ensures the quality and quantity of meals prepared and delivered
Maintains a clean and sanitary food production and storage area
Follow dress code for various catering events; black pants, white shirt, and safe appropriate black shoes
Assist Assistant Director and Program Assistant in the preparation, delivery and disbursement of Catering foods/activities
Adheres to professional ethics and standards, demonstrating work habits which comply with Agency Personnel Policies and Procedures
Qualifications:
High School graduate or equivalent (Required)
Three (3) years’ experience in quantity food production operation (Preferred)
Valid Driver’s License & automobile liability insurance
Satisfactory background check
REQUIRED KNOWLEDGE AND ABILITIES:
Ability to understand and follow oral or written instructions
Ability to fill out forms and reports on the program progress.
Ability to supervise and work cooperatively with other staff and vendors
Ability to establish and maintain an effective working relationship with the public
Knowledge of State of Tennessee and local sanitation regulations for food service management
While performing the duties of this job, the employee is frequently required to sit; stand; stoop; bend; walk; talk; hear; use hands to grip; reach with hands and arms, required to stand or walk on uneven surfaces; climb stairs and lift up to 60lbs daily. Work around wet surfaces, steam and high temperature cooking heat.