Title:PT LLCC Cook/HousekeeperTo efficiently prepare and cook a variety of foods in large quantities for visiting schools, rental groups, and summer camp participants. To occasionally perform housekeeping and light ma intenance duties.The Food Service Coordinator assigns tasks to this position, monitors progress and work flow, checks the work product for timeliness and correctness or soundness, and provides input into supervisors actions. This position may also receive limited work direction from the Utility Maintenance Custodian related to custodial and housekeeping duties. No formal supervisory authority, however, may provide limited direction and delegate tasks to the dishwasher and/or kitchen assistant. - Prepares and serves complete meals, including those with special dietary needs and food allergies, in accordance with departmental policies and procedures.

- Ensures the proper and safe handling of food.

- Works within planned projections in regards to food portions, food requirements and costs, and minimizes waste and spoilage.

- Provides friendly and exceptional customer service to all students and guests.

- Assists Food Service Coordinator with menu planning, recipe buil ding, purchasing, stocking shelves, taking inventory, and other control procedures.

Performs housekeeping, custodial, and light maintenance duties. - Utilizes email daily for efficient food service planning and communication with staff.

- Answers phones promptly and professionally and takes accurate messages when the main office is closed.

- Attend conferences and continuing education courses as needed.

- County and departmental policies, procedures, and practices.

- Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to ensure quality services are provided.

- Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to ensure quality services are provided.

- Safe food handling procedures to ensure prevention of food-borne illnesses.

- Nutritional food values as well as appropriate substitutions within food groups to ensure proper nutrition is provided to participants.

- Basic knowledge of food accounting to ensure budget accountability and food and equipment purchasing to ensure the efficient operation of the kitchen.

- Basic knowledge of computer usage (e.g. hardware, software programs, etc.) to maintain accurate records, communicate effectively and contribute to the departments needs.

- Special meal preparations for food allergy and special dietary requests.

- Environmentally friendly, natural, and sustainable food practices and options.

- Safe handling of hazardous cleaning chemicals and use of personal protective equipment.

- Proper use of custodial and maintenance equipment and supplies.

- Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and guests sufficient to exchange or convey information and to receive work direction.

- Being comfortable with feedback and challenge, as well as an ability to positively interact with diverse groups of people and effectively meet their needs.

- Judging food quality to ensure health food products for consumption.

- Preparation and cooking of all food groups to ensure quality services are provided.

- Preparing reports and record keeping to provide information and documentation.

- Maintaining proper inventories.

- Using appropriate equipment to provide a safe and efficient operation of the food service program.

- Planning food production and determining food quantities necessary for groups of varying sizes.

- Team building skills and a willingness to assist co-workers throughout the facility as needed with answering phones, cleaning, maintenance, grounds keeping, and other similar tasks.

- Reading, writing, and speaking English proficiently.

- Effectively organizing and prioritizing work.

- Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat all staff and guests with respect, honesty, and consideration.

- Read and interpret menus and recipes and prepare meals accordingly.

- Be flexible and focused; be capable of making necessary adjustments.

- Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.

**Intermediate Skills** - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. **Basic Skills** Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. **Intermediate Skills** Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Alternatively, you can apply to this job using your profile on one of the following sites: