LTE Assistant Cook
General Summary
The position is responsible but not limited to the preparation of food according to ServSafe standards. It is key to the effective functioning of the Nutrition Program. Regular attendance and punctuality along with being prepared to commence work at designated work locations, on the assigned or scheduled days and hours is expected. This position is responsible for providing truthful and accurate written and verbal communications.
Duties and Responsibilities
Essential Job Functions
1. Completes the prep work necessary for the side dishes and bakes necessary items on the menu.
2. Works as a team to prepare, package and serve all meals for the Meals on Wheels (MOWs) program, frozen meal program and all meals for the congregate meal sites.
3. Prepares meals according to the dietitian approved menu using ServSafe standards.
4. Prepares frozen meals on a daily basis as well as organizes and tracks stored frozen meals. This could include delivering and serving the food at meal sites.
5. Maintains a clean and orderly kitchen area according to current food safety standards.
6. Rotate and put away stock when delivered on a weekly basis.
7. Goes to the local store to get supplies as needed.
8. Works with meal site managers to coordinate supplies needed for satellite meal sites.
9. Maintains cookbook with up to date recipes used for nutrition program.
General Job Functions
1. Presents a welcoming and pleasant atmosphere by greeting meal participants and treating volunteers and co-workers with respect.
2. Observes and monitors kitchen equipment for needed repairs and makes recommendations as needed.
3. On a daily basis is responsible for dishwashing, sanitizing workspaces, carts, cooler bags and other necessary areas and equipment.
4. Learns ordering procedures for all food and supplies to assist as needed.
5. Prepares meal at meal sites as needed.
Requirements
Required Training and Experience
1. High School diploma or equivalent.
2. Valid drivers’ license
Preferred Training and Experience
1. Technical diploma in culinary science.
2. Three or more years’ experience cooking for large groups of people.
3. ServSafe certification.
Knowledge, Skills, and Abilities Required
1. Knowledge of proper food safety handling practices.
2. Ability to work alongside various venders and volunteer.
3. Ability to use teamwork and flexibility in the overall nutrition program.
4. Willingness to attend required training.
Physical & Working Conditions
Mostly inside in an environment that requires safety precautions most of the time. Over 50% of the time is spent bending, twisting, reaching, being in a stationary position, or moving about the facility. About 25% of the time is spent lifting and carrying nutrition related objects weighing more than 10 pounds. In many circumstances, this worker must be able to lift objects between 20 and 40 pounds. Exposure to extreme heat (ovens, steamers, etc.) is experienced 50% of the time and exposure to mechanical equipment (slicer, mixer) is frequent.
In an effort to provide for continuity of County government and to cope with the problems of the emergency, you may be required to work during a proclaimed state of emergency, consistent with Sec. 323.14, Wis. Stats. and County emergency management plans and programs.
The above is intended to describe the general content of the requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. They may be subject to change at any time due to reasonable accommodation or other reasons.
Deadline Note: