COOK

This job posting is only for candidates that are NOT current employees of Sandoval County. If you are a current employee, you must apply using the Workday Jobs Hub which can be found in the navigation menu on the left side of the screen when you log into Workday.

Department:

Pay:

Close Date:

Job Description:

GENERAL PURPOSE: Under general supervision, leads and participates in the preparation and volume cooking of meals and special dietary items in a large scale kitchen setting; plans and performs duties essential to the proper and efficient preparation of menus and food; serving of large volume meals in accordance with standardized menus prescribed by dieticians and others that meet minimum state nutritional requirements and are prepared in accordance with State environment food service and food processing.

MINIMUM QUALIFICATIONS:

Education and Experience:

• High School Diploma/GED Certificate from an accredited institution and two years of experience working in the food service industry with at least one year working in a commercial or institutional kitchen setting preparing food for large groups of people that includes responsibility for menu and meal preparation of large volume meals.

Required Licenses or Certifications:

• Valid New Mexico Driver’s License.

Additional Requirements:

• Ability to maintain a valid New Mexico Driver’s License.
• Must pass a background check applicable to position.
• Pre-employment drug and alcohol screening.

This is a safety- sensitive position subject to random drug testing in accordance with County policy Article XIII Drug and Alcohol Policy and Testing-Drug Free Workplace of the Sandoval County Personnel Rules and Regulation.

SUPERVISION RECEIVED AND EXERCISED:

Position reports to the Senior Center Supervisor and does not exercise supervision over lower level staff.

ESSENTIAL JOB FUNCTIONS: The following duties ARE NOT intended to serve as a comprehensive list of all duties performed by all employees in this classification, only a representative summary of the primary duties and responsibilities. Incumbent(s) may not be required to perform all duties listed and may be required to perform additional, position-specific duties.

• Plans and performs duties essential to the proper and efficient preparation of food and serving of seniors meals in accordance with standardized menus prescribed by dieticians and others; ensures that food preparation and menu planning meet minimum state nutritional requirements and are prepared in accordance with New Mexico Environment department food service and food processing regulations; and follows directions and instructions for the safe operation of the kitchen in accordance with New Mexico environment Department Food service and food processing regulations and other state and local policies.
• Prepares and maintains required records of food service/supply activities; completes daily usage forms, noting quantities of food used and amount used on a daily basis; completes monthly kitchen supply order form projecting next month’s food and kitchen supply requirements; maintains monthly perpetual food inventory and total food inventory costs; assists in ordering required food and supplies; reports equipment maintenance failures and makes recommendations to resolve such problems; checks to see that all equipment, serving needs, cleaning supplies and related materials are available or are on hand and available for use.
• Prepares and serves foods in a pleasing and appetizing manner including baking pastries, preparing salads, desserts, soups and entrees; checks quality and preparation of foods by inspection and tasting, and makes or directs needed corrections; prepares foods to be delivered to homebound persons; and utilizes a variety of tools and equipment including dishwasher, mixer and attachments, blender, slicer, kitchen utensils, ovens, coffee pot, refrigerator, freezer, steam table, Oliver tray sealer and any other foods and equipment that pertain to food preparation.
• Performs cleaning duties to meet inspection standards and consults with supervisor on personnel and related kitchen matters; may supervise required staff and volunteers in the kitchen; provides feedback to Senior Center Manager on Cooks Aide's performances; and attends various in-service and other required training sessions as needed.
• Performs other related duties and tasks as assigned.

Required Knowledge of:

• Techniques and practices for large-scale/high-volume food preparation for standard and special diet items.
• Kitchen safety, sanitation and hygiene.
• Menu development.
• Principles of stocking and ordering of product to meet projected needs.
• Principles of effective supervision and training of staff.
• Appropriate cleaning methods and materials.
• Kitchen equipment and associated kitchen tools.
• Perform mathematical computations and use of a calculator.
• Food preparation in a large cafeteria style setting.
• Senior nutritional needs.
• Effective communication principles and practices including verbal and written communication.
• Modern office procedures, methods, and equipment including computers, computer applications such as word processing and spreadsheets sufficient to perform assigned work.
• English usage, spelling, grammar, and punctuation.
• Principles of business letter writing.

Required Skill in:

• Preparation of varied menu items and complete meals in an institutional large scale setting.
• Maintaining quality/quantity control and minimizing waste in food production activities.
• Maintaining a safe, clean and sanitary working environment.
• Overseeing and directing food service staff in food preparation and maintenance of equipment and working areas.
• Interpreting and following menus, food preparation guides and special dietary instructions for the preparation and serving of foods.
• Estimating product requirements and ensuring adequate stocks are on hand to meet demands.
• Creating and maintaining required records of cooking and supply activities.
• Interpreting and implementing rules, regulations, policies and procedures related to food services in senior programs.
• Communicating effectively verbally and in writing, to include staff training and communication of instructions in food/meal preparation.
• Establishing and maintaining effective working relationships with employees, other agencies, and the public, including meeting and dealing tactfully with the public.
• Utilizing personal computer software programs and other relevant software affecting assigned work and in compiling and preparing spreadsheets.

Physical Demands / Work Environment:

• Work is performed in a large scale kitchen environment.
• Essential and supplemental functions require maintaining physical condition necessary for walking or standing for prolonged periods of time, to break down of cardboard boxes, bending, stooping, lifting and carrying items weighing up to 50 pounds.
• Regularly may be exposed to large and working machinery, potential physical harm, and hazardous chemicals when preparing large quantities of food using a variety of kitchen equipment and tools and when cleaning and maintaining the kitchen area.