LLCC PT Cook/Housekeeper

Aitkin County•Palisade, MN

25d•Onsite

About The Position

This position is responsible for efficiently preparing and cooking a variety of foods in large quantities for visiting schools, rental groups, and summer camp participants. Additionally, the role occasionally involves performing housekeeping and light maintenance duties. Employees in this job class work under general supervision, with some instruction on assignments but freedom to develop their own work sequences within established procedures. The Food Service Coordinator assigns tasks and monitors progress, while the Utility Maintenance Custodian may provide limited direction for custodial and housekeeping duties. While there is no formal supervisory authority, the position may provide limited direction and delegate tasks to a dishwasher and/or kitchen assistant.

Requirements

High School Diploma or GED required.
Two or more years of experience working in a commercial food service operation.
Knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food.
Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.
Valid Minnesota driver’s license required.
Employment reference checks, a criminal background check (including FBI fingerprint check), and pre-employment physical will be performed as part of the pre-employment process.
Knowledge of County and departmental policies, procedures, and practices.
Knowledge of 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.
Knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to ensure quality services are provided.
Knowledge of safe food handling procedures to ensure prevention of food-borne illnesses.
Knowledge of 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 department’s needs.
Knowledge of special meal preparations for food allergy and special dietary requests.
Knowledge of environmentally friendly, natural, and sustainable food practices and options.
Knowledge of safe handling of hazardous cleaning chemicals and use of personal protective equipment.
Knowledge of 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.
Ability to be comfortable with feedback and challenge, as well as an ability to positively interact with diverse groups of people and effectively meet their needs.
Ability to judge food quality to ensure health food products for consumption.
Ability to prepare and cook all food groups to ensure quality services are provided.
Ability to prepare reports and record keeping to provide information and documentation.
Ability to maintain proper inventories.
Ability to use appropriate equipment to provide a safe and efficient operation of the food service program.
Ability to plan food production and determine 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.
Proficiency in reading, writing, and speaking English.
Ability to effectively organize and prioritize work.
Ability to 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.
Ability to read and interpret menus and recipes and prepare meals accordingly.
Ability to 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 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 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 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.
Proficiency at using County Payroll Software, E-time, Microsoft Word, Excel, and Outlook.
Ability to travel occasionally for running errands or to attend training.

Nice To Haves

Certified Food Manager preferred.
Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

Responsibilities

Prepares, cooks, and serves food in accordance with health standards.
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 building, purchasing, stocking shelves, taking inventory, and other control procedures.
Ensures that all areas of the kitchen, dining hall, and storeroom are clean and sanitized according to health regulations.
Washes and sanitizes dishes and kitchen equipment.
Sweeps floors, mops, scrubs, sanitizes surfaces, and removes garbage.
Launders linens.
Performs housekeeping, custodial, and light maintenance duties.
Cleans buildings so they are safe, sanitary, and attractive by washing windows, sweeping, mopping, vacuuming, washing and dusting.
Secures buildings when necessary by locking doors and windows.
Removes garbage and recycling materials from buildings.
Purchases supplies and run errands as needed.
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.
Attends conferences and continuing education courses as needed.
Performs other related duties as assigned or apparent.