Cook - Nutrition Services

Silver Key Senior Services•Colorado Springs, CO

9d•Onsite

About The Position

The primary responsibility of this position is to prepare meals and support daily kitchen operations in alignment with organizational standards, nutritional guidelines, and food safety regulations. This includes preparation of meals for Home Delivered Meals, Meals on Wheels, Connections Café, visitors, staff, and others. The Cook of Nutrition Services ensures consistency, cost‑effectiveness, and quality while following all requirements of Title III‑C of the Older Americans Act and Volume 10 of the Older Coloradoans Act.

Requirements

High school diploma or GED.
3-5 years of related experience and/or training, or an equivalent combination of education and experience.
Experience in planning and food service operations management.
Experience in batch cooking.
Valid drivers license and clean driving record.
Must be able to lift up to 50 pounds of food or equipment.
Knowledge of Silver Key Senior Services' mission, policies, procedures, business-specific software, and safety regulations.
Must successfully complete required drug screening and background checks, including Colorado Adult Protective Services (CAPS).

Nice To Haves

ServSafe certification preferred, or willingness to obtain within 90 days of hire.
Basic proficiency with office software, learning management Systems, instant messaging, time and attendance systems, food safety record‑keeping systems, inventory management software, POS or kitchen display systems is preferred.

Responsibilities

Prepares and cooks various types of food in accordance with approved menus and dietary requirements.
Monitors the quality of raw and cooked food, as well as materials and supplies.
Assists with food rotation and inventory levels to uphold product integrity.
Coordinates the production of hot food for Home Delivered Meals, Meals on Wheels, Connections Café, and catered events.
Assists with menu planning, recipe development, and recipe modifications to meet regulatory and dietary requirements.
Estimates food, ingredients, and supply needs and associated costs.
Inspects supplies, maintains equipment and work areas, and ensures adherence to standards.
Demonstrates proper cooking techniques and equipment usage to staff, volunteers, and culinary students.
Provides general guidance to staff, volunteers, and students in interacting with vendors, drivers, and the public.
Performs additional tasks assigned, including dishwashing, floor maintenance, freezer organization, inventory management, food donation, opening and closing procedures, and driving.
Modifies work procedures and processes as needed to meet deadlines.
Supports special events as required.
Additional duties as assigned.
Shows appreciation for volunteer service and offers guidance as needed.