COOK - NUTRITION SERVICES

NHA•San Diego, CA

1d•Onsite

About The Position

Under the supervision of the Sr. Nutrition Service Manager, the Cook prepares large quantities of food, including meals and snacks, follows the Child and Adult Care Food Program (CACFP) regulations related to meal preparation for distribution to sites that serve NHA clients; prepares plated and/or boxed meals for catered events; maintains work station and kitchen equipment and cleanliness.

Requirements

Principles and practices of food preparation as related to quantity preparation and catering
Kitchen sanitation and methods of care and cleaning of kitchen tools and equipment
HACCP knowledge required
Basic safety procedures as applied to food preparation and cooking
Basic math, ratios, proportions and record-keeping procedures
Policies and procedures relevant to the kitchen and its operations
Prepare and cook large quantities of foods for varied meals
Observe kitchen safety and sanitation practices
Maintain clean and sanitary kitchen utensils, equipment and work station
Perform basic mathematical calculations to determine ingredient and serving portions
Understand and follow oral and written instructions
Operate kitchen tools and equipment
Establish and maintain effective working relationships with those encountered in the course of work
Graduation from high school having received a diploma or successful completion of G.E.D. program
At least two (2) years of experience in large-scale food preparation and cooking which involved the actual preparation and cooking of large amounts of a variety of foods
A valid San Diego County Food Handlers Card
A valid California Class C driver’s license is required
Must maintain insurability under NHA’s Vehicle Insurance Policy
Must pass and maintain a criminal background check clearance with Community Care Licensing (CCL)
TB test required upon hire and must be maintained every four (4) years
Pertussis (Tdap) and MMR measles immunizations required
Stand for long periods
Bend, walk, stoop and crouch
Use hands to finger, handle, feel or operate kitchen tools, equipment and to engage in repetitive movement
Reach with hands and arms
Taste and smell
Close vision and the ability to adjust focus
Lift up to thirty (30) pounds
Read data, information and documents
Use basic mathematical ability
Perform work under intensive deadlines
Interact with those encountered in the course of work

Nice To Haves

Successful completion of technical/vocational school course work in food preparation preferred
Culinary education is highly desired
ServSafe Food Protection Manager Certification (ServSafe Certification) highly desired

Responsibilities

Prioritizes workload to facilitate timely meal service
Maintains quality control by preparing food using standardized recipes
Receives and checks in vendor deliveries as needed
Performs as a team member and helps when and where necessary in the operation as needed or directed by the management team
Reports needed problems and anticipated menu substitutions in a timely manner
Prepares the day’s menu for distribution to sites
Prepares creatively designed catered meals
Cleans, cuts, trims, chops, and slices meats, fruits, vegetables, and breads
Accurately portions food into pans for transport
Assists Special Diet Team in preparing foods to meet food allergy/intolerance dietary needs and texture-modified diet needs
Follows local, county, state, and federal regulations regarding food safety and sanitation
Participates in menu planning as needed
Assists in planning, preparation and service of special luncheons, dinners and catering events
Assists with ordering and receiving of food supplies
Washes dishes when necessary and perform general cleaning duties
Participates in staff meetings and in-service training sessions
May load, drive, and/or deliver food to sites
Other duties as assigned by supervisor