Elder Center Head Cook

Washoe Tribe of Nevada and California•Carson City, NV

3d•$29,578 - $44,366•Onsite

About The Position

Under direct supervision the Head Cook is responsible for planning, implementing, managing, and coordinating all activities related to the meals served by the Senior Nutrition Program. Maintains confidentiality of all privileged information.

Requirements

High School Diploma or GED plus two years experience in a kitchen environment which included experience in a lead or supervisory role; or equivalent combination of education and experience.
Must possess and maintain a valid California or Nevada driver’s license or capable of obtaining one within thirty-days (30) of employment.
Must be able to be insurable by the Tribe’s Driving Policy.
Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.
Knowledge of traditional form of government and tribal customs and traditions.
Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.
Knowledge of how to prepare well-balanced and nutritious meals.
Knowledge of proper and safe food handling, storage, and disposal requirements.
Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
Ability to communicate effectively in the English language both verbally and in writing.
Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
Ability to safely operate various cooking equipment and kitchen appliances.
Ability to work extended hours and various work schedules.
Ability to work independently and meet strict time lines.
Ability to make solid decisions and exercise independent judgment.
Ability to demonstrate excellence in everything, and continually seek improvement in results.
Ability to prepare accurate, complete, and legible reports.
Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.
Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint), and PC-based computerized accounting software.
Skill in preparing food for groups of people.
Skill in handling sharp knives, and other cutting utensils.
Skill in supervising, training, and evaluating assigned staff.
Certified in CPR and First Aid.

Nice To Haves

Preference will be given to Qualified Native American Indians.

Responsibilities

Prioritizes, assigns, and schedules work activities and projects, monitors workflow, implements policies and procedures, reviews and evaluates work products, methods and procedures.
Oversees preparation of meals for the program participants.
Manages food, non-food products, and kitchen equipment to meet program objectives.
Prepares all monthly menus, completes meal counts, and prepares applicable reports for submittal to the Director.
Ensures prepared hot food meets temperature standards, which the temperature is maintained by a controlled steam table, and that hot foods are served timely.
Enforces proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.
Monitors good hygiene practices, including prohibiting painted or ornamented finger nails, that sick employees are not allowed around food, and that employees wash hands after personal breaks or handling meats, etc.
Ensures each meal meets one-third of the recommended daily allowance of vitamins, minerals, and food groups, and that each meal allows for substitution of scheduled entrée.
Ensures planned menu includes vegetables and fruit for vitamin C and a high vitamin a/beta-carotene fruit or vegetable every other day.
Ensures menu includes grain products, low fat milk or dairy products, and other foods to contribute to the calories and nutrients required by the elderly.
Ensures planned meals are prepared appropriately to keep food waste to a minimum and that meals are served in accordance with the recommended daily allowance.
Manages storage of food and non-food products in order to meet daily menu requirements.
Ensures frozen products required for the next daily meal are thawed properly.
Reviews subsequent daily menu for advance preparations for the next day’s planned kitchen workload.
Manages products including ordering supplies in accordance with planned menus for the month.
Purchases all supplies from established sources in accordance with tribal procurement regulatory requirements and program directives.
Manages each refrigerator, freezer, and pantry for meat, poultry fresh fruit, fresh vegetables, and dairy product storage.
Incorporates the use of “first products in are used first”.
Maintains temperature controls for stored food in accordance with state recommended procedures.
Ensures storage equipment and kitchen areas are cleaned and sanitized at scheduled frequencies; includes daily cleaning of kitchen equipment used and proper storage.
Performs a physical inventory of designated kitchen equipment, utensils, and linen supplies.
Maintains appropriate inventory of nutrition program reporting forms to meet reporting requirements; submits reports to state agencies as required.
Attends staff meetings to be cognizant of program plans and planned senior activities for any needed menu changes.
Provides direction and supervision to kitchen staff, including volunteer workers, during their assigned working hours.
Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; and planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
Arranges time to spend with seniors daily.
Hosts regular staff meetings to ensure communication among personnel regarding program-related activities.
Ensures that staff is functioning in a safe manner and abiding by all federal, state, and tribal laws, regulations, and rules regarding safety and health.
Maintains professional and technical knowledge by: conducting research; attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; and conferring with representatives of contracting agencies and related organizations.
Performs other duties as required.