Nutrition Services Cook

NM School for the Deaf•Santa Fe, NM

1d•Onsite

About The Position

The primary purpose of this position is to, properly and according to all applicable regulations and guidelines, receive, prep, cook, and serve / vend / cater meals for the NMSD USDA Student Breakfast Program, National School Lunch Program, the residential Family Style Dinner Program, and Campus Events. It is anticipated and expected that all functions of this position will be performed in a positive and respectful manner, with a strong focus on advancing the mission and vision of New Mexico School for the Deaf. The duties and competencies listed are comprehensive yet not all inclusive of this position.

Requirements

Prior employment as a commercial cook is required.
Fluency in English is required: verbal, reading and writing.
Ability to lift, push and pull up to 50 lbs.
Understands and utilizes appropriate body mechanics / lifting techniques to aid in the prevention of injury, including the use of carts / hand trucks, or requesting help when moving heavy items.
Ability to read, analyze, and interpret general periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports and correspondence.
Ability to effectively present information and respond to questions from groups of managers, and the general public.
Proficiency in or willingness to learn American Sign Language required.
Writes clearly and informatively; varies writing style to meet needs.
Must be organized and detail-oriented.
Collects and aggregates data for program maintenance and improvement.
Seeks feedback to improve performance; pursues training and development opportunities; strives to continuously build knowledge and skills.
Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; keeps abreast of current developments; requires minimal supervision; displays understanding of how job relates to others; uses resources effectively.
Has a working knowledge of Microsoft Office and Outlook.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to think independently, solve problems and work with the whole team.
Gathers and analyzes information skillfully; develops alternative solutions; works in group problem solving situations.
Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; supports everyone’s efforts to succeed.
Shows respect and sensitivity for cultural differences; educates others on the value of diversity; builds a diverse workforce.
Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and principles.
Follows policies and procedures; completes tasks correctly and on time; supports organization’s goals and values.
Manages competing demands.
Dresses appropriately for position; keeps self well groomed.
Is consistently at work and on time; ensures work responsibilities are covered when absent.
Follows instructions, responds to management direction; takes responsibility for own actions.
Seeks increased responsibilities; asks for and offers help when needed.
Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality.
Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions.
While performing the duties of this job, the employee is occasionally required to drive for long periods of time; stand; walk and sit.
Unless otherwise stated in this job description, the employee must occasionally lift and/or move up to 30 pounds.

Nice To Haves

High School Diploma or equivalent is preferred.
Cooking for a USDA school nutrition program is preferred.
Spanish highly preferred.

Responsibilities

Understand and communicate the philosophy of the NMSD Foodservice Program and the school Wellness Policy.
Follow all applicable Policies, Procedures, Regulations, Codes and Guidelines as per all applicable agencies including but not limited to NMSD, USDA, NMPED and the NMED.
Have and implement a thorough working knowledge of Food Safety Regulations including HACCP procedures.
Have and implement a working knowledge of the USDA Meal Patterns and all related requirements involving food components, portion sizes, ounce equivalents, and documentation requirements.
Knowledge and understanding of basic nutrition concepts.
Prepare quality food in quantities varying from individual meals to large groups.
Read recipes, Production Records and Food Event Forms, and prepare food / meals listed in an accurate and consistent manner using correct products and measurements.
Perform precise mathematical calculations and conversions required to adjust weights, volumes and quantities of food products used as needed.
Discern the quality and freshness of products received and used, implementing knowledge and systems to maintain freshness of products.
Assure that food / meal quality is superb; that the taste is highly palatable, texture / doneness is safe and appropriate, and presentation is appealing.
Know the details of all individual Special Diets, preparing and serving to address these needs safely at all times, including having a thorough working knowledge of food allergies / intolerances and the foods they involve.
Complete Production Records and Food Event Forms correctly, completely, consistently and accurately at the end of every meal / event as per USDA and NMSD requirements.
Serve / count student and adult meals in a friendly, accommodating & professional manner, encouraging healthy nutrition; understanding and supporting all meal component and portion size requirements during service.
Participate in receiving product deliveries; adherence to the NMSD and NMED / Federal and State Food Code established procedures of safe product receiving and safe storage, including FIFO.
Perform accurate monthly inventory.
Diligence in product care, usage and tracking including transfers between sites, and recording of damage/discards.
Contribute to the reduction and management of food waste.
Perform daily, weekly and monthly cleaning / sanitizing and deep cleaning of the facility including but not limited to: service areas, kitchen equipment, prep surface areas, ovens, refrigeration / freezer units, mixers, carts, rolling racks, shelving, dry storage areas, dining areas and staff areas.
Operate all kitchen and “cashier” IT equipment in a knowledgeable, safe manner and maintaining for daily use, including but not limited to: POS terminal, mixers, blenders, scales, food thermometers, dishwashers, ovens, slicers, grinders, knives, stovetops, warmers, cookware, etc.
Follows a “clean as you go” workstyle to maintain cleanliness and sanitation.