General Scope:

Under the supervision of the Nutrition Manager and Director of Area Agency on Aging and in accordance with HRDC Policies and Procedures, Adult Care Food Program (CACFP) and Older Americans Act Food Program guidelines, cooks all meals and has responsibility of following all health and hygiene regulations and principles in meal preparation; maintains a positive; professional attitude at all times.

Education/Experience Skills:

• High School Diploma or equivalent.
• A minimum of two (2) years' experience in large quantity food preparation in a supervised setting
• Must be able to pass ServSafe certification within time limit established by the agency.
• Must possess basic communication skills and be able to read and write legibly.
• Ability to perform basic mathematical calculations.
• Must be 18 years of age.
• Ability to work under pressure.
• Ability to relate well to a vulnerable adult population.
• Must have the flexibility and access to transportation to travel independently in all types of weather.
• Must complete a satisfactory Criminal Background Check and drug screen within timeframe established by the program.
• Must be flexible, and eager to accept new challenges, have a positive attitude and an outgoing personality.

Responsibilities:

• Prepares food daily, according to menus and food preparations guidelines.
• Keeps the entire kitchen clean and sanitary, included, but not limited to, dishes, silverware, cooking utensils, appliances, and countertops according to approved sanitation standards.
• Collects all food bills and sends to office as requested.
• Understands the customers' eating habits, dietary needs and cooks meals to the best of ability.
• Implements all nutrition, all licensing regulations governing food service and all nutrition guidelines for the USDA Recommended Daily Allowance guidelines, Dietary guidelines for Older Americans and the Child and Adult Care Food Programs.
• Maintains storage/inventory according to ServSafe guidelines.
• Maintains a professional attitude at all times.
• Follow agency guidelines concerning confidentiality.
• Performs other tasks as requested by supervisor.
• Promotes and supports the agency's Core Values(Teamwork, Honesty, Respect, Innovation and Growth, Value of People, and Effort and Commitment) in their day-to-day work.
• In the event of a medical emergency, proceeds to the nearest phone, dial 911, and provides all necessary to facilitate access to the at-risk party.
• Employees should use their company email for work-related purposes, and should be checking it on a regular basis (at least once a week).

Work Environment:

• Union eligible position.
• Up to 7 hours per day
• Typically, Monday - Friday.
• Days and hours of work may vary based on program operations.
• Work-months per year may vary based on program needs.
• Majority of time spent in the kitchen.
• Must have the flexibility to work overtime per program needs.
• Must be willing to travel between Cumberland and Georges Creek to cover kitchen as needed.
• Frequently lifts, moves, transports program supplies, vendor supply food orders, supplies for seniors, boxes, and equipment weighing up to 30lbs.
• Must, at a minimum, dress in a manner that is casual, but conservative. Must be neat and well-groomed at all times.
• Frequent bending and standing for most of the workday while completing all kitchen tasks as outlined in the job description.