LTE Assistant Cook

General Summary

This position reports to the Assistant Director of the ADRC of Door County and is key to the effective functioning of the Nutrition Program. The person in this position is responsible for prepping, stocking and cleaning up the soup and salad bar three days a week at the ADRC. This position may be called into the main kitchen, located in Sturgeon Bay or at one of the other satellite meal sites. The satellite meal sites include Baileys Harbor, Liberty Grove and Brussels. Punctuality and being prepared to commence work at designated work locations, on the assigned days and hours is expected. Provide truthful and accurate written and verbal communications.

Duties and Responsibilities

Essential Job Functions
 

1. Prepares meals according to the daily menu using ServSafe standards.
2. Maintains a clean and orderly kitchen area according to current food safety standards.
3. Completes the prep work necessary for the side dishes and bakes necessary items on the menu.
4. Works on a team to prepare, package and serve all hot meals for the Meals on Wheels Program, frozen meals for the Frozen Meal Program and all meals for the congregate meal sites. This could include delivering and serving the food at meal sites.
5. Coordination and delivery of a hot meal from the Sturgeon Bay site to the other meal sites maintaining approved temperatures.
6. Tabulates monetary donations and makes bank deposits when working at meal site and report on log.

General Job Functions
 

1. Presents a welcoming and pleasant atmosphere by greeting meal participants and treating volunteers and co-workers with respect.
2. Observes and monitors kitchen equipment for needed repairs and makes recommendations as needed.
3. Is responsible for sanitizing work spaces, carts, cooler bags and other necessary areas and equipment.
4. Reports any concerns to the Assistant ADRC Director.
5. Takes meal reservations and records attendance at the site and reports data to the Sturgeon Bay site. 

Requirements

Training and Experience Required 

1. High School diploma or GED.
2. Technical diploma in culinary science preferred
3. Up to three years' experience cooking for large groups of people strongly preferred.
4. ServSafe certification is preferred.
    

Knowledge, Skills and Abilities Required
 

1. Knowledge of proper food safety handling practices.
2. Ability to work alongside various venders and volunteer.
3. Ability to use teamwork and flexibility in the overall nutrition program.
4. Willingness to attend required training.

Physical and Working Conditions

Mostly inside in an environment that requires safety precautions most of the time. Over 50% of the time is spent bending, twisting, reaching, standing and walking. About 25% of the time is spent lifting and carrying nutrition related objects weighing more than 10 pounds. In many circumstances, this worker must be able to lift objects between 20 and 40 pounds. Exposure to extreme heat (ovens, steamers, etc.) is experienced 50% of the time and exposure to mechanical equipment (slicer, mixer) is frequent.
 
In an effort to provide for continuity of County government and to cope with the problems of the emergency, you may be required to work during a proclaimed state of emergency, consistent with Sec. 323.14, Wis. Stats. and County emergency management plans and programs. 
 
The above is intended to describe the general content of the requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. They may be subject to change at any time due to reasonable accommodation or other reasons.

There are no benefits with this position.