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. This position includes but is not limited to the oversight of all of the ordering and preparation of food according to safety and dietary guidelines as well as budget restrictions. Regular attendance and punctuality along with being prepared to commence work at designated work locations, on the assigned or scheduled days and hours is expected. Responsible for providing truthful and accurate written and verbal communications.

Essential Job Functions

1. Prepare meals according to the Dietary standards per the Nutrition Manual and consults with the contracted registered dietician monthly for meal pattern menu approval.
2. Prepares frozen meals on a daily basis as well as organizes and tracks stored frozen meals.
3. Orders all food and supplies using cost-effective purchasing principals two times weekly or as needed from other vendors.
4. Maintains a clean and orderly kitchen area according to current food safety standards.
5. Rotates and put away stock when delivered on a weekly basis.
6. Keeps track of all food inventory.
7. Plans monthly menus for both Sturgeon Bay and Washington Island meal sites.
8. Works closely with the Assistant ADRC Director and ADRC Administrative Assistant 3 for purposes of expenditures, budgeting and reconciling accounts.
9. Works with meal site managers to coordinate supplies needed for satellite meal sites.
10. Trains team members on ordering procedures to ensure proper back-up.
11. Goes to the local store to get supplies as needed.
12. Utilizes Schedules Plus database monthly report to ensure accurate amount of food is prepared.
13. Maintains cookbook with up-to-date recipes used for the nutrition program.
14. Maintains the Safety Data Sheets (SDS) book when new chemicals come in.

General Job Functions

1. Using a team approach, this position provides direction to the kitchen staff. This includes but is not limited to the prep cooks, LTE cook, casual call cook, senior aides, community services workers and volunteers.
2. On a daily basis is responsible for dishwashing, sanitizing workspaces, carts, cooler bags and other necessary areas and equipment.
3. Observes and monitors kitchen equipment for needed repairs and makes recommendations as needed.
4. Presents a welcoming and pleasant atmosphere by greeting meal participants and treating volunteers and co-workers with respect.

Required Training and Experience

1. High School Diploma or equivalent.
2. Three or more years’ experience of cooking for large groups of people.
3. Ability to pass the ServSafe exam through the National Restaurant Association within six months of employment.

Preferred Training and Experience

1. Culinary Specialist Technical Diploma or equivalent in Food Service /Sanitation.

Knowledge, Skills, and Abilities Required

1. Ability to develop a system that ensures an accurate inventory of products.
2. Ability to operate a computer, prepare and monitor a budget.
3. Knowledge of proper food safety practices and an ability to provide leadership to other staff in the kitchen to ensure such safety.
4. Skills associated with dealing with venders, using cost effective and quality principals.
5. Ability to use teamwork and flexibility in the overall nutrition program.
6. Ability to work closely with the contract dietician in the preparation of the menus.
7. Willingness to attend required training.
8. Ability to use tact and courtesy in maintaining an effective working relationship with department employees, county supervisors, county officials, and general public.
9. Ability to read, comprehend, and communicate, both verbally and in writing.

Physical & 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, being in a stationary position, or moving about the facility. 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 up to 50 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.