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Dietary Cook
| Verified Pay | $16 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | Louisville, Kentucky |
Compare Pay
Verified Pay$9.83
$11.09
$16.00
About this job
Job Description
FT/ $16hr
FUNCTION:
To work 40 hours each week; shift starting at 10 am and ending at 6 pm, days worked can be flexible. To prepare, cook and serve healthy balanced meals to the clients at Liberty Place. To ensure the kitchen and dry storage areas remain clean and sanitary. To adhere to all food and health regulations on the local, state, and federal levels.
KNOW HOW:
This position requires a high school diploma, GED or equivalent and related experience in food preparation and service. Associate in culinary arts preferred. Ability to effectively communicate with clients, staff, vendors, and volunteers. Must learn and apply agency personnel policies and procedures; Health Department and USDA regulations; and appropriate federal, state and local regulations.
SPECIAL REQUIREMENTS:
- Driver's license and satisfactory driving record.
- Have and Maintain a Food Manager Certification or A Food Handler Permit.
PRINCIPAL ACTIVITIES:
1. Plan nutritional weekly menus.
2. Complete food/supply inventories and assist supervisor with placing weekly food orders.
3. Ensure food storage complies with state, federal and/or local regulations.
4. Monitors climate control on all refrigerated and/or freezer units.
5. Maintain food service standards for the program.
6. Ensure the cleanliness and sanitation of the kitchen, food storage areas and cafeteria areas.
7. Assists program staff with special events.
8. Upkeep of Inventory check lists: Chemical & Janitor Equipment
9. Develop positive relationships with food service agencies and vendors.
10. All other kitchen-related duties as assigned.
PHYSICAL REQUIREMENTS:
1. Requires ability to stand or walk for up to 60% of the workday.
2. Requires ability to bend or climb stairs up to 15% of the workday.
3. Requires ability to lift and carry up to 50 lbs. sometimes daily.
4. Requires ability to read, discern colors, and keep records.
5. Requires ability to communicate with clients, staff, vendors and volunteers.
EFFECT ON END RESULTS:
1. Ensures that clients are served well balanced meals.
2. Ensures that the kitchen remains clean and sanitary.
3. Ensures compliance with licensure and other regulatory agencies as pertains to food service and nutritional requirements.
4. To model agency core values of integrity, compassion, diversity, commitment & justice to all internal and external contacts.
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