Wheels Lead Cook

Benefits

• Health insurance
• Paid time off
• Vision insurance
• 401(k)
• 401(k) matching

The Lead Cook is responsible for overall management and maintenance of meal preparation. The position reports to the Site Director and/or Center Director and operates under significant supervision with limited latitude for the use of independent judgment, discretion and initiative.

• Coordinate the ordering of food for meal preparation.
• Prepare, plan and post menus.
• Organize the kitchen including general cleaning/ custodial issues.
• Organize and track kitchen inventory.
• Adhere to all WBC Opportunities, Head Start, Meals on Wheels and all food services regulatory agencies policies & procedures.
• Attend monthly staff meetings
• Follow menus and standard recipes; prepare meals for Seniors and EHS/Head Start children according to sanitation standards.
• Adhere to WBCO, (Head Start or Meals on Wheels) and regulatory agencies policies and procedures regarding menu substitution, food storage and leftovers.
• Ensure all food (perishable and non-perishable) and leftovers are label, dated and properly stored.
• Ensure refrigerator and freezer cleaned, defrosted, temperatures recorded daily.
• Ensure the confidentiality of information pertaining to program participants, staff, students and families.
• May be required to deliver meals and prepare route books.
• Provide general office assistance such as answering phones, copies, faxes, greeting clients and volunteers.
• Maintain CACFP required documentation
• All employees are expected to adhere to OWBC ethics expectations
• Must be able to cooperate and work effectively with others
• Must be diplomatic, honest and fair
• Regular and Punctual attendance is an essential function of the position
• Perform other duties as assigned or as they become apparent

• Ability to operate various word-processing software, spreadsheets, and database programs.
• Ability to operate a kitchen, order food, read and follow recipes.
• Ability to provide excellent customer service to internal and external customers.
• Ability to ensure compliance with regulatory agency requirements and policies.
• Ability to organize, prioritize and utilize effective time management techniques.
• Ability to respect confidentiality at all times.
• Ability to carry out multiple tasks and meet deadlines.
• Ability to follow instructions furnished in verbal or written format.

• High school diploma or GED.

• One year of experience in food service.

• Valid Texas driver’s license.
• Food Handler Certification.
• Obtain and keep current Adult and Pediatric CPR and First Aid certifications.

• F Standing- required when making copies, meeting people, moving from work area to work area
• F Handling- reports, vehicles, laptop, keys
• F Hearing/Talking/Listening-communicate with employees and others, answer the telephone, participate in meetings, give presentations
• F Fine Dexterity-operate computer, calculator, to write, mouse, projector tools
• F Sitting-performing work at desk, while reading, writing, in meetings, driving, riding in vehicle to sites and meetings
• O Kneeling/Crouching/Crawling-plug in equipment, when connecting PC components, plugging in cords, open lower desk drawers
• F Walking-from vehicle to site, area to area, to copier
• F Bending/Twisting – to reach files, reports, handle paper, reach drawers
• F Grasping/Holding-holding binders, phones, tablet, work resources
• F Balancing – standing, reaching, driving
• F Lifting/Carrying-report binders, paper, laptop, supplies up to 45 lbs.
• F Vision-to drive and assist individuals in medical need
• F Pushing/Pulling – open/close file/copier drawers, open & close doors, rolltop carriers
• F Foot Controls – driving
• F Driving –scheduled & unscheduled trips to and from meetings and sites
• R Other
• F Reaching-to answer phone, reach files, reports, plug in laptop

• Working in a fast paced environment with priorities and plans that may change rapidly.
• Working on weekends, evenings and some holiday may be required.