Cook - Rio Rancho

General Purpose

Under general supervision, leads and participates in the preparation and volume cooking of meals and special dietary items in a large scale kitchen setting; plans and performs duties essential to the proper and efficient preparation of menus and food; serving of large volume meals in accordance with standardized menus prescribed by dieticians and others that meet minimum state nutritional requirements and are prepared in accordance with State environment food service and food processing.

Minimum Qualifications

Education and Experience:

• High School Diploma/GED Certificate from an accredited institution and two years of experience working in the food service industry with at least one year working in a commercial or institutional kitchen setting preparing food for large groups of people that includes responsibility for menu and meal preparation of large volume meals.

Required Licenses or Certifications:

• Valid New Mexico Drivers License.

Other Requirements

Additional Requirements:

• Ability to maintain a valid New Mexico Drivers License.
• Must pass a background check applicable to position.
• Pre-employment drug and alcohol screening.

This is a safety- sensitive position subject to random drug testing in accordance with County policy Article XIII Drug and Alcohol Policy and Testing-Drug Free Workplace of the Sandoval County Personnel Rules and Regulation.

Essential Job Functions

• Plans and performs duties essential to the proper and efficient preparation of food and serving of seniors meals in accordance with standardized menus prescribed by dieticians and others; ensures that food preparation and menu planning meet minimum state nutritional requirements and are prepared in accordance with New Mexico Environment department food service and food processing regulations; and follows directions and instructions for the safe operation of the kitchen in accordance with New Mexico environment Department Food service and food processing regulations and other state and local policies.
• Prepares and maintains required records of food service/supply activities; completes daily usage forms, noting quantities of food used and amount used on a daily basis; completes monthly kitchen supply order form projecting next months food and kitchen supply requirements; maintains monthly perpetual food inventory and total food inventory costs; assists in ordering required food and supplies; reports equipment maintenance failures and makes recommendations to resolve such problems; checks to see that all equipment, serving needs, cleaning supplies and related materials are available or are on hand and available for use.
• Prepares and serves foods in a pleasing and appetizing manner including baking pastries, preparing salads, desserts, soups and entrees; checks quality and preparation of foods by inspection and tasting, and makes or directs needed corrections; prepares foods to be delivered to homebound persons; and utilizes a variety of tools and equipment including dishwasher, mixer and attachments, blender, slicer, kitchen utensils, ovens, coffee pot, refrigerator, freezer, steam table, Oliver tray sealer and any other foods and equipment that pertain to food preparation.
• Performs cleaning duties to meet inspection standards and consults with supervisor on personnel and related kitchen matters; may supervise required staff and volunteers in the kitchen; provides feedback to Senior Center Manager on Cooks Aide's performances; and attends various in-service and other required training sessions as needed.
• Performs other related duties and tasks as assigned.