Jobbörse

This is the second of three levels in the Dietary series. This position oversees daily food service operations, including menu planning, meal preparation, inventory management, and strict adherence to health regulations. Leads staff/volunteers, in serving nutritious meals and maintaining sanitation. Supervises lower-level kitchen staff. ***PLEASE NOTE: THIS POSITION IS FOR THE SENIOR CITIZENS' CENTER AND IS CONTINGENT ON FISCAL YEAR 2026-2027 BUDGET APPROVAL. THIS POSITION WILL REMAIN OPEN THROUGH MAY 13, 2026. OR UNTIL FILLED.***

SPECIFIC DUTIES AND RESPONSIBILITIES Essential Functions :

• Supervises staff to include prioritizing and assigning work; conducting performance evaluations; ensuring staff are trained; ensuring that employees follow policies and procedures; and maintaining a healthy and safe working environment; and making hiring, termination, and disciplinary recommendations.
• Developing or following specialized menus designed for older adults, ensuring proper nutrition and addressing dietary restrictions.
• Prepares meals, utilizing staff, volunteers, and other applicable resources and maintains the cleanliness of the kitchen, dining areas, loading docks, and any other areas that affect the food handling process.
• Maintaining, monitoring, and documenting food temperatures (hot/cold) and adhering strictly to health department standards.
• Rotates stock; receives, inspects, and properly stores food. Orders and ensures sufficient food is on hand to accommodate the planned menu. Manages inventory to minimize waste.
• Plans menus and prepares requests for supplies required to meet food needs.
• Ensures all equipment needed for meal preparation and serving is operational and routine maintenance is completed.
• Oversees, maintains, and executes both the Federal and State Mature Worker Programs.
• May aid other center staff in special activities as needs arise.
• Prepares a variety of operational records and reports.
• Performs other related work as required.

MINIMUM EDUCATION AND TRAINING Education and Experience

• High school diploma or GED equivalent.
• Five (5) years of experience in a commercial kitchen, institutional cooking, or other food service setting.
• An equivalent combination of education and experience sufficient to perform the job's essential duties.

License and Certifications

• Must be CPR Certified within one month of hire.
• Possession of a valid driver's license.

MINIMUM QUALIFICATIONS AND STANDARDS REQUIRED Knowledge, Skills, and Abilities Knowledge of:

• Managerial principles.
• Food service operations, menu planning, and meal preparation.
• Nutrition.
• General health regulations regarding kitchen operations and food storage.
• Local and state health standards required for food handlers.
• Inventory management principles.
• Applicable Federal, State, and local laws, rules, and regulations, codes, and/or statues.
• Recordkeeping practices and principles.
• Communicating effectively both orally and in writing.
• Customer service principles.
• Computers and related software applications.

Skill in:

• Monitoring and evaluating employees.
• Prioritizing and assigning work.
• Providing customer service.
• Interpreting, complying, and ensuring compliance with applicable Federal, state, and local laws, rules, and regulations.
• Preparing and maintaining records and reports.
• Using a computer and related software applications.
• Communication, interpersonal skills as applied to interaction with subordinates, coworkers, supervisors, the public, etc. sufficient to exchange or convey information and to give and receive work direction.

Physical Requirements The work is medium work which requires exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Additionally, the following physical abilities are required:

• Balancing: Maintaining body equilibrium to prevent falling while walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. The amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
• Fingering: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Handling: Picking, holding, or otherwise working, primarily with the whole hand.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discrimination sound.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. It occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
• Mental Acuity: Making rational decisions through sound logic and deductive processes.
• Pulling: Using upper extremities to exert force to draw, haul or tug objects in a sustained motion.
• Pushing: Using upper extremities to press against something steady to thrust forward, downward, or outward.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Repetitive Motion: Substantial movements (motions) of the wrist, hands, and/or fingers.
• Speaking: Expressing or exchanging ideas by means of the spoken word including the ability to convey detailed or important spoken instructions to other workers accurately and concisely.
• Standing: Particularly for sustained periods of time.
• Stooping: Bending body downward and forward by bending spine at the waist. It occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
• Talking: Expressing or exchanging ideas by means of the spoken word including those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Visual ability 1: sufficient to perform an activity like preparing and analyzing data and figures; transcribing; viewing a computer terminal; and/or extensive reading.
• Visual ability 2: sufficient to include color, depth perception, and field vision.
• Visual ability 3: sufficient to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of facilities or structures.
• Visual ability 4: sufficient to operate motor vehicles and/or heavy equipment, both day and night.
• Visual ability 5: sufficient to perform an activity such as: visual inspection involving small defects, small parts, operation of machines; using measurement devices; and/or assembly or fabrication parts at distances close to the eyes. Walking: Moving about on foot to accomplish tasks, particularly for long distances or move from one work site to another.