Cook

Under the direct supervision of the Nutrition Coordinator, plans, prepares, and serves nutritional meals to patrons of Santa Fe County sponsored food service programs for senior citizens.

• Prepares, seasons, cooks, portions, and serves meals and snacks to provide nutritionally balanced meals for patrons.
• Preserves raw and prepared foods to prevent spoilage and contamination adhering to published health guidelines for maintaining appropriate temperatures.
• Cleans, sanitizes, and maintains work area, kitchen equipment and appliances, utensils, lunchroom, dishes, and all kitchen and dining areas, tools, and supplies; sweeps, mops, dusts, empties trash receptacles, and restocks restrooms, and ensures all areas around kitchen and dining area are clean.  
• Plans and prepares daily menu; records food served and portioned to patrons daily; and orders and conducts inventories of food and food supplies. 
• Manages supplies, equipment, and other kitchen resources. 
• Unloads and stocks bulk raw food products and supplies for various senior meal sites as needed.
• Provides catering and sack lunches for special events and activities as scheduled. 

Knowledge/Skills:

• Knowledge of institutional food preparation and storage requirements; of what constitutes nutritionally balanced meals; of food preservation, kitchen and cafeteria sanitary and safety standards, rules and regulations.  
• Ability to communicate effectively with all levels of staff and the public; to follow verbal and written instructions; and to deal with difficult clients. 
• Ability to maintain knowledge of safe food handling techniques; to ensure proper inventory levels; and to prepare logs and reports. 
• Ability to speak Spanish is desirable.  
• Skilled in the safe and effective operation of all types of kitchen equipment including ovens, stoves, steamers, food processors, knives, and cleaning supplies and tools.
• Skilled in basic use of computers and office equipment.
• Skilled in adding, subtracting, multiplying, dividing and calculating percentages.  

• High school diploma, GED or Bronze level ACT WorkKeys National Career Readiness Certificate (NCRC).
• Must complete Defensive Driving training, and become certified in CPR and First Aid within three (3) months of hire. 
• Must obtain and retain a Food Handler’s certification card within 30 days of employment. Failure to receive this certification may result in termination of employment. 

Working Conditions:  Work is performed primarily in a kitchen and dining area setting, with occasional work outdoors in varied weather conditions. Irregular work hours are rarely required. While performing the duties of this job, the employee regularly is required to stand and walk; use hands to finger, handle or feel; reach with hands or arms; stoop, kneel, crouch, or crawl; climb or balance; taste or smell; and talk or hear.   Clarity of vision at short and long distance is required. May be required to lift up to 50 pounds. May be exposed to dust, fumes, airborne particles, or allergens; to excessive noise; to working near hazardous or moving equipment or machinery; and to hostile, violent, or offensive individuals on a regular basis. Will be required to use protective clothing, equipment, devices, or materials. Work involves exposure to heat and risk of burns and cuts. Will be subject to random drug screening.   

Conditions of Employment: Selected candidate must submit to and pass a County paid pre-employment physical and drug/alcohol screening. Additionally, selected candidate must submit to and pass a county paid criminal background screening. Selected candidate must possess and maintain a valid New Mexico Class D Driver’s License as incumbent shall be appointed to drive a County vehicle during the performance of his/her duties.