SENIOR PROGRAM COOK

Position Summary

Under direct supervision of the Senior Program Manager, prepares and serves fresh, healthy, and nutritious meals for the elderly. Maintains adequate sanitary conditions in the kitchen and dining areas. Coordinates all activities in the kitchen.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.

Essential Duties and Responsibilities

1. Prepare meals and creates monthly menus.
2. Serves meals to elderly participants at the Senior Meal Site while following all safe food handling guidelines.
3. Records weekly inventory of food and non-food items, and reorders as needed.
4. Maintains cleanliness in the kitchen, dining area, and all food storage areas daily. This also includes deep cleaning of the kitchen area daily.
5. Sweeps, mops, and cleans tables in the dining room
6. Records temperature of all meals served from Senior Program including home deliveries and refrigeration equipment daily.
7. Prepares monthly statistical information on number of participants and submits to the Senior Program Manager.
8. Prepares and serves breakfast, lunch, and holiday meals as requested.
9. Arranges and organizes Senior Program special event luncheons.
10. Builds relationships with internal/external contacts while maintaining a professional, friendly, and approachable demeanor.
11. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned scheduled each day in accordance with the Attendance Policy for Pueblo Sandia.

Additional Responsibilities

1. Assists the Senior Program Manager when necessary.
2. Performs other job-related duties as requested.

Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

1. Ability to respond to oral and written instructions.
2. Ability to read, write, and interpret recipes.
3. Ability to perform physical requirements of the position.
4. Ability to work under limited direction.
5. Ability to work odd and unusual hours.
6. Knowledge of applicable regulations and requirements.
7. Knowledge of supplies, equipment, and/or services ordering and inventory control.
8. Knowledge of the ingredients used in the preparation of foods.
9. Ability to work harmoniously and professionally with team members and supervisors.
10. Ability to deal effectively and professionally with the general public.

Education and Experience

Required:

1. One (1) year experience in restaurant or food service capacity.
2. High School Diploma or GED certification.

Note: Relevant work experience or education may be substituted to satisfy education and/or work experience.

License/Certifications/Registrations

1. Must possess and maintain a valid, unrestricted New Mexico driver’s license.
2. Must complete the New Mexico Food Handlers course upon hire.
3. Must be able to successfully pass a stringent background investigation and character investigation in compliance with PL 101.630.
4. Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

Description

Balancing

Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if 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.

Finger Dexterity

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.

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 discriminations in sound.

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