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SUMMARY: Prepares and serves nutritious meals in accordance with established menus and requirements.

The employee is required to be on duty before, during, and after natural disasters and emergencies, as directed by the Department Head.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Prepares nutritious meals according to established menus for both congregate and home-bound Senior Community Service participants.

Maintains kitchen area, equipment, and utensils in a safe, clean, and neat manner according to health regulations.

Maintains adequate inventory of food and staples.

Assists in packaging and delivering meals to other centers and to homebound senior citizens.

Maintains a clean personal appearance and washes hands frequently during food preparation and clean up.

Supervises Community Service participants and/or government program participants who may be involved in washing food before preparation, washing dishes and utensils and cleaning tables, floors and kitchen equipment.

Serves food to congregate meal participants.

Picks up after meal is completed and cleans dining area.

Goes to Food Bank once each month to get supplies for the center.

OTHER DUTIES: Assists with the cleaning, striping and waxing of the floors at the center on an annual basis or as needed.

SUPERVISORY RESPONSIBILITIES: Assigns and reviews work of participants assigned to the kitchen from the Community Services Program and federal/state employment programs. Carries out responsibilities in accordance with Nueces County policies and applicable laws.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Any employee who drives a vehicle on official business must have a driving record which meets standards set by the County and the County’s insurance carrier.

EDUCATION and/or EXPERIENCE: Less than high school education with demonstrated ability to read, write and follow directions plus training in cooking, nutrition, and health protection in food handling and one year of experience as a cook.

Any equivalent combination of experience and training which provides the required knowledge, skills and abilities, may be considered for current Nueces County employees only.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS: Food Handler's Certificate from the Texas Department of State Health Services (DSHS) or from the American National Standard Institute - Conference for Food Protection (ANSI-CFP) required, however it may be acquired within the first month of hire.

Food Manager’s Certificate from the Texas Department of State Health Services (DSHS) or from the American National Standard Institute - Conference for Food Protection (ANSI-CFP) must be obtained within 6 months of employment. Valid Texas Motor Vehicle Operator's License.

OTHER SKILLS AND ABILITIES: Demonstrated ability to read and follow recipes.
Demonstrated ability to follow oral and written instructions in preparing food items.

Ability to cook for a large group of people.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee frequently is required to climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employee uses close vision while operating appliances and cutting and peeling vegetables.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to extreme heat and risk of electrical shock. The employee frequently works near moving mechanical parts and is frequently exposed to wet and/or humid conditions. The employee occasionally works in outside weather conditions and is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually moderate.

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