Senior Cook Jobs in Shell Lake, WI (NOW HIRING)

Purpose of Position/General Statement/Distinguishing Features of Position THIS IS A SHARED POSITION. 436 hours annually to be divided between candidates hired within this sub-cook list. This position performs the duties as the Dining Site Manager / Cook in an LTE or Substitute manner when needed.

Under the general direction and supervision of the Nutrition Program Director, the Dining Site Manager / Cook is responsible for coordinating the nutritional services for the dining site and preparing meals for the congregate and home-delivered nutrition programs. The Dining Site Manager / Cook actively supervises the safe and sanitary service of meals and all other related nutrition program activities and performs related work as required by the State of Wisconsin Nutrition Services Aging Operations Manual. This position requires understanding and sensitivity to the needs of older Americans.

Extensive knowledge of quantity and quality food preparation and sanitation is essential. Primary Duties/Job Functions The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive.

Other duties may be assigned or required and may differ at each senior center. Responsible for the nutrition program in the center, including but not limited to food ordering, preparation and delivery. Performs center housekeeping and sanitation, ensuring compliance with Federal, State and County regulations.

Works directly with all Dining Site Managers and Nutrition Program Director to develop the monthly menu for congregate and home-delivered meals. Demonstrates professional, courteous customer service to clients and other staff, consistent with County Core Values. Creates/Uses suitable recipes and calculates quantities needed for ordering and preparing food.

Orders raw food products, paper supplies, chemicals and small equipment necessary for the kitchen to carry out tasks. Maintains safe and orderly storage of food and other supplies. Compares prices and quality of products used and adjusts purchasing accordingly.

Communicates effectively and coordinates with drivers, vendors, and other staff to ensure the program runs smoothly. Prepares and packages meals for individual home delivery as well as bulk delivery to other senior dining sites. Schedules cleaning and preventative maintenance of all program-related equipment for kitchen and home delivery routes.

Schedules repairs and routine professional cleaning as needed for nutrition program equipment and kitchen area. Arrange for laundering kitchen items (i.e. towels, aprons, etc.) Other duties as directed by supervisor

ADDITIONAL TASKS AND RESPONSIBILITIES: This position performs and complies with Nutrition Program Dining Site Manager duties as required by the State of Wisconsin Nutrition Services Aging Operation Manual: B. Agency requirements 1. Staffing c.

Nutrition Program Dining Site Managers All congregate dining centers and locations where carryout meals are distributed to participants must be supervised by a designated dining center manager. The dining center manager, under the supervision of the nutrition program director, actively supervises the safe and sanitary service of congregate and carryout meals and all other related nutrition program activities. The dining center manager will ensure that the following tasks are accomplished: Greeting participants Providing continual outreach to new participants Obtaining feedback and responding to concerns from participants regarding service delivery Advocating on behalf of older adults with community members as well as local, state, and federal lawmakers and policy makers Verifying that participants have registered Handling all participant contributions appropriately Enforcing policies and procedures related to food safety and sanitation Providing quality assurance for food or for food-vendor contracts Keeping records of program data Scheduling and/or supervising other staff or volunteers Ensuring safety of meal service locations through collaboration with facility owners and local regulatory agencies Attending annual regional nutrition program staff training P-03062-38 (04/2024) 66 Important skills and qualities to consider when hiring dining center managers include customer service skills, food-handling experience, first-aid certification, group leadership experience, problem-solving abilities, and a warm, non-judgmental personality Essential Knowledge, Skills, Experience and Training A basic knowledge of quantity food handling and sanitation.

Ability to order, purchase and cook food on a quantity basis. Must be able to follow directions and work without close supervision. Must have good organizational and public relations skills.

Ability to maintain accurate records. Math ability necessary as it relates to daily donations, participation reports, and production calculations. Knowledge of computer, fax, printer, and email use.

Tact, courtesy and the ability to get along well with people, especially the elderly. EXPERIENCE AND TRAINING REQUIRED: Completion of a standard high school course or equivalent; training and experience in quantity food handling and preparation; completion of a course in food service sanitation; or an equivalent combination of training and experience which provides the required knowledge, skills and abilities. Must also be or be able to become ServSafe Certified within 90 days of hire.

Must possess a valid Wisconsin Driver's License with an excellent driving record. Physical Demands and Work Environment 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. While performing the duties of this job, the employee is regularly required to use hands to handle, feel or operate objects, tools, or controls and reach with hands and arms.

The employee frequently is required to walk, stand, talk, hear, climb and balance. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 75 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. TOOLS AND EQUIPMENT USED: Stove, Microwave, Refrigerator, Freezer, Mixers, Slicers, Dishwasher, Coffee Maker, Commercial Kitchen Tools and Utensils, Cleaning Instruments, Sanitation Supplies, Phone, Fax, Computer, Email. CLOSING STATEMENT: The LTE Senior Dining Site Manager/Sub Cook position is required to comply with the policies of the State of Wisconsin Nutrition Services Aging Operations Manual.

Any revision or changes to this Manual would also constitute a change to the job description for the LTE Senior Dining Site Manager/Sub Cook. This position description has been prepared to assist in defining job responsibilities, physical demands, working conditions and skills needed. It is not intended as a complete list of job duties, responsibilities and/or essential functions.

This description is not intended to limit or modify the right of the supervisor to assign, direct and control the work of employees under supervision. The County retains and reserves any and all rights to change, modify, amend, add to, or delete from any section of this document as it deems, in its judgement, to be proper. The duties listed above are intended only as illustrations of the various types of work that may be performed.

The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. The duties are subject to change by the employer as the needs of the employer and requirements of the job change.