LEAD COOK- NUTRITION COORDINATOR- Profiles: Mon-Fri 7:30am-3:30pm

Independent Living Services Conway, AR
JOB DESCRIPTION

NUTRITION PROGRAM COORDINATOR/LEAD COOK

GENERAL STATEMENT:

While this position specifies responsibilities, requirements and duties in certain operational areas, this person is an employee at will of Independent Living Services and will be expected to respond to such requests not specifically contained herein. This person must maintain the attitude that he/she works for the total organization, and as such, exhibit proper cooperation, enthusiasm and interest in all areas deemed necessary for the continuing success of ILS programs. Knowledge of the ILS Policy and Personnel Manuals is required.

JOB SUMMARY:

This position will work directly under the supervision of the Day Service Program Coordinator. The coordinator position has responsibility for:

(1) Management of the kitchen

(2) Keeping program in compliance with all regulations of the USDA special nutrition program

(3) Overseeing preparation of well-planned, wholesome meals for those served in the day habilitation program.

JOB DUTIES AND RESPONSIBILITIES:

General duties and guiding principles:

* Focus first on the person being served, and understand that my role will require flexibility, creativity, and commitment.

* Know and respect the values of the people I support and facilitate their expression of choices related to those values.

* Provide advocacy when the individual's preferences, needs, or talents are neglected or overlooked.

* Encourage growth and recognize the autonomy of the individuals receiving services while also being attentive to reducing their risk of harm.

* Develop relationships with the individuals I support that are respectful, based on mutual trust, and that maintains professional boundaries.

* Address challenging behaviors proactively and respectfully, using methods outlined in the ILS Employee Handbook, and follow any behavior management plans in effect for specific individuals.

* Help individuals I support understand and express their rights and responsibilities.

* Recognize that each individual I provide services to has potential for lifelong learning and growth.

* Assist the individuals I support to understand their options and the possible consequences of their options as they relate to their physical and emotional health and well being.

* Be conscious of my own values and how they influence my professional decisions.

* Maintain competency in my profession through continued learning and attending and being an active participant in staff meetings and trainings.

* Assume responsibility and accountability for my actions and decisions.

* Recognize the importance of modeling valued behaviors to co-workers, individuals receiving services, and the community at large.

* Practice responsible work habits.

Coordination Duties:

* Plans nutritious meals in compliance with the National Food Nutrition Program

* Supervises portion sizes in accordance with National Food Nutrition Program

* Orders all food items by menu

* Orders all paper goods needed in the preparation/serving of food

* Inventories and accounts for all food and paper goods, and assures all storage is in accordance with department of health regulations.

* Prepares monthly nutrition reports according to guidelines

* Prepares an alternate menu for prescribed diets

* Monitors allergies and alters menus accordingly

* Monitors food costs to remain within budget

* Follows all nutrition standards as required for reimbursement

* Supervises all kitchen workers, including consumers.

Cook Duties:

* Assist and guide the preparation of daily meals and snacks according to the posted menu

* Supervises and participates in the preparation of daily food items for cooking and/or serving by cleaning, cutting or peeling vegetables and fruits Gathers, weighs, measures and mixes ingredients according to recipe directions

* Prepares special/modified diets as prescribed by a physician

* Serves food from serving line or prepares and/or transports food

* Operates food preparation equipment such as blender, chopper, mixer, oven, stove, deep fryer, grill, slicer and food grater

* Supervises and participates in the cleaning and/or storage of utensils used in food preparation

* Monitors use of universal precautions in the cleaning and/or disposing of waste and all food surfaces

* Insure sanitary environment within the food preparation area

* Insures that staff follow safety rules and regulations for food preparation

* Supervises and/or participates in cleaning of eating area after meals/snacks by sweeping, and/or mopping floors.

* May be required to drive agency vehicle to pick up supplies and/or transport meals

* Must attend all mandatory training hours required to keep certificate and to meet licensing standards

* Must train subordinates in new dietary standards

* Completes self-monitoring of Health Department Regulations regarding cross-contamination, food storage, etc.

* Trains staff

Knowledge, Skills, and Abilities:

* Knowledge of food preparation, cooking, service and storage

* Knowledge of sanitation and safety requirements of a food service facility

* Ability to operate food preparation equipment, utensils, carving knives, etc.

* Must have skills required to operate industrial food preparation equipment

* Knowledge of Federal/State Requirements pertaining to the use of "universal precautions

* Knowledge of food temperature and storage standards

* Knowledge of Nutrition Program and guidelines for reimbursement

* Knowledge in meal planning

* Knowledge in conversion methods used to prepare mass quantities of food

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. Ability to operate a vehicle and possess a valid AR driver's license in good standing, Proof of vehicle liability insurance

EDUCATION AND EXPERIENCE

High School Diploma or GED. Experience as a cook for large groups for 2 or more years.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions, parentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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 talk or hear. The employee frequently is required to stand, walk, and sit. The employee is occasionally required to us hands to finder, handle or feel objects, tools, or controls; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl, talk or hear, and taste or smell.

The employee must occasionally lift and/or move up to 75 pounds. Prolonged periods of standing are required. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

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 junctions.

While performing the duties of this job, the employee work near moving mechanical parts and in outside weather conditions and is exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate.

BENEFITS:

See Employee Handbook - Section 201 - 201A. Benefits eligibility is based on category classification and hours worked per week.

NOTE: Part-time employees working less than 30 hours weekly do not qualify for benefits.