Cook

Havasu Landing Resort and Casino; California; On-site; USD 18,000 - 25,000; Part time

Job summary

Havasu Landing Resort and Casino is seeking a Cook to oversee meal preparation for the At Risk After School Program and the Summer Food Program at the Community Center in California. The role emphasizes nutrition, safety, and accurate documentation to meet CACFP and SFSP guidelines.

Responsibilities include menu modification, kitchen hygiene, food distribution, and cost control. Part-time position with a 25-hour work week, starting at $15.50 per hour, with duties that support serving school-age

Qualifications

• Must have or obtain a current Food Handler’s Card prior to employment.
• Must be able to pass a criminal background check including fingerprint clearance.
• Must be able to lift at least 40 pounds.
• Must pass a drug screening.
• Must have good personality and ability to work around children (6 to 18 years old).
• Must be able to pass a physical examination every two years and a TB test yearly.

Responsibilities

• Plan, prepare and document all meals for the At Risk After School Program and the Summer Food Program.
• Modify menus and recipes to meet nutritional needs of children and disabled adults.
• Maintain hygiene, meal planning, sanitation, and safety in the kitchen.
• Distribute food to children and participants.
• Plan purchases and maintain cost control, inventory, and CACFP records.
• Develop menus to meet CACFP & SFSP meal pattern requirements.

Skills

Food Handler’s Card

Criminal background check

Lift 40 pounds

Drug screening

Work around children

Physical exam

Job description

COOK

Status: Permanent / Part-time / Non-exempt / 25 hrs per week

Salary: $15.50 / HOUR

Department: Community Center

Supervisor: Community Center Director

Under general supervision of the Community Center Manager, plan, prepare and document all meals for the At Risk After School Program and the Summer Food Program at the Community Center for school age children up to 18 years of age; and perform related work as required. Estimated meals per day is at least 30.

ROLE AND RESPONSIBILITIES

• With the guidance of the USDA Food Guide Handbook, modifies menus and recipes and prepares foods to meet the nutritional needs of children and disabled adults. Prepares and plans for nutritious, appetizing, appealing meals and snacks that taste good for enrolled children in accordance to the state and federal guidelines also prepares meals and snacks in such a way that a minimum of nutrients are lost from foods and that there are ample amounts of foods for children to have as many servings as they need.
• Responsible for proper hygiene, meal planning and preparation, record keeping and all kitchen operations. Practices safe food handling techniques in food preparation and storage in adherence to California Department of Education USDA Food Program guidelines and all public health regulations. Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments.
• Distributes food from the kitchen to children and participants.
• Maintains an orderly, sanitary, and safe kitchen.
• Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed.
• Plans and requests for purchase of all food and necessary supplies needed to provide food service. Maintains cost control, budget, and inventory systems based on CAFCP procedures including records of food production, service, and attendance.
• Maintains verification of food and non-food purchases to meet CACFP (Child and Adult Care Food Program) requirements.
• Develops menus to meet CACFP & SFSP meal pattern requirements and keeps a record of weekly/monthly menus and meals served.
• Keep a daily meal production record following the requirements of the CACFP using the Simplified Food Buying Guide (SFBG).
• Obtains and retains manufacturers’ specifications (or Child Nutrition Label) for any commercially prepared food items not listed in the SFBG.
• Attends CACFP & SFSP conferences and other workshops as needed.

• Participates in the agency's self-evaluation process and grantee monitoring visits and complies with any applicable Program Improvement Plans developed.
• Communicate effectively with co-workers, children, parents, and community members. Participates in all emergency drills and environmental safety activities.
• Performs other duties, as assigned.

MINIMUM QUALIFICATIONS

• Prefer experience in production or commercial cooking. Experience with the Child Food Program requirements and documentation preferred.
• Must have (or be able to obtain) a current Food Handler’s Card before employment.
• Due to the requirement of working around children, must be able to pass a criminal background check including fingerprint clearance test for all appropriate agencies.
• Must be able to lift at least 40 pounds.
• Must be able to pass a drug screening.
• Must have a good personality and ability to work around children (6 to 18 years old).
• Ability to pass a physical exam every two years and a TB test yearly.

Education

It is preferred that the Cook have course work and training in foods, nutrition and/or dietetics. A commitment to secure continuing education related to employment with the Tribe is required.

Experience

• Possess knowledge of the principles and practices and current state of child nutrition and of the eating habits of the children served in the program. Demonstrated skills in preparing these foods in a nutritious, good tasting and appealing manner.
• Experience in child food service preparation and management desirable.
• Knowledge of CACFP requirements also desirable.
• Knowledge of the challenges and strengths of low-income Native American and migrant families.
• Effective oral and written communication skills commensurate with the responsibilities of the position are required.

Additional Requirements

• Must be free of communicable diseases and breathing impairments.
• Manual dexterity sufficient to: use kitchen utensils and equipment, wash dishes, operate office equipment including, but not limited to, a computer, the telephone & copier.
• Must have effective organizational, problem solving, time management and analytical skills.
• Must be able to travel periodically to trainings.
• Ability to learn and comprehend information from Procedures Manuals and other materials.
• Ability to calculate to determine number of meals to be served and to adjust recipes and serving portions.
• Must be able to physically move through grocery stores, and about the Community Center.

Working Conditions

Possible exposure to communicable diseases. This job involves standing for long periods as well as stooping, squatting, lifting and climbing. Proper clothing, shoes and hair restraints according to Health Department Standards are to be worn daily. The qualifications listed above are guidelines for selection purposes; alternative qualifications may be substituted if sufficient to perform the duties.

This is a part time position