COOK

Golden Route Operations, LLC; Decatur (MO); On-site; USD 18,000 - 26,000; Full time

Job summary

Golden Route Operations, LLC in Decatur, MO is seeking a Lead Cook to manage grocery orders, supervise dining room operations, and prepare noon and dinner meals for inpatient clients and staff.

The role involves maintaining accurate inventory of USDA-donated foods, collaborating with a dietitian to develop balanced menus, and ensuring a clean, sanitary kitchen environment with flexible hours.

Qualifications

• Must have a high school diploma or equivalent.

Responsibilities

• Order groceries and cleaning supplies for kitchen and dining room.
• Maintain receipts for deliveries and hand to Fiscal Director.
• Prepare and serve noon lunch and dinner for inpatient clients and staff.
• Supervise cleanup of kitchen and dining area after meals.
• Maintain inventory of USDA-donated foods and ensure accurate counts.
• Count clients fed at each meal.
• Work with Registered Dietitian/Consultant on nutritious menus.
• Ensure storage areas, walk-in cooler/freezer are neat and sanitary.
• Attend trainings and meetings as required.
• Inform Fiscal Director of any kitchen issues.
• Assist Part-Time Cook by starting dinner and desserts when on menu.
• Lead Cook hours must be flexible.

Education

High school

Job description

• Base Pay $16.00 / Hour
• Employee Type Non-Exempt
• Required Degree High school
• Manage Others No

Description

RESPONSIBILITIES AND DUTIES

• Responsible for ordering all groceries and cleaning supplies used in the kitchen and dining room.
• Maintain all receipts for deliveries made to the kitchen and give them to the Fiscal Director when received.
• Prepare and serve the noon lunch and dinner meals for the inpatient clients and staff.
• Supervise consumers’ cleanup of the kitchen and dining room after the breakfast and lunch meals.
• Maintain an accurate inventory of all U.S.D.A.-donated foods (commodities) received from the Federal Government and have an accurate count at all times.
• Keep an accurate count of the number of clients that are fed at each meal.
• Work together with the Center’s Registered Dietitian/Consultant to develop nutritious, tasty and well-balanced menus for the consumers in the residential program.
• Adhere to all rules and regulations of the State of Missouri Department of Health. Ensure that all storage areas, walk-in cooler and freezer, and kitchen are kept in a neat and sanitary condition.
• Attend training sessions and supervisory meetings as required.
• Attend off-site food service schools, workshops or seminars as appropriate and/or directed by the Fiscal Director.
• Inform the Fiscal Director of any problems encountered with food preparation, kitchen appliances, or consumers who do not follow kitchen cleanup rules.
• Direct and assist the Part-Time Cook by starting the dinner meal including desserts when on the menu.
• The Lead Cook’s hours must be flexible at all times.