Meals on Wheels Lead Cook

Opportunities for Williamson & Burnet Counties; Taylor (TX); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

401(k) matching

Job summary

Opportunities for Williamson & Burnet Counties is seeking a Lead Cook to manage meal preparation and kitchen operations for seniors and Head Start participants. You will plan meals, order food, supervise staff, and ensure strict hygiene and regulatory compliance.

Responsibilities include inventory management, menu adherence, and proper food storage. This role requires teamwork, reliability, and punctuality in a busy environment serving the community in Taylor, Texas.

Qualifications

• High school diploma or GED required.
• Food handler certification required.
• CPR and first aid certifications preferred.
• Valid Texas driver’s license required.
• One year of food service experience preferred.

Responsibilities

• Coordinate ordering of food for meal preparation.
• Prepare, plan and post menus.
• Organize kitchen and cleaning tasks.
• Track kitchen inventory and stock levels.
• Comply with all food service policies and regulatory guidelines.
• Attend monthly staff meetings.
• Follow menus and recipes for seniors and Head Start children.
• Ensure proper labeling, dating and storage of food and leftovers.
• Maintain refrigerator/freezer cleanliness and temperature logs.
• Deliver meals as needed and assist with route books.
• Provide general office support and front-desk duties.
• Maintain CACFP documentation.
• Demonstrate teamwork and professional conduct.

Skills

Word processing

Spreadsheets

Database software

Kitchen operations

Menu planning

Customer service

Regulatory compliance

Time management

Confidentiality

Multitasking

Education

High school diploma or GED

Food Handler Certification

CPR and First Aid certifications

Valid Texas driver’s license

One year of food service experience

Tools

None

Job description

Position Summary

The Lead Cook is responsible for overall management and maintenance of meal preparation. The position reports to the Site Director and/or Center Director and operates under significant supervision with limited latitude for the use of independent judgment, discretion and initiative.

• Coordinate the ordering of food for meal preparation.
• Prepare, plan and post menus.
• Organize the kitchen including general cleaning/ custodial issues.
• Organize and track kitchen inventory.
• Adhere to all WBC Opportunities, Head Start, Meals on Wheels and all food services regulatory agencies policies & procedures.
• Attend monthly staff meetings
• Follow menus and standard recipes; prepare meals for Seniors and EHS/Head Start children according to sanitation standards.
• Adhere to WBCO, (Head Start or Meals on Wheels) and regulatory agencies policies and procedures regarding menu substitution, food storage and leftovers.
• Ensure all food (perishable and non-perishable) and leftovers are label, dated and properly stored.
• Ensure refrigerator and freezer cleaned, defrosted, temperatures recorded daily.
• Ensure the confidentiality of information pertaining to program participants, staff, students and families.
• May be required to deliver meals and prepare route books.
• Provide general office assistance such as answering phones, copies, faxes, greeting clients and volunteers.
• Maintain CACFP required documentation
• All employees are expected to adhere to OWBC ethics expectations
• Must be able to cooperate and work effectively with others
• Must be diplomatic, honest and fair
• Regular and Punctual attendance is an essential function of the position
• Perform other duties as assigned or as they become apparent

Benefits

• Health insurance
• Paid time off
• Vision insurance
• 401(k)
• 401(k) matching

Position Summary

The Lead Cook is responsible for overall management and maintenance of meal preparation. The position reports to the Site Director and/or Center Director and operates under significant supervision with limited latitude for the use of independent judgment, discretion and initiative.

Essential Job Duties

• Coordinate the ordering of food for meal preparation.
• Prepare, plan and post menus.
• Organize the kitchen including general cleaning/ custodial issues.
• Organize and track kitchen inventory.
• Adhere to all WBC Opportunities, Head Start, Meals on Wheels and all food services regulatory agencies policies & procedures.
• Attend monthly staff meetings
• Follow menus and standard recipes; prepare meals for Seniors and EHS/Head Start children according to sanitation standards.
• Adhere to WBCO, (Head Start or Meals on Wheels) and regulatory agencies policies and procedures regarding menu substitution, food storage and leftovers.
• Ensure all food (perishable and non-perishable) and leftovers are label, dated and properly stored.
• Ensure refrigerator and freezer cleaned, defrosted, temperatures recorded daily.
• Ensure the confidentiality of information pertaining to program participants, staff, students and families.
• May be required to deliver meals and prepare route books.
• Provide general office assistance such as answering phones, copies, faxes, greeting clients and volunteers.
• Maintain CACFP required documentation
• All employees are expected to adhere to OWBC ethics expectations
• Must be able to cooperate and work effectively with others
• Must be diplomatic, honest and fair
• Regular and Punctual attendance is an essential function of the position
• Perform other duties as assigned or as they become apparent

Knowledge, Skills and Abilities

• Ability to operate various word-processing software, spreadsheets, and database programs.
• Ability to operate a kitchen, order food, read and follow recipes.
• Ability to provide excellent customer service to internal and external customers.
• Ability to ensure compliance with regulatory agency requirements and policies.
• Ability to organize, prioritize and utilize effective time management techniques.
• Ability to respect confidentiality at all times.
• Ability to carry out multiple tasks and meet deadlines.
• Ability to follow instructions furnished in verbal or written format.

Minimum Qualifications

Education and Training

• High school diploma or GED.

Experience

• One year of experience in food service.

Licenses/Certifications

• Valid Texas driver’s license.
• Food Handler Certification.
• Obtain and keep current Adult and Pediatric CPR and First Aid certifications.

Mental / Physical Tasks (F= Frequent, O=Occasional, R=Rarely)

• F Standing- required when making copies, meeting people, moving from work area to work area
• F Handling- reports, vehicles, laptop, keys
• F Hearing/Talking/Listening-communicate with employees and others, answer the telephone, participate in meetings, give presentations
• F Fine Dexterity-operate computer, calculator, to write, mouse, projector tools
• F Sitting-performing work at desk, while reading, writing, in meetings, driving, riding in vehicle to sites and meetings
• O Kneeling/Crouching/Crawling-plug in equipment, when connecting PC components, plugging in cords, open lower desk drawers
• F Walking-from vehicle to site, area to area, to copier
• F Bending/Twisting – to reach files, reports, handle paper, reach drawers
• F Grasping/Holding-holding binders, phones, tablet, work resources
• F Balancing – standing, reaching, driving
• F Lifting/Carrying-report binders, paper, laptop, supplies up to 45 lbs.
• F Vision-to drive and assist individuals in medical need
• F Pushing/Pulling – open/close file/copier drawers, open & close doors, rolltop carriers
• F Foot Controls – driving
• F Driving –scheduled & unscheduled trips to and from meetings and sites
• R Other
• F Reaching-to answer phone, reach files, reports, plug in laptop

Working Conditions

• Working in a fast paced environment with priorities and plans that may change rapidly.
• Working on weekends, evenings and some holiday may be required.