Under immediate supervision, performs institutional cooking work involving the preparation of a large volume/variety of food; assures the resident’s meals are properly prepared, cooked, and apportioned according to established menus including special dietary needs; inventory/ordering/stocking of food/ supplies; transports meals/supplies between facilities; cleans/sanitizes kitchen equipment/dining facilities.

• Prepares a variety of foods, including foods for special dietary needs, such as meat, vegetables, salads, desserts, and soup using various methods of cooking; measures ingredients to ensure use of proper amount in recipe; operates/maintains kitchen equipment used in food preparation including oven, grill, steam table, fryer, deep fryer, slicer, mixer, grater, blender.
• Monitors food temperature to ensure foods are served/stored at safe temperatures; stocks/retrieves food from shelves/ walk in freezer/refrigerator; sanitizes kitchen equipment, appliances, utensils, floors, walls, counters, tables, trays, food carts to comply with health/safety regulations.
• Serves food/portions food items on trays or assembly line in order to serve the correct amount/type of food.
• Maintains food inventories/reorders stock as requested; transports food/supplies between buildings; loads/unloads food/supplies from van.
• Assists in maintaining safety/security by monitoring resident movements, accounting for kitchen equipment/utensils/supplies to prevent removal by unauthorized persons; observing surroundings/activities to identify/report unusual or suspicious activities; identifies/reports any potential safety hazards/breaches in security.
• May assist in preparing/planning menus.
• May direct the work of others in the preparation/serving of food.
• Performs related duties as may be required.

• Considerable knowledge of the principles/practices used in the preparation of food on a large-scale basis.
• Knowledge of food safety related to handling/storage of foods, serving/storing temperatures, and reading food thermometers.
• Familiarity with USDA dietary standards/child nutrition requirements.
• Proficient in the methods used for the preparation of different cuts of meat whereby shrinkage is held to a minimum.
• Skill in preparing wholesome appetizing meals.
• Ability to read/follow written recipes, menus, instructions, manuals, procedures.
• Ability to measure food ingredients using scales/cups/spoons.
• Ability to determine the dietary values of various foods.
• Ability to adjust quantities for varying numbers of people/ substitute ingredients.
• Ability to safely operate a variety of kitchen appliances including oven grill, steam table, fryer, deep fryer, slicer, mixer, grater, blender.
• Ability to safely operate an agency van.
• Ability to utilize proper hygiene methods.
• Ability to direct the work of others.
• Ability to establish and maintain effective working relationships with co-workers, other staff, and youth.
• Ability to work under hot/humid/cold conditions and inclement weather.
• Ability to stand on hard surfaces for extended periods of time.
• Ability to push, lift, carry food, supplies, boxes, tables, and other material weighing up to 100 lbs.
• Ability to perform repetitious bending, stooping, twisting, rotating while preparing meals, stocking supplies, and loading/unloading supplies
• Ability to use repetitious hand/wrist movements in food preparation including mixing, blending, stirring, dicing, slicing, cutting as well as while lifting pots/pans/dishes.
• Ability to remain mentally/visually alert to identify potential safety/security problems.

• Formal training in food service/meal preparation, and
• Six to twelve months of experience in a large or medium scale institutional food service operation, or
• Any equivalent combination of education/experience that will have provided the required knowledge, skills, and abilities.

• Must be able to obtain/maintain a valid driver’s license issued by the State of Iowa.
• Must pass a security check as defined in the State of Iowa licensing and accreditation standards (IAC 441, Chapter 105).
• A criminal background check is required.
• A drug screen is required prior to final offer of employment.