OVERVIEW:

Douglas County Senior Services provides many different opportunities for our seniors and adults with disabilities to have nutritious meals throughout the week with our Congregate Dining Program at the Community Center or through the Meals On Wheels Program.

The Congregate Dining Program is open Monday - Friday and prepares between 350-400 meals daily. The majority of these meals, up to 300 of them, are served hot at two of our three locations for Congregate Dining within our County. These locations include the Douglas County Community & Senior Center and at two satellite programs held in Topaz Ranch Estates (TRE) and Indian Hills.

The remaining meals are packaged and frozen to be delivered through the Meals on Wheels Program, which delivers nutrition to homebound seniors within Douglas County weekly or biweekly depending on home location. Staff packages approximately 150 nutritious meals daily for this program.

The Douglas County Community & Senior Center has a commercial kitchen that is licensed and follows all state and federal guidelines in storing and preparing food and supplies. In addition, our Congregate Meal Program is largely grant-funded and follows the requirements of the grant.

**Applications are reviewed on a regular basis and hiring may occur early in the recruiting process. Individuals are encouraged to apply immediately. **

This position is 29 hours per week and includes PERS and prorated leave.

Food Service Worker will work in a fast-paced kitchen, preparing food, cleaning, serving, working with volunteers. Must possess a strong understanding of food preparation in a large facility. This position will include driving a county vehicle for the Meals-on-Wheels program. .

Responsible for providing large quantity food preparation and serving according to standardized menus and recipes in an institutional, correction, residential, or non-residential setting; assists with the maintenance of an allocated budget.

• Prepares, cooks, and serves meals according to meal-time schedule and established temperature guidelines; prepares meals and food products according to standard recipes, and/or other specifications.
• Participates in the preparation, cooking and portioning of meals; demonstrates proper care, storage, use, and cleaning of all tools and equipment.
• Inspects food preparation areas and equipment to ensure proper sanitary and safety procedures are met; demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality and integrity; regularly checks and records storage temperatures.
• Maintains records of food and supplies used, meals served, etc.; prepares periodic and special reports.
• Monitors and maintains the security of facilities and equipment.
• Operates cleaning and cooking equipment; participates in the cleaning of the kitchen areas and equipment; ensures proper storage of tools and equipment and the security of the store room.
• Ensures that production meets health, sanitation and quality standards established by the food industry and government agencies.
• Receives supplies and verifies the accuracy of deliveries; consults with supervisor on resolution of discrepancies.
• Performs complete inventories of food and supplies; stocks supplies as required.
• Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a work team.
• Represents the County with dignity, integrity, and a spirit of cooperation in all relationships with staff and the public.

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.

Education and Experience:

High School diploma/GED; AND two (2) years of experience in large-scale institutional food preparation and volume cooking; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

• Principles, methods and equipment used in high volume meal preparation in an institutional setting.
• Managing culinary operations, commercial dining, proper sanitation practice and adhering to nutritional service requirements.
• Basic arithmetic.
• Inventory control and record keeping principles and practices.
• Safe work practices and sanitation related to food preparation and service.
• Standard office practices and procedures, including records management.
• Communicating effectively in oral and written forms.
• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

• Overseeing and preparing meals in a large scale, institutional setting.
• Maintaining custody and security of juveniles.
• Overseeing and prioritizing the work of others.
• Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment.
• Maintaining accurate records and preparing work related reports.
• Directing others in work procedures.
• Making accurate arithmetic calculations.
• Reading, understanding and following recipes and oral and written directions.
• Establishing and maintaining effective working relationships with those contacted in the course of the work.
• Maintaining security of facilities and equipment.
• Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.

REQUIRED CERTIFICATES, LICENSES, AND REGISTRATIONS:

• Valid Driver's License.
• ServeSafe certification within one (1) year from date of employment for some positions.

PHYSICAL DEMANDS & WORKING ENVIRONMENT:

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Mobility to work in a typical institutional kitchen setting and use institutional kitchen equipment, strength to lift materials weighing up to 75 pounds, vision to read printed materials, stamina to stand and/or walk for an extended period of time, and hearing and speech to communicate in person or over the telephone. Work is subject to performance under exposure to temperature extremes, fumes, gases, noise and chemicals.

CONDITIONS OF EMPLOYMENT:

• Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.
• Employment is contingent upon successful completion of background/screening.
• Douglas County participates in E-Verify and will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each applicant's Form I-9 to confirm work authorization. All candidates who are offered employment must complete Section 1 of the Form I-9 along with the required proof of their right to work in the United States and proof of their identity prior to starting employment. Please be prepared to provide required documentation as soon as possible after the job offer is made.