Entry Level Chef - Dietary Manager

Position Summary

Responsible for preparing meals for all of the Day Service programs and maintaining a clean and sanitary work area.

Essential Duties & Responsibilities

1. Prepare the food served to children, staff, volunteers, foster grandparents, ADA clients, and homebound residential clients.
2. Understand general nutrition requirements.
3. Maintain Manna Records of food used/purchased. Keep a daily log of the number of staff and participants served and the amount of food prepared for breakfast, lunch, and snacks for staff, school, and ADA programs.
4. Knowledge of meal patterns is required in NC Child Care programs and CACFP.
5. Develop weekly menus that meet the CACFP requirements and record substitutions.
6. Wash dishes and utensils used in the preparation of food.
7. Clean the stove, countertops, and other kitchen surfaces daily.
8. Supervise and train any assistant cooks.
9. Clean refrigerator, freezer, cabinet, and stove periodically.
10. Order weekly food, central supplies, and miscellaneous supplies for school programs. Shop for items that cannot be ordered.
11. Understand and maintain the environmental health sanitation requirements.
12. Maintain daily food service records.
13. Maintain inventory and supplies for all residential group homes.
14. Routinely research prices to maintain the lowest price for supplies and food purchases.
15. Keep accurate records to allocate purchases for each department for accounting purposes.
16. Supervise and be responsible for receiving money for breakfast, lunch, and snacks sold to s ff. Turn in money weekly to the Finance Department.
17. Supervise volunteers and clients assigned to the dietary department.