JOB DESCRIPTION

ASSISTANT COOK

**All applicants must have a smart phone or tablet with internet access and location capabilities.**

GENERAL STATEMENT:

While this position specifies responsibilities requirements and duties in certain operational areas this person is an employee at will of Independent Living Services and will be expected to respond to such requests not specifically contained herein. This person must maintain the attitude that he/she works for the total organization and as such exhibit proper cooperation enthusiasm and interest in all areas deemed necessary for the continuing success of ILS programs. Knowledge of the ILS Policy and Personnel Manuals is required.

JOB SUMMARY:

This position will work directly under the supervision of the Nutrition Program Coordinator

(1) Assist in preparation of nutritional meals for individuals served in the day habilitation program.

(2) Assists with food preparation service storage and facility cleaning.

JOB DUTIES AND RESPONSIBILITIES:

General duties and guiding principles:

• Focus first on the person being served and understand that my role will require flexibility creativity and commitment.
• Know and respect the values of the people I support and facilitate their expression of choices related to those values.
• Provide advocacy when the individuals preferences needs or talents are neglected or overlooked.
• Encourage growth and recognize the autonomy of the individuals receiving services while also being attentive to reducing their risk of harm.
• Develop relationships with the individuals I support that are respectful based on mutual trust and that maintains professional boundaries.
• Address challenging behaviors proactively and respectfully using methods outlined in the ILS Employee Handbook and follow any behavior management plans in effect for specific individuals.
• Help individuals I support understand and express their rights and responsibilities.
• Recognize that each individual I provide services to has potential for lifelong learning and growth.
• Assist the individuals I support to understand their options and the possible consequences of their options as they relate to their physical and emotional health and well being.

• Be conscious of my own values and how they influence my professional decisions.
• Maintain competency in my profession through continued learning and attending and being an active participant in staff meetings and trainings.
• Assume responsibility and accountability for my actions and decisions.
• Recognize the importance of modeling valued behaviors to co-workers individuals receiving services and the community at large.
• Practice responsible work habits.

Duties and Responsibilities:

• Preparation of daily meals and snacks according to the posted menu
• Participates in the preparation of daily food items for cooking and/or serving by cleaning cutting or peeling vegetables and fruits.
• Gathers weighs measures and mixes ingredients according to recipe directions
• Prepares special/modified diets as prescribed by a physician
• Serves food from serving line or prepares and/or transports food
• Operates food preparation equipment such as blender chopper mixer oven stove deep fryer grill slicer and food grater. Reports any problems with equipment to Nutrition coordinator immediately.
• Assures the cleaning and/or storage of utensils used in food preparation
• Assures the use of universal precautions in the cleaning and/or disposing of waste and all food surfaces
• Insure sanitary environment within the food preparation area
• Follow safety rules and regulations for food preparation
• Assures in cleaning of eating area after meals/snacks by sweeping and/or mopping floors.
• May be required to drive agency vehicle to pick up supplies and/or transport meals
• Must attend all mandatory training
• Will assist with receiving inventory and organization of storage areas.
• Will assist with training of consumers who will be working in the cafeteria

Knowledge Skills and Abilities:

• Knowledge of food preparation cooking service and storage
• Knowledge of sanitation and safety requirements of a food service facility
• Ability to operate food preparation equipment utensils carving knives etc.
• Must have skills required to operate industrial food preparation equipment
• Knowledge of Federal/State Requirements pertaining to the use of universal precautions
• Knowledge of food temperature and storage standards
• Knowledge of Nutrition Program and guidelines for reimbursement
• Knowledge in meal planning
• Knowledge in conversion methods used to prepare mass quantities of food

QUALIFICATIONS:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to operate a vehicle and possess a valid AR drivers license in good standing Proof of vehicle liability insurance TB skin test or chest x-ray

High School Diploma or GED. Experience as a cook for large groups for 2 or more years.

LANGUAGE SKILLS

Ability to read analyze and interpret general business periodicals professional journals technical procedures or governmental regulations. Ability to write reports business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers clients customers and the general public.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions parentages ratios and proportions to practical situations.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written oral diagram or schedule form.

PHYSICAL DEMANDS

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

While performing the duties of this job the employee is regularly required to talk or hear. The employee frequently is required to stand walk and sit. The employee is occasionally required to us hands to finder handle or feel objects tools or controls; reach with hands and arms; climb or balance; and stoop kneel crouch or crawl talk or hear and taste or smell.

The employee must occasionally lift and/or move up to 75 pounds. Prolonged periods of standing are required. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential junctions.

While performing the duties of this job the employee work near moving mechanical parts and in outside weather conditions and is exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate.

BENEFITS:

See Employee Handbook - Section 201 - 201A. Benefits eligibility is based on category classification and hours worked per week.

NOTE: Part-time employees working less than 30 hours weekly do not qualify for benefits.