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.

Non-Essential Duties & Responsibilities

Report all repairs needed for building and housekeeping to immediate supervisor

Education/Training

Graduation from High School or successful completion of GED program.

1 year experience as a Dietary Manager, Supervisor or Dietary Assistant.

Necessary Special Qualifications

Must be eighteen years of age or older and possess a valid North Carolina Driver’s License. Need to be Qualified under the North Carolina Child Care ACT

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Job Description – Entry Level Chef - Dietary Manager

Special Skills/Abilities

Ability to follow oral and written instructions.  Ability to communicate efficiently with other staff and members of the community.  Be a flexible team player.  Must be able to appropriately interact with all levels of skilled and non-skilled employees of IWC.  Ability to manage in a proactive manner with a positive attitude

Contacts Inside/Outside Organization:

IWC/IWRC staff, employees, parents/guardians, client families, Foster Grandparents and Volunteers.

Other Qualifications or Requirements:

Mental Effort:                            Ability to understand and follow general verbal and written instructions.  Good common sense thinking and ability to function independently.

Visual Effort: Must be able to read all types of print including small print, and in different lighting environments. Physical Requirements:   Heavy lifting up to 40 pounds independently.  Must be free from communicable diseases.  Keep annual physical and TB Test up to date.

Safety:                                      Help promote a safe environment for all clients, staff, etc. by reporting unsafe conditions to immediate supervisor.

Working Conditions:                  Well lighted and ventilated, even temperature, accessible parking. Work will be primarily indoors.

Scope of Position:                     Number of employees supervised:  1-4