Job Summary

To efficiently prepare and cook a variety of foods in large quantities for visiting schools, rental groups, and summer camp participants. May occasionally perform housekeeping and light custodial duties. Hours are primarily afternoons, evenings, and weekends.

 

Supervision Received

Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks.

 

The Food Service Coordinator assigns tasks to this position, monitors progress and work flow, checks the work product for timeliness and correctness or soundness, and provides input into supervisor’s actions. This position may also receive limited work direction from the Utility Maintenance Custodian related to custodial and housekeeping duties.

 

Supervision Exercised

No formal supervisory authority.

 

Essential Functions

This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.

 

1. Prepares, cooks, and serves food in accordance with health standards.

 

2. Ensures that all areas of the kitchen, dining hall, and storeroom are clean and sanitized according to health regulations.

 

3. Performs housekeeping, custodial, and light custodial duties.

 

4. Other: Technology

 

• Performs other related duties as assigned or apparent.
• Gives direction and delegates tasks to the dishwasher and/or kitchen assistant.

 

Minimum Qualifications

High School Diploma or GED required, plus two or more years experience working in a commercial food service operation. Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food. Certified Food Manager preferred*. Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.

 

*Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

 

Valid Minnesota driver’s license required. Employment reference checks, a criminal background check (including FBI fingerprint check), and pre-employment physical will be performed as part of the pre-employment process.

 

Knowledge, Skills, and Abilities Required

 

Knowledge of:

1. County and departmental policies, procedures, and practices.
2. Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to ensure quality services are provided.
3. Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to ensure quality services are provided.
4. Safe food handling procedures to ensure prevention of food-borne illnesses.
5. Nutritional food values as well as appropriate substitutions within food groups to ensure proper nutrition is provided to participants.
6. Basic knowledge of food accounting and budgeting, to ensure budget accountability and food and equipment purchasing to ensure the efficient operation of the kitchen.
7. Special meal preparations for food allergies and special dietary requests.
8. Environmentally friendly, natural, and sustainable food practices and options.
9. Safe handling of hazardous cleaning chemicals and use of personal protective equipment.
10. Proper use of custodial and maintenance equipment and supplies.
11. Basic computer skills, especially in Google and web-based applications (Gmail, Calendar, Docs, Sheets, and Drive, internet) to communicate effectively, maintain accurate records, complete trainings, research recipes, and efficiently contribute to the organization’s needs.

 

Skill in:

1. Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and guests sufficient to exchange or convey information and to receive work direction.
2. Being comfortable with feedback and challenge, as well as an ability to positively interact with diverse groups of people and effectively meet their needs.
3. Judging food quality to ensure health food products for consumption.
4. Preparation and cooking of all food groups to ensure quality services are provided.
5. Preparing reports and record keeping to provide information and documentation.
6. Maintaining proper inventories.
7. Using appropriate equipment to provide a safe and efficient operation of the food service program.
8. Planning food production and determining food quantities necessary for groups of varying sizes.
9. Team building skills and a willingness to assist co-workers throughout the facility as needed with answering phones, cleaning, maintenance, grounds keeping, and other similar tasks.
10. Reading, writing, and speaking English proficiently.
11. Effectively organizing and prioritizing work.

 

Ability to:

1. Read and interpret menus and recipes and prepare meals accordingly.
2. Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat all staff and guests with respect, honesty, and consideration.
3. Be flexible and work with interruptions in a positive manner, in an environment with multiple staff, students, and adults present.
4. Problem-solve under pressure, and use logical reasoning in situations in which no established procedures exist.
5. Read and interpret menus and recipes and prepare meals accordingly.
6. Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.

 

Language Skills

Intermediate Skills - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

 

Mathematical Skills

Basic Skills – Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

Reasoning Skills

Intermediate Skills – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

Computer Skills

To perform this job successfully, an individual should be proficient at using the following software:

 

County Payroll Software, E-time, Microsoft Word, Excel, and Google: Gmail, Calendar, Docs, Sheets, and Drive.

 

Ability to Travel

Occasional travel for running errands or to attend training.

 

Competencies

To perform the job successfully, an individual should consistently demonstrate the following competencies (definitions attached or available upon request):

 

Ethics, attendance/punctuality, safety and security, dependability, problem solving, customer service, interpersonal skills, oral communication, teamwork, quality management, cost consciousness, diversity, organizational support, judgment, motivation, planning/organizing, professionalism, quality, quantity, adaptability, and initiative.

 

Work Environment

The noise level in the kitchen work environment is moderate to loud.

 

Equipment and Tools

Computer, telephone, printer, calculator, large commercial convection ovens, mixers, and dishwasher, multiple kitchen tools and equipment, hand tools, power tools, brooms, mops, floor care equipment, garden tools, other custodial, maintenance, and grounds keeping equipment, and County-owned vehicles.

 

Physical Activities/Requirements

Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, carrying, use of feet, hands and fingers to operate objects and equipment, grasping, talking, hearing, seeing, and repetitive motions. Must have the ability to lift and/or carry up to 50 pounds.

 

While performing the duties of this job, the employee performs medium work, exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

 

Working safely is a condition of employment. Aitkin County is a drug-free workplace.

 

Disclaimer

The above statements are intended to describe the general nature and level of the work being performed by employees assigned to this job classification. This is not an exhaustive list of all duties and responsibilities. Aitkin County reserves the right to amend and change responsibilities to meet organizational needs as necessary. This job description does not constitute an employment agreement between the employer and employee.

 

Reasonable Accommodation Notice

The County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

 

12/12/2019

 

 

 

Our Vision: We strive to be a county of safe, vibrant communities that place value on good stewardship of local resources.

Our Mission: Aitkin County’s mission is to provide outstanding service in a fiscally responsible manner through innovation and collaboration with respect for all.

Our Core Values: Collaboration, Innovation, Integrity, People-Focused, Professionalism