Description

The Cook oversees the day-to-day operation of the Senior Center’s kitchen, ensuring that meal services are well-planned, properly stocked, and aligned with the Senior Center’s program needs. Responsibilities include menu planning, shopping, inventory management, and adherence to health and safety regulations.

1. Shopping and Inventory Management

• Purchase food and supplies within the approved budget.
• Maintain an accurate inventory of ingredients and kitchen tools.
• Ensure compliance with food safety and health regulations.

2. Menu Planning

• Develop weekly and monthly menus that offer variety and nutritional balance.
• Collaborate with the Assistant Director to align meals with scheduled programs and special events.

3. Program Coordination

• Adjust meal plans to support special events, themed lunches, or educational programs.
• Ensure timely and efficient meal preparation for all planned activities.

4. Collaboration with Senior Center Staff

• Work closely with the Assistant Director to integrate kitchen operations with overall Center activities.
• Provide input during staff meetings or planning sessions.

5. Compliance and Standards

• Maintain a clean, organized, and safe kitchen environment.
• Adhere to all food safety and sanitation guidelines, including ServSafe standards.

6. Additional Duties as Assigned

• Perform other related tasks to ensure the kitchen runs smoothly and supports the broader Senior Center mission.

Disclaimer
This job description outlines the general scope of responsibilities and requirements of the position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. The City of Clawson reserves the right to modify this description at any time, with or without notice.

Requirements

Qualifications

Experience

• Previous kitchen management or food service experience, including cooking, shopping, and inventory management.

Skills

• Strong organizational and communication abilities.
• Ability to work collaboratively in a team setting.
• Familiarity with health and safety standards specific to food service.

Certification

• ServSafe Manager Certification (or ability to obtain within a designated timeframe).

Work Environment and Physical Requirements

• Primarily operates in a commercial-style kitchen setting.
• Requires some physical activity such as lifting and carrying kitchen supplies.
• Reasonable accommodations may be made for individuals with disabilities to perform essential functions.