Food Specialist - City of Doral

Are you looking for meaningful and fulfilling employment in a fast-paced environment? Do you enjoy interacting with seniors in your community? Then the part-time Food Specialist position with the Dayton Senior Center may be the job for you!       

Food Specialists may prepare meals for group settings and home delivery. Duties may also include but are not limited to washing and storing pots/pans/dishes; cleaning, sweeping and mopping kitchen area; taking out trash and putting away deliveries.

Education and Experience:

High School diploma/GED; AND one (1) year of experience in large-scale institutional food preparation and volume cooking; OR an equivalent combination of education, training and experience.

Workdays are Monday through Friday, hours may be between 7:30 AM to 3:00 PM or 9:00 am to 4:30 pm (total of 35 hours per week).

This is a safety-sensitive position. The selected candidate is required to pass a pre-employment drug test and subject to random drug tests throughout employment.

Salary:

• $20.72 - $33.14 per hour (Employee/Employer Paid Retirement)                                                   
• $17.59 - $28.14 per hour (Employer Paid Retirement)

*Employees is this classification start at the beginning of the salary range, with opportunities for salary advancement based on merit.

To be considered for this position, apply here:  www.lyon-county.org/jobs 

Questions? Contact: Lyon County Human Resources (775) 463-6510 or hrmanager@lyon-county.org

Closes: Open Until Filled

Lyon County is an equal opportunity employer. All hiring decisions are made without regard to sex, race, color, religion, age, sexual orientation, national origin, ancestry, or membership in any other class protected by law. Reasonable accommodations are available for qualified individuals with disabilities. 

SUMMARY OF JOB PURPOSE: Responsible for preparing and serving food for seniors participating in the Senior Services Nutrition Program.

ESSENTIAL FUNCTIONS: This class specification lists the major duties and requirements of the job and is not all-inclusive.  Incumbent(s) may be expected to perform job-related duties other than those contained in this document and may be required to have specific job-related knowledge and skills.

• Prepares meals for home delivery in accordance with meal-time schedule and established temperature guidelines; prepares meals and food products according to standard recipes and/or other specifications.

• Inspects food preparation areas and equipment to ensure proper sanitary and safety procedures are met; demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality and integrity; regularly checks and records storage temperatures.

• Maintains records of food and supplies used, meals served, etc.; prepares periodic and special reports.

• Operates cleaning and cooking equipment; participates in the cleaning of the kitchen areas and equipment; ensures proper storage of tools and equipment and the security of the store room.

• Ensures that production meets health, sanitation and quality standards established by the food industry and government agencies.

• Receives supplies and verifies the accuracy of deliveries; consults with supervisor on resolution of discrepancies.

• Ensures proper storage of tools and equipment; performs complete inventories of food and supplies; stocks supplies as required.

• May perform Transportation Specialist duties as required.

• Contributes to the efficiency and effectiveness of the division's service to its customers by offering suggestions and directing or participating as an active member of a work team.

• Represents the County with dignity, integrity, and a spirit of cooperation in all relationships with staff and the public.

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.

Education and Experience: High School diploma/GED; AND one (1) year of experience in large-scale institutional food preparation and volume cooking; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

• Principles, methods and equipment used in meal preparation in an institutional setting.

• Culinary operations and nutritional service requirements.

• Basic arithmetic.

•  Inventory control and record keeping principles and practices.

• Safe work practices and sanitation related to food preparation and service.

• Standard office practices and procedures, including records management.

• Communicating effectively in oral and written forms.

• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

• Preparing meals in a large scale, institutional setting.

• Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment.

• Maintaining accurate records and preparing work related reports.

• Making accurate arithmetic calculations.

• Reading, understanding and following recipes and oral and written directions.

• Establishing and maintaining effective working relationships with those contacted in the course of the work.

• Contributing effectively to the accomplishment of team or division goals, objectives and activities.

REQUIRED CERTIFICATES, LICENSES, AND REGISTRATIONS: Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.

• Nevada Driver’s License.
• Food safety training as specified by department.
• First Aid, CPR and elder abuse training/certification within three (3) months of date of employment.

PHYSICAL DEMANDS & WORKING ENVIRONMENT:

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

Mobility to work in a typical institutional kitchen setting and use institutional kitchen equipment, strength to lift materials weighing up to 50 pounds, vision to read printed materials and computer screens; stamina to stand and/or walk for an extended period of time, and hearing and speech to communicate in person or over the telephone. 

Work is subject to performance under exposure to temperature extremes, fumes, gases, noise and chemicals.