Lead Cook

POSITION TITLE: Lead Cook  

DEPARTMENT: Senior Center Program 

WAGE: DOE

FLSA STATUS: Non-Exempt, Full-time, all benefits

ESC CODE: 

FUNDING SOURCE: Grant Funded

OPENING: June 4, 2025

CLOSING: June 14, 2025

Position Summary:

The Lead Cook is responsible for the day-to-day preparation and service of meals, ensuring all ingredients are prepared to the highest standards. This person is also responsible for ensuring the delivery of meals to elders in the community. This is an essential role in ensuring elders receive their meals promptly and safely, and it provides an opportunity to make a meaningful impact in their lives.

Essential Functions:

• Works closely with and under the direction of the Senior Center Site Manager for overall goals and direction of the Senior Center program.

• Leads the meal preparation, including chopping, cooking, measuring ingredients accurately for recipes and serving of food.

• Ensures timely set up of dining areas and assist residents with meal service when needed.

• Inventory management by tracking and reporting ingredient usage and shortages.

• Follow food safety and hygiene regulations (e.g. low sodium, gluten-free).

• Maintain cleanliness and organization of the kitchen, including washing dishes, cleaning prep areas, and disposing of waste.


• Follow all health and safety guidelines to ensure a safe kitchen environment.


• Adhere to established recipes and presentation guidelines to maintain consistency.


• Lead the packaging of meals for home delivery.


• Must be able to do weekly shopping.


• Ensure proper packaging, labeling, storage, and distribution of leftovers.


• Respect and incorporate traditional culinary practices and ingredients in meal preparation.

• Promote self-confidence and self-esteem of program participants through positive interaction and motivational techniques.


• Foster the development of and maintenance of social interaction.

• Follow established routes and delivery schedules to ensure timely deliveries.


• Conduct routine inspections of the delivery vehicle to ensure it is in good working condition.


• Report any vehicle maintenance or repair needs to the supervisor promptly.


• Keep the vehicle clean and well-maintained.


• Fill in for all areas, as necessary.


• Perform other duties as assigned.

Knowledge, Skills and Abilities:

• Knowledge of sanitary cleaning practices, supplies and equipment.


• Knowledge of kitchen equipment and cooking techniques.


• Ability to maintain regular attendance and be reliable and punctual.


• Ability to maintain confidentiality.


• Ability to follow oral and written directions and work independently.


• Ability to lift up to 50lbs.


• Ability to work in a fast-paced environment.


• Ability to regularly butcher, cut, remove pin bones and use peeler.


• Ability to stand for extended periods of time.


• Ability to develop menus that follow required nutritional guidelines.


• Must be a responsible, mature individual of reputable character who exercises sound judgement and displays the capacity to provide good client care.


• Must have the physical ability to perform the tasks and activities required.


• Skilled in communication and teamwork.

Work Environment/Physical Demands:

The work involves moderate risks or discomforts that require special safety precautions, e.g., working around moving parts, carts, or machines; exposure to contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear, such as masks, gowns, coats, boots, goggles, gloves, or shields.

The work requires some physical exertion, such as long periods of standing or walking; recurring bending, crouching, stooping, stretching, reaching, or similar activities; or recurring lifting of moderately heavy items. The work may require specific, but common, physical characteristics and abilities, such as above average agility and dexterity.   The employee must be able to read, write, speak and hear.

This position requires operation of a motor vehicle.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervisory and Management Responsibility:

This position has no supervisory responsibility or authority.

 Minimum Qualifications:

• Previous experience in a kitchen or food service environment preferred.

• High School Diploma or equivalent

• Must be 18 years of age


• Must be able to obtain a ServSafe certification within 90 days


• First Aid/CPR Certified


• Must have a valid Driver’s License with a clean driving record


• Provide documentation that the individual is free from active Tuberculosis


• Must successfully pass National and State criminal background checks.

Disclosures:

We welcome applications from all suitably qualified persons regardless of their race, sex, disability, religion/belief, sexual orientation, or age.

THE YAKUTAT TLINGIT TRIBE IS A DRUG FREE WORKPLACE. THIS POSITION MAY BE SUBJECT TO RANDOM DRUG TESTING AND CRIMINAL HISTORY CHECK.  

Preference will be given to qualified Yakutat Tlingit Tribal Member and/or Alaska Native candidates.

NATIVE AMERICAN PREFERENCE WILL BE APPLIED TO HIRING OF THIS POSITION AS DEFINED IN TITLE 25, US CODE, CHAPTER 14, SUBCHAPTER V, SUBSECTION 273 AND 274.  WE ARE AN EQUAL OPPORTUNITY EMPLOYER WITH PREFERENCE GIVEN TO QUALIFIED NATIVE AMERICAN/ALASKA NATIVE APPLICANTS IN ACCORDANCE WITH FEDERAL LAW AND TRIBAL POLICY.