Position Summary The Lead Cook will serve as the lead staff responsible for order, prep and meal preparation for the nutrition program serving the senior center and childcare services participants. This position requires extensive knowledge in the use, cleaning, and minimal maintenance of commercial kitchen appliances. The lead cook will cook meals for breakfast, lunch, and prepare snacks for all programs on a daily basis. This position also will supervise the assistant cook to ensure the nutrition program for the Senior Center and Child Care facilities operates according to kitchen Policies and Procedures. This position supports the CIN Mission and Vision by promoting economically thriving citizens and ensuring a future of self-sufficiency and social, mental, and emotional well-being. This position is responsible to and subject to the CIN Personnel Policies and Procedures Manual and the Family Services Policies and Procedures Handbook. This position reports to the Senior Center Program Manager. Essential Functions An individual in this role must be able to perform the following functions with or without reasonable accommodation: Ensure SCDAAS Nutrition Standards and SC Environmental Health Codes are met, maintain ServSafe Certification, and maintain a SC Sanitation Grade of "A" • Follow proper safe food handling techniques: Ensure meals are prepared to the Dietician's specifications Ensure safe food storage and temperatures are kept Maintain a professional quality of food and personal hygiene Establish a meal schedule for food prep Establish a schedule for pick-up of meals or delivery of meals to childcare facilities Maintain and control food to minimize waste and theft Ensure proper serving portions and quantities are met Oversee dishwashing and sanitation measures Completes food preparation according to a pre-planned menu, food service and tray line service, and for any events requested. Assumes full responsibility for cooking, serving preplanned meals, record keeping and the tasks. Completes and maintains the inventory and proper maintenance of food storage areas, dating all food items in the storage room. Responsible for unpacking, labeling, storing, and rotating of food and disposables. Responsible for the maintenance, cleanliness and sanitization of refrigeration/freezer units, steam tables, beverage dispensers, dining room tables, cupboards, shelves/racks, work surfaces, cooking equipment, dishes, utensils, appliances, and storage areas. Monitor all equipment for repair/regular maintenance and report appliance/equipment failure to the Program Manager in a timely manner Other duties as required. This position description is not an exhaustive listing of the expectations associated with the role and additional tasks may be assigned as needed by management. Changes to this document may only be made by a member of the Human Resources team. Catawba Indian Nation reserves the right to amend this job description. Catawba Indian Nation exercises

INDIAN PREFERENCE

Native American Indian preference shall apply to this position pursuant to the Indian Self-Determination and Education Assistance Act (24 U.S.C. 450, et seq.), 25 CFR 271.44 and other relevant laws (title 25, U.S. code, Section 472 & 473).

Qualifications Experience:

4+ years' experience working in a commercial kitchen 2+ years' experience in a supervisory or managerial position

Education:

Minimum High School Diploma or GED required.

Licenses & Certifications:

ServSafe certification required. Knowledge, Skills, and Abilities Able to work with and has respect and sensitivity for diverse populations; ability to maintain courteous, effective, professional, and respectful working relationship and demeanor with other employees, clients, and the public in all ways and at all times. Uses effective oral and written communication skills in all facets of this position. Uses excellent interpersonal skills in all facets of this position. Ability to work flexible hours (when required by supervisor) Ability to attend trainings (locally and out-of-state) that are required Independent and self-motivated to complete required tasks in a timely manner with a minimum of supervision; is consistently at work and on time. Desirable Knowledge, Skills, and Abilities Organizational skills, food and nutrition service knowledge, NSF, food safety and sanitation guidelines, education/certifications desired. Computer experience preferred. Data entry and facility inventory control skills preferred. • Customer service and communication skills preferred. Ability to lift up to 30-40 lbs. as needed for program operations. • Ability to multi-task, attention to detail, high energy level and self- motivation. Experience in cafeteria, catering, or restaurant meal preparations highly desired. Repetitive motion endurance required for sanitizing duties. Work Environment & Physical Demands While performing the duties of this job, the employee is regularly required to use their hands for handling, manipulating, and operating objects or controls; reach with hands and arms; bend to open or use lower drawers or cabinetry; and to talk, hear, and see. The employee is frequently required to sit. The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 10 pounds.