Are you looking for a fun and energetic work environment? Look no further! The Culinary Production member, under the direct supervision of the Project Manager, assists in the preparation and assembling, and packing quality meals. This is a safety sensitive position. Hours will be 18-20 hours per week, Monday - Wednesday 7:00 am -1:00 pm. Lunch and snacks will be provided.

Benefits such as no weekends, PTO, 403b Retirement are available for Part-Time Team Members!

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988. EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS

Completion of tenth grade required. Must possess a valid driver's license and have a good driving record. Food handlers certificate required; must be obtained within first 90 days of employment. KNOWLEDGE, SKILLS, and

ABILITIES

Skill in completing multiple tasks at once. Ability to use good judgment and decision-making skills. Ability to pay close attention to detail. Ability to follow and verbal and written instruction. Ability to work in a fast-paced, team environment with frequent interruptions to meet daily production standards and goals. Demonstrated understanding of safe technique skills for food preparation. Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment. Strong commitment to SeniorAge Mission, Vision and Values.as well as willingness to work on a collaborative team. Ability to keep consistent, regular, and punctual attendance by being at work on time and continuing until work assignments are complete. Normal working conditions in a kitchen/dining environment, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects.

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988. PHYSICAL CONTEXT AND WORK ENVIRONMENT

Physical Requirements/Percentage of Work Time Spent on

Activity:

75-100%:

Seeing:

Must be able to see well enough to read recipes, directions and use computer.

Hearing:

Must be able to hear well enough to communicate with customers, vendors and employees.

Standing/Walking:

Must be able to move about department.

Grasping/Feeling:

Must be able to type and use equipment and electronic devices.

Motor Coordination :

Must be able to accurately gauge lengths of time and distance and have the ability to maintain focus. 50-74%

Lifting/Pulling/Pushing :

Must be able to lift food items/products/boxes.

Travel :

Must be able to travel to various location as needed.

Drive :

Must be able to drive to various location as needed. 25-49%

Climbing/Stooping/Kneeling:

Must be able to stoop or kneel to pick up items from the floor. 0-24%

Sitting:

Must be able to sit for long periods of time.