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General Statement of Duties

 

            Performs a variety of food preparation and service work coordinating food resources to ensure safe, fresh and healthy food availability for HHC clients.

 

Distinguishing Features of the Class

 

            An employee in this classification takes one of several primary roles in preparing food for clients.  Work may include primary responsibility for the food recovery kitchens involving assessing quality and safety of food donations and preparing it for client use; primary responsibility for ordering, stocking and organizing fresh produce, breads and deserts; primary responsibility may involve purchasing, maintaining inventory and packing client boxes; or primary responsibility may involve coordinating the preparation and delivery of food boxes with frozen meats, fresh vegetables, fruit and breads. Work may involve cooking and creating various salads or other food stuffs and includes coordinating with others for the purpose of maximizing HHC resources to meet client needs.  Roles require knowledge of proper proportions, food handling, nutrition needs, and specialty needs for specific health conditions.  Work is performed in inside and outside environments under regular supervision and is evaluated for maintaining proper cleanliness and sanitation, inventory, records accuracy and creativity in maximizing resources.

 

Duties and Responsibilities

 

Essential Duties and Tasks

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• Assesses quality and quantities food; records dates, labels, washes, and processes donated food; removed spoiled food and places in recycling; processes garden fruits and vegetables; wraps bread.

• Coordinates the Fresh Market; stocks and organizes produce, breads and deserts; labels dates and marks out bar codes; works with local farms to provide fresh vegetables; builds produce boxes for clients; prepares snack bags for children; separates food for other in-house programs.

• Coordinates area of responsibility with other staff to maximize resources and client services; participates in training and leading Client Services Specialists, drivers, and volunteers.

• Keeping all areas clean and sanitized; keeping all areas organized; uses foods according to the earliest date received.

• Prepares food boxes according to nutritional and dietary restrictions and health conditions of clients in the proper proportions.

• Handles all foods according to safety and sanitation requirements of the USDA and Second Harvest Food Bank; monitors inventory.

 

Additional Job Duties

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• Backs up other staff.

• Performs related duties as required.

 

Recruitment and Selection Guidelines

 

Knowledge, Skills and Abilities

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• Knowledge of the methods of preparing meats and vegetables in quantity lots.

• Knowledge of cooking times and temperatures of various foods in order to preserve flavor and food value.

• Knowledge of food sanitation standards and procedures.

• Knowledge of the amounts of raw food needed to supply the number of persons to be served.

• Knowledge of the preparation of nutrition and special diets related to specific health conditions.

• Knowledge of HHC services, policies and procedures.

• Working knowledge of the application of information technology to the work.

• Skill in teamwork and client service excellence.

• Skill in maximizing food resources; creativity in the use and of recipes.

• Ability to prepare and maintain inventories and records and prepare reports.

• Ability to interpret and follow standard or special diet recipes as prescribed.

• Ability to maintain accurate records

• Ability to communicate effectively in both oral and written forms.

• Ability to interact with the public in a professional and courteous manner

• Ability to establish and maintain effective working relationships with supervisors, coworkers, donors, clients and the general public.

 

Physical Requirements

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• Must be able to physically perform the basic life operational functions of kneeling, reaching, standing, stooping, lifting, fingering, grasping, talking, hearing, carrying and repetitive motions.

• Must be able to perform medium to heavy work exerting up to 50 to 100 pounds of force occasionally, and/or up to 20 to 50 pounds of force frequently, and/or up to 10 to 20 pounds of force constantly to move objects.

•  Must possess the visual acuity to operate a computer terminal, to use measuring devices, to work with figures, make visual inspections, and to operate assigned equipment.

 

Desirable Education and Experience

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• Graduation from high school and experience in the food service industry; or an equivalent amount of education and experience.  Prefer nutrition coursework.

 

Special Requirement

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• Possess of a valid North Carolina Driver’s License.

 

 

Special Note: This generic class description gives an overview of the job class, its essential job functions, and recommended job requirements.  However, for each individual position assigned to this class, there is available a complete job questionnaire with a physical abilities checklist which can give further details about that one specific position.  Those documents should be reviewed before initiating a selection process.  They can provide additional detailed information on which to base various personnel actions and can assist management in making legal and defensible personnel decisions.