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Flathead County is an equal opportunity employer. Flathead County shall, upon request, provide reasonable accommodations to otherwise qualified individuals with disabilities. This job description is intended to reflect core areas of responsibility and an incumbent employees’ knowledge and skill set needed to complete those functions. This document is not intended to catalog each individual duty; employees are routinely called upon to address emerging employer requirements in alignment with individual work units and assignments of jobs. The job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer change. Department Overview: The Area IX Agency on Aging (AOA) assist adults age 60 or older and people who have disabilities to lead independent, meaningful and dignified lives, by providing direct services, contracting for services, and networking with the community to locate services. The Nutrition Program provides older adults with one hot nutritious meal five days a week, served at multiple social dining sites in the county or delivered to clients’ homes (Meals on Wheels). Job Summary: This position is responsible for assisting in the overall implementation and improvement of the Nutrition Program and for daily supervision of the AOA kitchen including direct supervision of kitchen staff. It requires knowledge of and experience with high volume meal planning and production as well as food safety standards. Tasks include preparing and/or directing the preparation of all meals; quality controls and regulatory compliance; storage and inventory management; providing daily guidance and direction to cooks and other kitchen staff; ensuring safe food handling and proper cleaning of kitchen facilities and equipment. Work is performed under the guidance and supervision of the Nutrition Manager. However, the person in this position is expected to exercise independent judgment and decision-making in completing daily tasks. This position must understand and comply with pertinent regulations and dietary requirements. Essential Functions (Major Duties or Responsibilities): These duties are the essential functions and are not all-inclusive of all duties that the incumbent performs. • Supervise kitchen staff while working alongside them for the production of daily menu items (prep, cooking and baking). • Work with the Nutrition Program Manager on staff management by recommending personnel actions related to kitchen staff selection, performance management including disciplinary actions, leave scheduling and training & development. • Troubleshoot kitchen and meal service operations, and effectively lead staff through food, staff and volunteer shortages, as well as menu substitutions. • Supervise packaging and transfer of food to social dining sites and to Meals on Wheels recipients. • Supervise kitchen staff to ensure cleanliness and safe and sanitary work habits, techniques, and standards. • Ensure proper cooking techniques are being used, and that food temperatures (hot and cold items) are kept in accordance with established guidelines. • Ensure that food is appetizing and up to the standards of the Nutrition Program Manager including compliance with food safety standards and dietary guidelines and restrictions and ensure food preparation is economical and technically proficient. • Assure the freshness and quality of all food products. • Ensure that all timelines are met for meal site delivery, home delivery and dining room opening. • Oversee, and evaluate the effectiveness of the cleaning schedule for all kitchen areas and equipment and ensure all kitchen equipment is clean and properly functional. • In the absence of the Nutrition Program Manager, be responsible for ordering/buying food, supplementing or replacing menu items in case of shortages, managing Meals on Wheels volunteer driver absences, and being the “go to” for all nutrition staff. • Assist Nutrition Manager with food and supply ordering; inventory control; receive and document food deliveries; prepare food for storage and monitor temperature of food in storage areas; recipe and menu development; implementation of controls to reduce food and supply waste; coordination and implementation of special events related to the Nutrition Program • Fill in for staff whenever and wherever needed. • Perform other duties as assigned. Physical Demands and Working Conditions: • Work is performed in a centralized kitchen environment. • The noise level of the kitchen is frequently high due to the running of commercial vent fans and equipment. • There is frequent contact with the general public and volunteers. • This position is frequently required to walk, climb, balance, stoop, kneel, crouch or crawl and reach with hands and arms, and stand for extended periods of time up to 8 hours. • Must be able to lift and/or move up to 50 pounds. • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception. Supervision Exercised: This position supervises and provides leadership, daily guidance, and direction to lower-level cooks and other kitchen helpers. The job requires detailed coordination of daily tasks with other kitchen and dining staff as well as volunteer drivers responsible for meal delivery. Knowledge, Skills, and Abilities: Knowledge/Skills: • Creative recipe and menu development • The materials, methods, and equipment used in preparing food on a large scale • The operation, care, and cleaning of commercial kitchen equipment • Health, sanitary, and safety practices involved in food preparation • Special diets • Operating a computer, proficiency in Microsoft Office, data entry • Math skills, including the ability to calculate proportions, percentages and volume • Clear verbal and written communication • Policies and practices of personnel administration and supervision Ability to: • Provide supervision, daily assignments and guidance to kitchen staff; lead and support a teamwork approach • Develop and standardize recipes and adapt them to accommodate high volume meal service and special diets such as diabetic, low sodium and low fat • Organize and plan ahead to ensure timely and efficient meal service • Develop and implement strategies to improve kitchen efficiency, meal quality, meal service, etc. • Work efficiently and effectively in a fast-paced environment; maintain a calm, professional demeanor and cope well under pressure • Establish and maintain effective communication and working relationships with supervisor, kitchen staff, co-workers, meal recipients, volunteers and the general public Education and Experience: Three years’ experience in institutional or commercial food preparation with one year in a lead cook position; supervisory experience preferred; coursework or training in institutional or commercial food preparation as a substitute for up to one year of experience; or any equivalent combination of experience and training which indicate possession of the knowledge, skills, and abilities listed. Must have ServSafe certification or obtain it within 6 months of hire date. Action Date Reference Adopted 07/01/1988 Commissioners’ Minutes Revised 06/15/2000 Commissioners’ Minutes Revised 10/06/2014 Commissioners’ Minutes Revised 03/02/2020 Commissioners’ Minutes Revised 08/31/2023 Commissioners’ Minutes

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