The Cook is responsible for the oversight of nutrition services for Elder clients


Elderly Services Program

Pay Grade:

$12.00 - $14.00 DOE



Job Description:

Under the general supervision of the Elder Services Program Director, the Cook is responsible for the oversight of nutrition services for elder clients. Incumbent is responsible for planning, organizing, and implementing the activities of the kitchen operations to ensure that meal services provided to elder clients are carried out in an efficient and effective manner while meeting the required guidelines of both state and federal guidelines. The cook is responsible for preparing, baking, cooking, and serving the elder clients nutritious, good tasting and appealing meals in accordance with the approved menus which maintain high nutrient levels and practicing the best safety and sanitary methods. It is the incumbent’s responsibility to ensure the implementation of proper safety activities and sanitization measures while performing the responsibilities of meal prep and service activities. Incumbent will carry out a range of meal preparation functions including but not limited to prepping, cooking, baking, and assembly of food. The cook with work with other kitchen staff to ensure the timely delivery of meals to the home bound clients and provide meal services to the participants who attend the center for congregate meals. Incumbent will be required to ensure daily logs, reports, and manual inventory control in relation to kitchen meal operations, and is responsible for ensuring adequate inventory/stock of food items for meals.  Incumbent’s contacts will include but are not limited to Tribal Council, Tribal Administration, Tribal Programs staff, Federal, State, and County agency representatives, elders of the community, and the general public.


Essential duties and responsibilities include the following but not limited to those listed and may be assigned other duties as deemed necessary.

1-Prep, cook, and serve food and beverage items in accordance with the USDA Nutritional Guidelines set forth for the elder population, and following the approved menus.

2-In coordination with other kitchen staff, plan and write nutritious menus for all meals which comply with state and federal nutrition guidelines established for elder clients. Menu planning will follow the meal patterns provided by funding agencies. Plan menus with sufficient time to minimize the need for food substitutions; when substitutions are necessary, incumbent will plan and serve food of equivalent nutritional value.

3-Estimate food preparation amounts and adjusts recipes as necessary for the purpose of meeting projected quantities and minimizing food waste.

4-Prepare meals in a manner that a minimum of nutrients are lost from foods, and ensure food and beverage items taste good, and look appealing. Ensure that projected meal quantities are met so that there are ample amounts of food for elders to have as many servings as needed.

5-Develop, implement, and maintain standards of sanitation and safety relating to food preparation and storage as required by the local and state health departments by establishing procedures for food handling, preparation, and distribution, kitchen and dining hall sanitation and safety, and equipment operation and cleaning. Monitor kitchen and dining area and ensure a safe and sanitary environment.

6-Schedule the production of food according to the approved menu. Inspect and record food service for portion control, serving temperatures, food quality, and sanitary procedures.

7-Prepare and pack meals for home bound elders, and for elder field trips. Coordinate and schedule with the cook aides the timely delivery of meals to homebound clients.

8-Ensure the daily recording of kitchen operation logs (i.e. daily food usage, waste logs, sanitation/cleaning logs, etc.) related to meal services operations to ensure quality assurance measures. Prepare a monthly meal calendar for distribution to elders/clients.

9-Conduct daily food tempering of cold and hot meals provided for both home bound and congregate elder clients. Maintain a log by recording the date, time, food items, and temperatures daily.

10-Arrange and direct the appropriate storage of food and supplies. Monitor and maintain the inventory of food and supplies, and order raw food items and supplies in sufficient quantities for weekly meals following the approved menu. Inspect food items and supplies to verify quantity, quality, and assure compliance with mandated health standards.

11-Plan and work within a budget when creating menus, and planning food and supply orders to minimize waste and overstock of supplies. Must take into account the Elderly Services Program financial position and conduct periodic cost analysis for cost effectiveness without sacrificing quality.  Coordinate with the Program Director to assure budget compliance.

12-Develop and maintain a variety of records/forms which document clients receiving meals, number of meals served, food waste/spoilage, food tempering, inventory, and monthly cost of meal service operations, ordering processes, and other records/forms which contribute to efficiency in workflow.

13-Collaborate with the Program Director in researching, evaluating and soliciting vendors and agents who provide food and supply services to the Elderly Services Program.

14-Conduct the daily cleanup of kitchen and dining areas. Ensure compliance with local and state Sanitary Health Codes. Prepare and organize the kitchen and dining hall for use on a daily basis.

15-Conduct routine evaluations/surveys of food service to identify the need for modification and improvement of meal services at the meal service site while ensuring effectiveness and efficiency of workflow.  Network with other elder programs and agencies to collect information on improving meal services.

16-Prepare and submit all required documents and reports as directed by Program Director in support of program operations. This includes but is not limited to quarterly menus, monthly/quarterly/annual narratives, service data reports, meal plans/modifications, etc.

17-Cooperate with and participate in nutrition education activities for elders and program staff.

18-Participate in all emergency drills, emergency planning, and environmental safety activities.

19-Attend and participate in grantee sponsored trainings, program pre-service and in-service trainings, and other continuing education, career and professional development opportunities.

20-Participate in the program’s self-evaluation process and grantee monitoring visits and comply with any applicable Program Improvement Plans that are developed.

21-Participate in general staff meetings, conferences, and events planned by the grantee and/or the program Director.

22-Assist the Activities Planner as directed by the Program Director, in providing transportation and physical assistance services to elders for special functions and activities held on or off site.   


·  Education: 
High School diploma of general education degree (GED); or three to five years of specialized experience which has equipped the individual with the particular knowledge, skills, and abilities to successfully perform the duties of the position. It is preferred that the incumbent have some level of knowledge or training in nutrition, dietetics, and food preparation and management.

·  Experience/Basic Knowledge:
To perform the duties of this position successfully, the incumbent must be able to perform each essential duty effectively.  The requirements listed are considered essential assets of knowledge, skills, and abilities necessary for job performance.  Reasonable accommodations may be made to enable individuals with special needs, limitations and/or disabilities to perform the essential functions:

Knowledge of the rules and regulations related to the confidentiality of sensitive client and program information.

Knowledge and strict adherence to Tribal, State, Federal and Local Policies and Procedures governing all facets of operating a compliant and effective Elderly Services Program.

Some knowledge of USDA nutritional guidelines and requirements.

Knowledge of the techniques and methods of food preparation and storage; ability to prepare creative menu plans consistent with state and federal guidelines.

Knowledge of nutritional values in food preparation; skill to estimate food quantities required for menus; skill to prepare meals in large quantities while minimizing waste.

Some knowledge of basic record management functions, budget management, expenditure tracking, and conducting inventory.

Knowledge of community and external resources and services available for the elderly population.

Ability to communicate effectively with employees, elders, agency representatives, medical providers, and the general public using tact, courtesy, and common sense.

Ability to establish and maintain effective working relationships with employees, elders, agency representatives, and the general public. Must be able to positively respond to stressful situations involving elder client services.

Must possess strong interpersonal, problem solving, planning, time management and organizational skills.

Must have the ability to exercise extreme patience and sensitivity while working with the elder population; and have the ability to resolve conflicts effectively. 

Ability to understand and execute oral and written instruction. Knowledge of basic grammar, spelling, punctuation, and required formats. Must possess effective written and verbal communication skills.

Demonstrated expertise in operating standard kitchen equipment such as convection ovens, gas range, slicer, etc.

Demonstrated skill in operating standard office equipment such as computers, typewriters, calculators, fax machines, and copy machines. Ability to utilize and apply software such as word processing, spreadsheets, graphics, desktop publishing, internet access and retrieval and database management.

Ability to work independently in a fast paced environment, manage a high volume of work, set priorities and meet deadlines.

Knowledge of Customs and Mores of the Pueblo of San Felipe and willingness to adhere to the practices with respect.

·  Required Licenses/Certifications: MUST HAVE VALID NM DRIVERS LICENSE AND BE INSURABLE. Must possess or obtain and maintain a food handler’s certification.

·  Physical Requirements:

The work requires prolonged standing, bending, reaching and light to heavy lifting. Incumbent must demonstrate understanding and operating procedures in using heavy and light kitchen equipment. Must have manual dexterity to enter and retrieve data from a computer.

·  Preferences:
Keres language speaker preferred.  Demonstrate ability on public speaking and oral presentations either on one on one, or small group situations to elders including other employees of the Tribal organization.

Working Conditions:

The work is normally performed in a kitchen and dining hall setting with regular exposure to hot and cold elements, sharp and heavy equipment. The work area is adequately lighted, heated and ventilated.  Some local and distance travel is required. Work involves some travel to attend meetings, trainings, and conferences. Local travel is required to conduct home visits and deliver meals to home bound clients with potential exposure to pets/animals, disease, unsanitary conditions, and traffic hazards. The incumbent may be faced with constant interruptions and must meet the demands of caregivers, elderly clients, and the general public. Work environment is a drug free work place.

Additional Info:

Additional Responsibilities:
This position description in no way states or implies that these are the only duties performed by this employee.  He or she will be required to follow any other instructions or to perform any other duties requested by his or her supervisor.

Apply Now