Senior Program Head Cook

Ohkay Owingeh
Posted 3 months ago

Job Features

Position TitleHead Cook
DepartmentSenior Program
Period to Apply02/22/2020-Open Until Filled
SupervisorSenior Citizen’s Program Manager
Pay Rate$13.77/Hour - $20.66/Hour
Position StatusRegular Full-Time
FLSA StatusNon-Exempt
LocationSenior Citizen’s

Job Description


Under general direction of the Senior Program Manager, accomplishes the Senior Citizen Program Strategic objectives by supervising the kitchen staff, managing kitchen equipment, and planning while overseeing preparation of healthy meals. Maintains confidentiality of all privileged information.


Work under the direct supervision of the Senior Program Manager.


Supervision of the Assistant Cook



  • • Implements policies and procedures, reviews and evaluates work products, methods and procedures.
  • • Oversees preparation of meals for the program participants.
  • • Manages food, non-food products, and kitchen equipment to meet program objectives.
  • • Prepares all monthly menus, completes meal counts, and prepares applicable reports for submittal to the Director.
  • • Enforces established priorities for serving catered meals, congregate meals, and portion controls to eligible participants Monday through Friday.
  • • Ensures prepared hot food meets temperature standards, that the temperature is maintained by a controlled steam table, and that hot foods are served timely.
  • • Ensures catered meals are packaged in accordance with state recommended procedures.
  • • Enforces proper food handling procedures, including wearing required hair netting, wearing of serving gloves, and maintaining clean hands.
  • • Monitors good hygiene practices, including prohibiting painted or ornamented finger nails that sick employees are not allowed around food, and that employees wash hands after personal breaks or handling meats, etc.
  • • Posts monthly menus for review by all kitchen employees.
  • • Ensures each meal meets one-third of the recommended daily allowance of vitamins, minerals, and food groups, and that each meal allows for substitution of scheduled entrée.
  • • Ensures that meat is not served in the same form two days in a row.
  • • Ensures planned menu includes vegetables and fruit for vitamin C and a high vitamin a/beta-carotene fruit or vegetable every other day.
  • • Ensures menu includes grain products, low fat milk or dairy products, and other foods to contribute to the calories and nutrients required by the elderly.
  • • Ensures planned meals are prepared appropriately to keep food waste to a minimum and that meals are served in accordance with the recommended daily allowance as set by the New Mexico State Agency on Aging.
  • • Manages storage of food and non-food products in order to meet daily menu requirements.
  • • Ensures frozen products required for the next daily meal are thawed properly.
  • • Reviews subsequent daily menu for advance preparations for the next day’s planned kitchen workload.
  • • Manages products including ordering supplies in accordance with planned menus for the month.
  • • Uses a perpetual inventory system as required by the New Mexico State Agency on Aging for supply management; ensures perpetual inventory system for menu planning and budgetary purposes.
  • • Purchases all supplies from established sources in accordance with tribal procurement regulatory requirements and program directives.
  • • Manages each refrigerator, freezer, and pantry for meat, poultry fresh fruit, fresh vegetables, and dairy product storage.
  • • Incorporates the use of “first products in are used first”.
  • • Maintains temperature controls for stored food in accordance with state recommended procedures.
  • • Ensures storage equipment and kitchen areas are cleaned and sanitized at scheduled frequencies; includes daily cleaning of kitchen equipment used and proper storage.
  • • Performs a semi-annual physical inventory of designated kitchen equipment, utensils, and linen supplies.
  • • Maintains appropriate inventory of nutrition program reporting forms to meet reporting requirements; submits reports to state agencies as required.
  • • Attends staff meetings to be cognizant of program plans and planned senior activities for any needed menu changes.
  • • Provides direction and supervision to kitchen staff, including volunteer workers, during their assigned working hours.
  • • Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; and planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
  • • Hosts regular staff meetings to ensure communication among personnel regarding program-related activities.
  • • Regulations and rules regarding safety and health.
  • • Maintains professional and technical knowledge by: conducting research; attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; and conferring with representatives of contracting agencies and related organizations.
  • • Performs other duties as required.


  • • Knowledge of traditional form of government and pueblo customs and traditions.
  • • Knowledge of applicable federal, state, county, and local laws, regulations, and requirements.
  • • Knowledge of how to prepare well-balanced and nutritious meals.
  • • Knowledge of proper and safe food handling, storage, and disposal requirements.
  • • Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
  • • Ability to communicate effectively in the English language both verbally and in writing.
  • • Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
  • • Ability to safely operate various cooking equipment and kitchen appliances.
  • • Ability to work extended hours and various work schedules.
  • • Ability to work independently and meet strict time lines.
  • • Ability to make solid decisions and exercise independent judgment.
  • • Ability to demonstrate excellence in everything, and continually seek improvement in results.
  • • Ability to prepare accurate, complete, and legible reports.
  • • Ability to interpret applicable federal, state, county, and local laws, regulations, requirements, ordinances, and legislation.
  • • Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint), and PC-based computerized accounting software.
  • • Skill in preparing food for groups of people.
  • • Skill in handling sharp knives, and other cutting utensils.
  • • Skill in supervising, training, and evaluating assigned staff.
  • • Certified Food Handler.
  • • Certified in CPR and First Aid.



  • • High School Diploma or GED plus three (3) years’ experience in a kitchen environment, including two years in a lead or supervisory role; or equivalent combination education and experience.
  • • Must be physically able to perform job duties.
  • • Must be able to maintain confidentiality.
  • • Strong clerical and computer/database skills; proficiency in Microsoft Office, including Word, Excel, Access, and Outlook.
  • • Current valid New Mexico’s Driver’s License with no DWI’s.
  • • Must be insurable through the Pueblos insurance Carrier.
  • • No felony convictions or gross misdemeanors within the past ten years.
  • • Must successfully be able to successfully pass a pre-employment drug/alcohol screen and background investigation.


FAX (505) 852-0093

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