Job DetailsJob Location: Morongo - Banning, CA 92220Position Type: Full TimeSalary Range: $25.50 - $28.00 HourlyApplications must be received by posted end date for consideration of position Summary: Candidate must possess an Associate Degree in Culinary Arts, a valid Food Handler Card, and a current ServSafe Certification. Two years of experience as a trained chef is preferred. A valid California driver’s license with a safe driving record is required. The candidate must provide a current DMV driving record and be eligible for coverage under the program’s automobile insurance policy. Current CPR/BLS Provider certification through the American Heart Association or the American Red Cross is required. Certification may be obtained prior to orientation or within the first 90 days of employment. The candidate must have knowledge of the California Vehicle Code and safe vehicle operation; kitchen sanitation and safety practices; proper food-handling procedures; quantity purchasing and food preparation; the nutritional needs of elderly individuals; and the food preferences of American Indian elders and other senior citizens. The Head Chef/Kitchen Manager is responsible for implementing and maintaining a program that provides nutrition and supportive services to a large group of American Indian elders and other eligible senior citizens within the local service area. This position is funded by a Grant. Must be able to work with the Indian Community and be sensitive to the Indian culture and its needs. Major Duties and Responsibilities: Supervises senior nutrition Site Manager/Cook and Cook’s Helper/Drivers staff and volunteers in providing nutritious meals. Oversees cooking methods and gives instructions on food preparation and proper plating to Site Manager/Cook to promote uniformity of meals served at all sites. Gives instructions for specific tasks at the beginning of each week. Responsible for seeing that outreach and following up visits are made periodically to all site participants to determine what is needed to promote health, happiness, self-sufficiency, and independence. Oversees the various functions of the site to obtain smooth operations, maximizes all types of services, and minimizes operating expenses. Organizes and maintains records and paperwork and gathers statistical data to provide periodic reports by the central office at the Morongo Senior Nutrition Center. Preparation of shopping lists and quality purchases. Assists and works with the Senior Nutrition Supervisor-Registered Dietician with menu preparation. Organizes and maintains a variety of social, cultural, information and referral, and recreational activities to satisfy the preferences of the site participants and contract requirements. Provides organization in the kitchen, dining room, and restrooms as required, to maintain a high level of services to the elderly participants. Assigns duties of site cleaning and maintenance to staff. Informs the Cook’s Helpers/Drivers daily of the number of meals needed for the following day. Complies with the California Restaurant Act Regulations. Prepares the Monthly physical inventory and submits information to the Senior Nutrition Supervisor. Other duties as assigned relevant to the position, with relevant training and competency assessment documented within the level of their licensing or certification. This position shall require working on the weekends, if needed. Regular work hours are Monday through Thursday from 6:15am to 3:15pm and Fridays from 6:30am to 2pm. QualificationsEducation: Associates Degree in Culinary Arts and Must possess a Food Handlers card and Servsafe Certificate, Required. Experience: Two years’ experience as a trained chef preferred. Certification: Valid CPR (BLS Provider) certification through the American Heart Association (AHA) or the American Red Cross. Certification may be obtained prior to orientation. Certification may obtained within 90 days of employment. License: Valid California Driver’s License with a safe driving record, DMV record required. Must be insurable by the program’s insurance carrier. Knowledge of: Motor Vehicle Code, vehicle operation; kitchen sanitation and safety measures, food handling sanitation; quantity purchasing and cooking; nutrition requirements of the elderly, and food preferences of Indian elders and other senior citizens. Skill: Hard skills include proficiency in cooking techniques, food preparation, knife skills, and menu planning. Soft skills encompass leadership, communication, team management, and the ability to work under pressure. Ability to: Work with other staff members in a team effort. Have empathetic understanding of and willingness to work with elderly site participants. Must be able to work within the Indian Community, and be sensitive to the Indian culture and its needs. Physical Demands: Work may require driving, walking, standing and sitting. There may be some carrying of boxes and small equipment weighing 10 to 20 pounds. Appointment Type: Full-Time, Non-Exempt Schedule: Monday through Thursday 6:15am to 3:15pm, Fridays 6:30am to 2:00pm. Compensation: $25.50–$28.00 per hour ($$53,040.00–$58,240.00 annually, depending on experience and internal equity) Clinic Location: Morongo Indian Health Clinic (11555 ½ Potrero Banning, Ca 92220)

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