EXEMPT | NON-UNION | GRADE/STEP: C-1 | Hours: 25 (BENEFITED)

DEFINITION
The purpose of this position is to perform professional and supervisory work in the daily
operation of the Senior Center kitchen for the Council on Aging. manage the planning and
delivery of food services at the Senior Center. Performs other related work as required.

ESSENTIAL FUNCTIONS
. The essential functions or duties listed below are intended only as illustrations of the various types
of work that may be performed. The omission of specific statements of duties does not exclude
them from the position if the work is similar, related, or a logical assignment to the position.
• Plans balanced, nutritional meals using ingredients that are readily available and cost
effective with assistance from Kitchen Manager.
• Conducts weekly shopping, takes inventory of ingredients on hand and plans purchases with
assistance from Kitchen Manager. Shops at local markets, farm stands and/or bulk stores.
Delivers supplies to the kitchen.
• Directs kitchen assistants and volunteers in the daily setup of the kitchen and dining room
and receipt/distribution of Meals on Wheels.
• Prepares meals according to monthly meal plan using assistants and volunteers as needed.
• Ensures daily cleanup activities of kitchen and dining room are performed using assistants
and volunteers as needed.
• Ensures adherence to all Board of Health and Title III regulations, including but not limited
to temperature monitoring, sanitation and personal hygiene of kitchen assistants and
volunteers.
• Maintains all kitchen equipment in working condition. Refers needs for maintenance and/or
replacement to Kitchen Manager.
• Performs similar or related work as required or as situation dictates.

SUPERVISION RECEIVED
Under general direction, employee plans and prioritizes the majority of work independently, in
accordance with standard practices. Employee is expected to solve most problems of detail or
unusual situations by adapting methods or interpreting instructions accordingly. Instructions for
new assignments or special projects usually consist of statements of desired objectives,
deadlines, and priorities. Technical and policy problems or changes in procedures are discussed
with supervisor.

SUPERVISION EXERCISED
The Chef manages the day-to-day work of all kitchen assistants and volunteers.
JUDGMENT AND COMPLEXITY
Extensive judgment and ingenuity are required to develop new or adapt existing methods and
approaches for accomplishing objectives or to deal with new or unusual requirements within the
limits of the guidelines or policies.
NATURE AND PURPOSE OF CONTACTS
Responsible for nurturing and maintaining positive relationships with Senior Center members, coworkers,
vendors, the public, groups and/or individuals such as peers from other organizations.
May be required to discuss controversial matters where tact is required to avoid friction and
obtain cooperation.
CONFIDENTIALITY
Employee has access to a variety of sensitive and confidential infornation.
EDUCATION AND EXPERIENCE
High School Diploma. Three to five (3-5) years of training and experience in commercial food
service, or any combination of training and experience.
Additional Requirements
Massachusetts motor vehicle operator’s license
CPR, First Aid, AED, ServSafe, and Allergen Certified

The full Job Description and the Townsend Employment Application may be found at
www.townsendma.gov/human-resources. Submit your Employment Application to:
Karin Canfield Moore, Council on Aging Director: kmoore@townsendma.gov