JOB TITLE: Cook

DEPARTMENT: Kitchen

SUPERVISED BY: Residential Program Manager

SUPERVISES: N/A

AVAILABILITY: Saturday -- Wednesday 9-5 or as position dictates, part-time

*SALARY: *$17.00 per hour

BENEFITS: eligibility for benefits such as medical, dental, vision, and life insurance as well as a 401k with company match and other employee assistance programs

PRIMARY RESPONSIBILITIES: The residential cook will report to the kitchen manager.

They will be responsible for coordinating food storage, preparation, and delivery for, and too other residential sites in an organized and systematic way.

Prior kitchen experience preferred.

EDUCATION: H.S. or equivalent

REQUIREMENTS: COVID-19 Vaccine CPR/First Aid

ESSENTIAL FUNCTIONS:

• Participate in food preparation according to standard menu, recipes, and verbal instructions. This will be done economically, efficiently and on schedule.
• Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance, and portion size.
• Repeatedly lift and/or otherwise move cases and pans of food and other materials.
• Pack food properly for transportation to other residential facilities and meal sites and assist with deliveries when needed.
• Assist with serving meals.
• Assist in serving clients by following USDA guidelines and ensuring that their needs are recognized and acknowledged.
• Maintain confidentiality.
• Operate kitchen equipment, mechanical dishwasher and other equipment as needed.
• Order food, produce, dairy and bread products weekly or as otherwise indicated.
• Rotate stock on shelves to insure freshness of products.
• Maintain a sanitary and safe kitchen.
• Clean kitchen areas, equipment, mechanical dishwasher, and other equipment as needed.
• Store food as directed.
• Assist in upholding and enforcing agency rules, administrative regulations, and board policies.
• Take all necessary and reasonable precautions to protect clients, equipment, materials, and facilities.
• Requires the use of multiple communication systems, such as electronic mail and computers.
• Inspect kitchens and food serving areas regularly in all facilities for the purpose of ensuring that the site is suitable for safe operations, maintained in an attractive and clean condition, and/or identifying necessary repairs due to vandalism, equipment breakage, weather conditions, etc.
• The employee shall maintain a consistent presence at the assigned work site(s) and work the regular work hours specified.
• Professionally interact with colleagues, members of the public, and students.
• Perform special assignments and other duties as assigned or required by the supervisor.

PHYSICAL REQUIREMENTS:

• Maintain the ability to stand, reach, lift, bend, kneel, stoop, climb, push, pull, and lift items weighing 70 lbs. or less.
• Stand or walk 95% of the workday.

SKILLS NEEDED/EXPERIENCE:

Experience in quantity food production and preparation preferred.

Must be pleasant, cooperative, and able to work with clients, co-workers, and the public.

Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.

Must be willing to maintain and update food service program by staying current on industry best practices

Must be able to read, write, and do basic mathematics such as extrapolation recipes, keeping records, making changes, counting money, and making reports.

Knowledge of me