COOK: Full-time 1^st shift position available. Scheduled hours will be 8:00am-6:30pm and requires working every other weekend. Previous cooking and food service experience preferred. HS Diploma or GED required. Will be required to have the ability to lift 50lbs.
 

KIND OF WORK:

OBJECTIVE: UNDER THE DIRECTION OF THE HEAD COOK AND THE SUPERVISION OF THE DIETARY SERVICES SUPERVISOR, PROVIDE HIGH QUALITY, NUTRITIOUS, WELL-PREPARED, AND ENJOYABLE FOOD UNDER SANITARY CONDITIONS.

DUTIES:
*PREPARES FOODS, BEVERAGES, AND SNACKS FOR SERVICE ACCORDING TO
STANDARDIZED RECIPES AND THERAPEUTIC MENUS.
*CHECKS MENUS AND SUPPLIES PRIOR TO SERVICE, AND NOTIFIES SUPERVISOR OF ANY NEEDED ITEMS AS WELL AS PROVIDING INPUT TO QUALITY, QUANTITY AND ACCEPTANCE OF ITEMS PURCHASED.
*MAINTAINS HIGH STANDARDS OF FOOD PREPARATION, FOOD HANDLING, AND FOOD STORAGE.
*HELPS TO EVALUATE, STANDARDIZE, AND DEVELOP NEW RECIPES FOR USE WITH THE STANDARDIZED MENUS.
*RESPONSIBLE FOR FOLLOWING PROPER PROCEDURES FOR THAWING AND REFRIGERATING FOOD ITEMS.
*ASSISTS WITH THE CLEANING OF THE DEPARTMENT, EQUIPMENT, AND KITCHENS ON THE WINGS ON A DAILY BASIS, AS WELL AS MAINTAINING THE CLEANLINESS OF WORK AREAS AND FOOD PREPARATION AREAS.
*ENSURES PROPER FOOD TEMPERATURES ARE REACHED AND MAINTAINED DURING COOKING, HANDLING, AND STORAGE OF ALL FOOD ITEMS.
*FOLLOWS PROPER TECHNIQUES FOR WASHING AND SANITIZING OF ALL DISHWARE, UTENSILS, AND POTS AND PANS.
*REPLACES FOOD ITEMS, EQUIPMENT, AND DISHES TO THEIR PROPER PLACES.
*OBSERVES PROPER LABELING AND DATING OF ALL FOOD ITEMS, OPENED AND JUST RECEIVED.
*FOLLOWS ALL SAFETY AND SANITATION REGULATIONS FOR THE DEPARTMENT AS WELL AS INFECTION CONTROL POLICIES.
*REPORTS ANY NEEDED REPAIRS OR SAFETY CONCERNS TO THE SUPERVISOR OR THE MAINTENANCE DEPARTMENT.
*MAINTAINS ANY NEEDED RECORDS AS SET FORTH BY THE SUPERVISOR.
*COMMUNICATES ANY CONCERNS, SUGGESTIONS, OR NEEDED CHANGES TO THE SUPERVISOR.
*PREPARES FOOD ORDERS IN THE ABSENCE OF/OR UNDER THE DIRECTION OF THE
DIETARY SERVICES SUPERVISOR
*FOLLOWS ALL AGENCY AND DEPARTMENTAL POLICIES AND PROCEDURES.
*DEMONSTRATES RESPECT FOR AGENCY PROPERTY AS WELL AS BEING RESPECTFUL
AND COURTEOUS TO OTHERS.
*ASSISTS IN ORIENTATION AND ON-THE-JOB TRAINING FOR NEW EMPLOYEES AS INSTRUCTED.
*ATTENDS MEETINGS AND TRAININGS AS ASSIGNED.
*FOLLOWS EMERGENCY PROCEDURES.
*ASSISTS CO-WORKERS AS NEEDED.
*FOLLOWS CONFIDENTIALITY POLICY.
*ADHERES TO THE CENTER’S CALL IN AND TIME OFF POLICY.
*MAINTAINS EXCELLENT ATTENDANCE AND PUNCTUALITY.
*UPHOLDS THE MISSION AND PHILOSOPHY OF THE CENTER.
*ENSURES ALL RESIDENTS ARE TREATED WITH DIGNITY AND RESPECT.
*PROVIDES NECESSARY SUPPORTS TO ALL RESIDENTS REGARDLESS OF HEALTH OR
BEHAVIORAL CONCERNS.
OTHER DUTIES AS ASSIGNED.


QUALIFICATIONS:

KNOWLEDGE AND ABILITIES:
ABILITY TO READ, WRITE, AND POSSESS BASIC MATH AND MONEY HANDLING SKILLS.
ABILITY TO FOLLOW AND ADJUST STANDARDIZED RECIPES TO NEEDED QUANTITIES.
ABILITY TO CARRY OUT WRITTEN AND ORAL INSTRUCTION.
HAS THOROUGH KNOWLEDGE OF MODIFIED DIETS.
ABILITY TO REMAIN ON FEET WHILE ON DUTY.
ABILITY TO ADJUST TO CHANGE.
ABILITY TO COORDINATE TIME SO AS TO PROVIDE MEALS AT THEIR OPTIMUM
QUALITY.
ABILITY TO BE COOPERATIVE, RESPECTFUL, AND COURTEOUS TO OTHERS.
ABILITY TO LIFT INVENTORY UP TO 50 POUNDS, AS WELL AS FREQUENT BENDING, STOOPING, AND LIFTING THROUGHOUT THE DAY.
ABILITY TO MEET PRE-EMPLOYMENT REQUIREMENTS (I.E. CRIMINAL BACKGROUND CHECK).
ABILITY TO MEET EMPLOYMENT REQUIREMENTS (I.E. HEALTH SCREENING, TB TEST).
ABILITY TO WORK WITH VARIOUS CLEANING AND SANITIZING SOLUTIONS, USING GLOVES AS NEEDED.
ABILITY TO WITHSTAND FLUCTUATIONS IN TEMPERATURE FROM HOT TO COLD.


TRAINING AND EXPERIENCE:
HIGH SCHOOL DIPLOMA OR EQUIVALENT.
PREVIOUS FOOD SERVICE EXPERIENCE, COOKING EXPERIENCE PREFERRED.


* DENOTES ESSENTIAL FUNCTIONS OF THE POSITION.



THE STATEMENTS HEREIN ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK BEING PERFORMED BY EMPLOYEES ASSIGNED TO THIS POSITION. THEY ARE NOT INTENDED TO BE CONSTRUED AS AN EXHAUSTIVE LIST OF ALL RESPONSIBILITIES, DUTIES, AND SKILLS REQUIRED OF PERSONNEL SO EMPLOYED.


Revised 7/16