Part-Time - Cook

General Summary:

Under the General Supervision of the Director and Consultant Dietitian the Charge Cook is responsible for the preparation of foods for our residents and personnel.  Supervises and instructs cooks helper and dining room aids, and dishwashers.  It is the responsibility of the charge cook to maintain the highest quality of food productions, portion control, using standardized recipes.  May be responsible for general supervision of dietary department when the director is absent.

Functions:

Responsibilities:  Preparation of all food, in right quantities, in the right time frame, and to meet all sanitation requirements.  Using standardized recipes and good portion control, to prevent waste and assure high quality products.  Care and cleaning of equipment.  Work with all employees in production and cleaning.

Physical Demands:

1.  Stands, and walks short distances most of the working day.  Stoops for, reaches for, and lifts food and equipment.

2.  Lifting any object in excess of 40 pounds will need the assistance of equipment or another person.

Special Demands:  Must be able to supervise, and work with others.  Must be mentally alert, accurate in measurements, be able to handle food and equipment efficiently and safely.  Must make good judgement calls.  Must maintain efficient standards of operation.

Working Environment:  Works in a clean, well lighted, well ventilated kitchen.  Must be able to withstand heat  while working around stoves and ovens and changes in temperature when going in and out of refrigerators and freezers.  Must be cautious while working with kitchen equipment and avoid cuts and burns and while working on wet & slippery floors to avoid falls.

General Explanation

1. All duties and responsibilities listed are essential job functions.  Marginal functions that are incidental to the performance of fundamental job duties have been excluded.
2. Employees will be required  to perform any other job related duties requested by the supervisor.
3. Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, employee will possess the mental abilities or aptitudes to perform each duty proficiently.
4. All requirements are subject to possibility modification to reasonably accommodate individuals with disabilities.

Qualifications:

Education and Training  Must be able to read, write and follow simple oral and written  instructions. High School Diploma preferred.  Prefer to have some formal training in cooking and handling of food.

Personal                           Good personal hygiene.

Job Knowledge           Must be familiar with foods and preparation methods.  Must know cooking temperatures for quality and safety.  Must be able to use a time table so food is not cooked too soon.  Must be able to use leftovers