COOK

QUALIFICATIONS: High school education or G.E.D. plus 1 year experience in commercial or residential facility food preparation. Must have valid driver’s license and own transportation.

Visual acuity for appraising appearance of food. Talking and hearing to communicate with clients, staff, vendors, and to detect timers for ovens. Lifts food items, canned goods, etc., into storage and food preparation area up to 25 lbs. Frequent stooping and kneeling when retrieving stored items or food from ovens. Manual dexterity needed to manipulate kitchen utensils and equipment. Possible exposure to biohazardous and hazardous waste and bloodborne pathogens. Possible exposure to infections and communicable diseases.

PHYSICAL AND ENVIORMENTAL DEMANDS: Visual acuity for appraising appearance of food. Talking and hearing to communicate with clients, staff, vendors, and to detect timers for ovens. Lifts food items, canned goods, etc., into storage and food preparation area up to 25 lbs. Frequent stooping and kneeling when retrieving stored items or food from ovens. Manual dexterity needed to manipulate kitchen utensils and equipment. Possible exposure to biohazardous and hazardous waste and bloodborne pathogens. Possible exposure to infections and communicable diseases.

JOB SPECIFIC FUNCTIONS:

1. Prepares food items and meals according to approved menus.

2. Assists in preparation and assists in assessing production of cafeteria meals and board snacks to avoid over/under production of foods.

3. Monitors clean up and client chore activities.

4. Assists in training of clients/staff in assigned chore activities.

5. Coordinates loading, delivery and pick up of food/supplies.

6. Assists in maintaining inventory of all food and supply items and ensures appropriate items are stocked.

7. Ensures all equipment and food preparation utensils are maintained for sanitation and in proper working order.

8. Ensures that all foods prepared meet required dietary recommendations and standards.

9. Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.

10. Ensures that required sanitary standards are maintained throughout food preparation and serving process.

11. Instructs clients and other staff in approved operating procedures/standards of kitchen equipment.

12. Assists in preparation, maintenance and implementation of weekly menu.

13. Assists in cafeteria and kitchen to ensure standards of quality, sanitation and efficiency are met.

14. Transports prepared meals to/from Crisis Stabilization Unit.

15. Participates in agency continuing quality improvement (CQI) activities.

• Performs other duties as assigned.

MANDATORY REQUIREMENTS:

1. Adheres to Communicare, Inc. policies and procedures.

2. Attends mandatory in-services and other training/educational programs as required.