Cook

Incumbent works under the direction of Chef Manager or designee, preparing, seasoning and cooking food for the Douglas County Health Center (DCHC). 

• Prepare, clean, and organize workstation; replenish station during service and for next shift.

• Establish and maintain effective work relationships with clients, supervisors, County employees, elected officials, attorneys, law enforcement, judges, other agencies, and the public.

• Comply with Civil Service Rules, collective bargaining agreements, County policies, department policies and laws to create a cooperative, safe, respectful and quality work environment.

• Ensure the preparation of supplies, prep lists, and items according to recipes and production records.

• Prepare various equipment, utensils, and grill for the shift.

• Comply with established food and safety requirements, department procedures/protocols, and privacy laws (e.g., Health Insurance Portability and Accountability Act).

• Prepare orders based on printed tickets and cook food.

• Manage multiple food orders simultaneously monitoring incoming food orders.

• Garnish plates for presentation.

• Include correct food and sides in every order.

• Assist other cooks in preparing food or other team members.

• Store food properly.

• Clean and sanitize workstation and equipment; sweep and mop kitchen floors.

• Respond to emergency codes. 

• Maintain job knowledge and skills (e.g., training, webinars, seminars, conferences, continuing education).

• Assist in training new Food Service employees.

• Report to work with regular, consistent attendance.

• Perform other duties as assigned and directed.

• High school diploma or equivalent required.*

• One (1) year of food preparation experience required.*

• Douglas County Health Department Food Handler Prep Cook Certification obtained within 30 days of hire and maintained every 2 years throughout employment required.

• Completion of a pre-employment criminal record check, physical assessment and conditional offer drug screen required.

• *Equivalent combination of education and work experience may be substituted for requirements on a year-for-year basis.

• The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed in a kitchen setting. Noise level is usually moderate. Work hours are typically standard day-shift hours; however, schedule may vary (e.g., days, weekends, overtime/extra hours, holidays, emergency call-in). Work involves exposure to mechanical, electrical and burn hazards, fumes/odors and potential exposure to extreme heat/cold. Work may be stressful when dealing with multiple/changing priorities, limited resources, and time constraints. 

• Work requires some physical activity, including extended periods of standing, walking, balancing, reaching, frequent lifting, pushing, pulling, bending, and occasional sitting, kneeling, and climbing. Work also requires the ability to frequently lift and/or carry objects weighing up to 25 pounds and occasionally up to 50 pounds. 

• Required sensory abilities include vision, hearing, smell, taste and touch. Taste and smell abilities include the ability to determine the palpability of foods. Visual abilities, correctable to normal ranges, include close, distance, color and peripheral vision, depth perception, and the ability to adjust focus. Communication abilities include the ability to talk and hear within normal ranges. Incumbent must possess the hand-eye coordination and manual dexterity necessary to operate computers and other equipment.

Salary : $22 - $30