What are the responsibilities and job description for the Prep Cook position at Kennedy Services?
A government entity is seeking a Cook II to join the team at a residential facility. This position is responsible for preparing and serving nutritious meals in a safe, sanitary environment. The role requires skill in large-scale food preparation and may involve training or reviewing the work of lower-level kitchen staff.
Key Responsibilities
Prepare vegetables, salads, meats, and beverages by baking, frying, broiling, steaming, and mixing according to recipes and dietary guidelines.
Apply proper food-handling practices, including safe storage and temperature control.
Operate kitchen equipment such as ovens, stoves, mixers, and coffee urns.
Clean and maintain utensils and work areas to meet health and safety standards.
Safeguard equipment, utensils, and food from contamination or spoilage.
Keep records of supplies and the number of meals served.
May train and review the work of dietary workers or food service assistants.
Qualifications
Experience: Three (3) years of large-scale food preparation in a restaurant, hospital, or comparable institution, including cooking meats and vegetables and preparing salads and beverages.
Education: No specific education required.
Equivalent combinations:
Graduation from an accredited vocational/technical high school with a major in food service may substitute for up to two years of experience.
U.S. military service in culinary or food service roles may substitute on a year-for-year basis.
Preferred Qualifications
Knowledge of the Federal Child Nutrition Program.
Current ServSafe Certification.
Prior experience in a similar government facility or previous employment as a cook through a temporary service with successful evaluations.
Schedule & Work Environment
Full-time schedule, with potential weekend and holiday shifts.
May be assigned to varying shifts and subject to call-in.
Work may take place in areas of extreme heat or cold.
