Production Cook

LIFECARE ALLIANCE

POSITION TITLE:              Cook  (507)

REPORTS TO:                   Chef Production Manager

POSITION SUMMARY:

This position is responsible for preparing menu items for all meal programs using established recipes and cooking procedures.  Employee will use large quantity food equipment.  Employee must incorporate safe food handling and good sanitation practices into all job tasks.  Work requires attention to quality and detail.  This position will have frequent contact with all kitchen personnel. A positive and cooperative image and attitude is crucial for this position.  Work is performed under the general supervision of the Production Supervisor and the Chef Production Manager.

PRINCIPLE RESPONSIBILITIES/ESSENTIAL FUNCTIONS:

Responsible for preparing and cooking food for all meal programs as assigned, using standardized recipes and established cooking procedures.  Reports recipe yields to supervisors daily. 

Responsible for using small and large quantity cooking equipment to prepare foods. Employee operates convection ovens, large mixers, steam kettles, knives, whips, and other equipment as needed to complete job tasks.  Responsible for reporting any equipment malfunctions to supervisor.

Incorporates safe food handling practices into all job tasks.   Follows department procedures for sanitation, and temperature monitoring and documentation.

Ensures food items produced meet department standards for quality, taste and appearance.  

Responsible for cleaning work areas as assigned.

Responsible for completing other departmental and agency duties as assigned. This includes participating in departmental meetings and trainings. 

WORKING CONDITIONS:

Work is performed in a large institutional kitchen.  May work in refrigerated and freezer areas in the kitchen.   Work scheduled hours per day between a.m. opening and p.m. closing Monday through Friday with some weekends as assigned. Days off during the week will be scheduled when weekend work is required.  Must work holidays as assigned.

QUALIFICATIONS:

High school degree or equivalent. 

Prefer 6 months food service experience. 

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of food safety, sanitation, and personal hygiene standards.

Ability to work quickly and accurately in a fast-paced environment.

Ability to follow oral and written instructions.

Ability to work in a team environment.

Ability to read, write and speak English.

Ability to perform basic math. 

Ability to identify quality standards in finished food products. 

Ability to work independently with general supervision.