Cook_position 1

JOB PURPOSE:

Prepares a variety of cold food service items, soups, and sauces by following established recipes and procedures.

This position description indicates in general the nature and levels of work, knowledge, skills, and abilities. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required or assigned to this position.

JOB DUTIES & RESPONSIBILITIES:

• Assists in preparing the kitchen for daily breakfasts and lunch by filling the line with the proper amounts of food.
• Ensures production of prep items; checks prep lists and determines what items are needed for the day.
• Prepares all salads and dressing for lunch and dinner.
• Prepares soups and sauces daily.
• Cleans and sanitizes stove, oven, utensils and food preparation surfaces.
• Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces; and weights and measures foods according to productions schedule.
• Distributes food and supplies as needed to ensure an efficient kitchen operation according to established production schedules.
• Ensures product rotation using first-in-first-out (FIFO) methodology; checks walk-in refrigeration units, shelves new product and makes sure old product is utilized first.
• Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner.
• Ensures proper storage of frozen and fresh food items and thawing of frozen food; ensures items are labeled properly.
• Reports any equipment malfunction to supervisor.
• Assists with serving and running for the cafeteria.
• Cleans dishes, servicing line, grills, walk-in freezers, baker's oven, and range hood. Sweeps, mops, wipes.
• Empties trash to the trash bins and complies with sanitation rules and regulations.
• Maintains a clean and safe working environment; complies with all safety regulations regarding the use of equipment, guards and other devices.
• Performs other duties as assigned.

SUPERVISION RESPONSIBILITIES:

• N/A

MINIMUM QUALIFICATIONS/REQUIREMENTS:

• High School Diploma or GED or PDP to acquire within 3 years
• Two years culinary prep cook or cook experience.
• Food Handlers Certification. Acquire within 6 months
• ServSafe Certification. Acquire within 1 year
• Valid state driver's license.
• Must be able to pass background check, with NO prior convictions of any felonies.

The Navajo Nation Preference in Employment Act applies to all hiring, promotions or transfers of individuals into this position.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS:

• Knowledge of food preparation methods and techniques.
• Knowledge of operation of food preparation equipment and machinery.
• Knowledge of operation of holding ovens.
• Knowledge of Native American dishes.
• Skill in cooking and preparing a variety of foods.
• Skill in safely using kitchen equipment.
• Ability to interact, and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to work independently and meet strict time lines.
• Ability to communicate effectively in the Navajo and English language.

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee may be required to stand for prolonged periods, walk and sit.
• Use hands for dexterity of motion.
• Stoop, bend, kneel or crouch.
• Have normal auditory, visual acuity, and verbal communications skills.
• The employee must occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

• Work is typically performed within an office and kitchen environment with loud noises.
• Exposure to heat, cold, fumes and steam.
• Tight time constraints and multiple demands are common.
• Evening and/or weekend work may be required. Extended hours and irregular shifts may be required.