GENERAL DESCRIPTION

The Cook will prepare meals, follow establishment recipes, prepares ingredients, and adhere to the daily menu and food health and safety procedures. Work may include operating a grill, oven, or fryer.

Shift: Typically 6am – 2:00pm and 10:00am-6:00pm (Varies According to Organizational Needs)

Status: Full Time – Non-Exempt

Reports To: Food Services Program Director

TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)

Prepare meals and supervise resident work crew assisting in preparing meals, ensuring meals are ready on time, served attractively and in proper portions to maintain contract obligations, meet government standards and enhance residents’ enjoyment of the meals.

Assist with providing leadership to peers and resident kitchen staff through work assignments, monitoring, review of results, and technical instruction or training in the absence of the senior team to ensure the food service department functions orderly.

Assist with cleaning the kitchen and equipment per the state, city, and county safety and sanitation requirements (i.e., gloves, sink, refrigerators, etc.), ensuring the protective guards are in place on the slicing machine, sharp objects kept in the proper location, spills wiped clean immediately to ensure safety, keeping a clean workplace per company and agency contractual requirements.

Responsible for training and supervising resident crew in presenting the food, so it is tasty and appealing to enhance the resident’s enjoyment of the meal.

Responsible for the collection of trash removal from the service area.

Supervise the receiving and verifying of food supplies, unloading of trucks, and security of doors in the area so that the facility is only charged for merchandise that is received and the food services are secure. Forward all invoices to Supervisor.

Ensure sufficient stock for meals is on hand and that all stock items are rotated so that food is fresh and spoilage and cost are kept to a minimum.

Communicate any maintenance problems, equipment failures, inventory shortages, and resident or staff issues to senior staff promptly.

Monitor all resident activity in the kitchen and dining room, and take appropriate action to correct any problems, so that corrective measures can be implemented before a significant problem occurs.

Package food for delivery to other facilities based on individual facility’s needs; deliver food safely and in a timely. 

Comply with facility safety rules; take appropriate corrective actions to ensure work is performed safely and without injury to self or others.

Communicate effectively with all levels of staff.

MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE

High School Diploma or GED

At least six (6) months of cooking experience is required. Preferably in an institutional setting.

Serve Safe Certification required.

Previous experience in a team environment and various cooking methods preferred.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

Must be well-organized, detail-oriented, task-driven,

Ability to work independently and set daily priorities by maintaining a weekly and monthly schedule.

Ability to communicate effectively with staff on every organizational level.

PHYSICAL REQUIREMENTS

Frequently standing, walking, stair climbing, bending, lifting (max. 50 lbs.), and gross and fine manual dexterity will be required.

Must be able to visually observe, understand and interpret resident behavior, and possess a keen sense of smell.

Work around scorching surfaces such as stoves, steam, steam tables, and cold areas such as walk-in freezers or refrigerators.

Will be exposed to various environmental conditions, including heavy traffic and unsafe neighborhoods.