Cook

Duties and Responsibilities:

• Prepare monthly menus including breakfast, lunch, dinner and snacks according to nutritional guidelines (Includes other sites)

• Maintain, keep current and submit, to the designated supervisor the following documentation for review according to established timelines:
• • Daily meal count sheets
  • Temperature logs
  • Salad production log
  • Condiment usage log
• Follow recommendations State and County health inspection and DOE review and internal inspections
• Maintain the upkeep and cleaning of kitchen and pantry areas at all sites, meeting health, fire and safety standards at all times.
• Prepare and prepare special dietary menus for clients with defined nutritional needs.
• Prepare meals, snacks and refreshments for special activities.
• Maintain positive relationships with staff and clients.
• Cooperate with client service planning teams.
• Ensure facilities have needed supplies to prepare breakfast and evening snack.
• Comply with safety regulations for transportation of food to outside facilities.

Knowledge of maintaining records, inventory control

• Ability to multitask, monitor, and assess duties

• Ability to inspect food for quality

• Knowledge of food temperatures to ensure food safety

This employee will provide healthy, nutritious meals and snacks in compliance with nutrition, health and sanitation standards. Under direction of the lead cook, this employee is responsible for meal preparation for all assigned residential settings served by the central kitchen. This employee will ensure that all kitchens, food preparation and food storage areas meet health and sanitation standards. This employee will ensure compliance with safe work practices and maintain safe environments in compliance with established agency standards, licensing regulations and generally accepted practices.