Cook

About the Role

Prepares meals for participants in on-site programs and for home delivery. Performs other kitchen and food service activities as directed. Work methods are easily learned and employees follow detailed instructions. Routinely solves problems to maximize effectiveness in providing top quality products and services.

Responsibilities

• Prepare meals for participants by following recipes and performing safe food handling techniques.
• Prepare and pack meals for home delivery.
• Keep work units and equipment clean and sanitary at all times.
• Wash dishes and place into designated storage areas.
• Prepare grocery inventory and grocery order.
• Stock groceries monthly.
• Prepare weekly milk and fresh produce list and purchase from approved local supplier.
• Maintain temperature logs.
• Attend all required training.
• Maintain strict confidentiality in all matters pertaining to participants and the agency.
• Obey all AASC rules and regulations.
• Adhere to Health Insurance Portability and Accountability Act (HIPAA) rules and avoid profanity or gossip.

Requirements

• One year of experience in food preparation, handling, storage, and sanitation measures is required.
• Training or education in food preparation, handling, storage, and sanitation is preferred.
• ServeSafe certification is preferred.
• Must provide good references from previous employment.
• Must have reliable transportation to and from the work site.

Qualifications

• Graduation from high school or equivalent is preferred.
• Training in vocational or business education while in high school is preferred.

Skills

• Knowledge and skills in applying fundamental principles of food service and handling.
• Culinary expertise.
• Knowledge and application of sanitation principles.
• Knowledge and experience in applying operational safety and risk management within a food service environment.
• Organizational skills to maintain inventory.
• Attentiveness to detail in following recipes.
• Ability to multitask and make decisions in the kitchen quickly and effectively.
• Physical ability to perform required duties.
• Ability to understand and carry out exact oral or written instructions without close or constant supervision.
• Ability to deal courteously and effectively with the public.

COOK GRADE: 5 | REPORTS TO: Director of Nutrition