Cook

About the Role

Under the direction of the Chef Manager or designee, the incumbent prepares, seasons, and cooks food for the Douglas County Health Center (DCHC).

Responsibilities

• Prepare, clean, and organize workstation; replenish station during service and for the next shift.
• Establish and maintain effective work relationships with clients, supervisors, County employees, elected officials, attorneys, law enforcement, judges, other agencies, and the public.
• Comply with Civil Service Rules, collective bargaining agreements, County policies, department policies, and laws to create a cooperative, safe, respectful, and quality work environment.
• Ensure the preparation of supplies, prep lists, and items according to recipes and production records.
• Prepare various equipment, utensils, and grill for the shift.
• Comply with established food and safety requirements, department procedures/protocols, and privacy laws (e.g., Health Insurance Portability and Accountability Act).
• Prepare orders based on printed tickets and cook food.
• Manage multiple food orders simultaneously, monitoring incoming food orders.
• Garnish plates for presentation and include correct food and sides in every order.
• Assist other cooks in preparing food or other team members.
• Store food properly.
• Clean and sanitize workstation and equipment; sweep and mop kitchen floors.
• Respond to emergency codes.
• Maintain job knowledge and skills (e.g., training, webinars, seminars, conferences, continuing education).
• Assist in training new Food Service employees.
• Report to work with regular, consistent attendance.
• Perform other duties as assigned and directed.

Requirements

• High school diploma or equivalent required.
• One (1) year of food preparation experience required.
• Douglas County Health Department Food Handler Prep Cook Certification obtained within 30 days of hire and maintained every 2 years throughout employment required.
• Completion of a pre-employment criminal record check, physical assessment, and conditional offer drug screen required.
• Equivalent combination of education and work experience may be substituted for requirements on a year-for-year basis.

Physical Requirements & Working Conditions

Work is performed in a kitchen setting with a moderate noise level. Work hours may vary, including days, weekends, overtime/extra hours, holidays, and emergency call-in. The role involves exposure to mechanical, electrical, and burn hazards, fumes/odors, and potential exposure to extreme heat/cold. Work may be stressful due to multiple/changing priorities, limited resources, and time constraints.

• Extended periods of standing, walking, balancing, reaching, frequent lifting, pushing, pulling, bending, and occasional sitting, kneeling, and climbing.
• Frequently lift and/or carry objects weighing up to 25 pounds and occasionally up to 50 pounds.
• Required sensory abilities include vision, hearing, smell, taste, and touch. Must be able to determine the palpability of foods.
• Visual abilities (correctable to normal ranges) include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.
• Communication abilities include the ability to talk and hear within normal ranges.
• Must possess hand-eye coordination and manual dexterity necessary to operate computers and other equipment.