Cook

Responsibilities

• Perform food preparation, cooking process, serving, and cleaning.
• Monitor and report inventory levels and perform periodic inventory assessments.
• Ensure the storage of all food products in compliance with health and safety regulations.
• Keep the kitchen clean, organized, and ready for state inspection at any time.
• Wear recommended protective equipment, including nonslip shoes, cut resistant gloves when using a knife, and protective eyewear when working with chemicals.
• Maintain daily logs and records, such as temperatures of food, steam tables, and other equipment.
• Assist in creating monthly menus for approval by registered dietitian.
• Participate in staff meetings and trainings as designated by management.
• Perform other duties as assigned by the Director or Assistant Director.

Requirements

• High School Diploma or equivalent preferred, must be 18 years of age.
• Physically able to lift up to 50lbs.
• Working knowledge of food service and nutritional guidelines and best practices.
• In-depth knowledge of kitchen health and safety regulations and use of kitchen equipment.
• Attention to detail and a focus on customer service.
• Excellent communication, organization, interpersonal, problem-solving, conflict management, and time management skills.
• Ability to collaborate with other staff to identify and facilitate improvements to the food service programs.
• CPR/First Aid certificate and ServSafe Food Handler certificate or become certified within 3 months of hire.
• Positive attitude.