Cook (BARC Residential)

General Description

Performs skilled cooking and food preparation and service tasks. Works under close to general supervision according to set procedures, but determines how or when to complete tasks.

Schedule

5 days a week, 9:30am-5:30pm, with rotating schedule including alternating weekends.

Minimum Education and Experience Requirements

• Requires two (2) years experience in food preparation, handling, storage, and kitchen sanitation or closely related experience.

Special Requirements

• Must be able to work flexible schedule including: mornings, evenings, weekends, and holidays.

Special Certifications and Licenses

• Must possess and maintain a Florida Food Manager Certification (i.e., ServSafe or similar).

Preferences

• Associates degree from an accredited college or university in food service, hospitality or similar industry
• Bachelors degree from an accredited college or university in food service, hospitality or similar industry
• CDM (Certified Dietary Manager, Certified Food Protection Professional)
• Vocational certification or diploma from an accredited school in food service, hospitality or similar industry
• Bilingual

Scope of Work

• Work is performed according to established food service procedures and State health and nutritional guidelines, with employees responsible for applying knowledge and experience to tasks performed.
• Work is reviewed for quality, quantity and/or accuracy.
• Must be able to perform a variety of essential kitchen safety and sanitation duties in receiving, stocking, storing, preparing, and serving of foods.
• Ability to maintain all equipment used in cooking, food preparation, food storage, and cleaning/sanitation in a safe and efficient manner.
• Uses recipes and job knowledge to prepare or supervise the preparation of foods, vegetables, meats, and beverages for various meals giving due care to achieve high quality taste and appearance.
• May prepare foods for therapeutic or special diets.
• Knowledge of recipe development, general nutrition, and large quantity food preparation.
• Responsible for cooking and preparation of trays and/or loading of food carts or steam tables for serving clients.
• May assist in the planning of menus to provide adequate nutrition to clients.
• Ability to adapt to changes (i.e., food substitutions and numbers served).
• May participate in cost containment and efficient food production procedures.
• Knowledge of receiving, stocking supplies, cleaning food preparation and serving areas, and other related work as required.
• May assist in ordering supplies in proper quantity, checking orders received for proper weight and satisfactory quality.
• Cleans stoves, cookers, kettles, pots, pans, refrigerators, food grinders, mixers, tables and kitchen utensils and kitchen areas as to meet sanitation standards.
• Ability to make independent decisions in a logical, responsible, and compassionate manner.
• Ability to work cooperatively with a diverse group of staff and clients.
• Performs inventory management under the supervision of the supervisor.
• Attend staff trainings and supervision meetings as necessary and/or required.
• Attend appropriate staff meetings as assigned.
• May participate in conducting food satisfaction surveys.
• May assist in the development of improvement plans based on client feedback.
• May participate in performance improvement program.
• May prepare and complete simple reports and forms related to job duties.
• Assists in training and development of food service workers and temporary staff.
• Supervision of others is not a normal responsibility of this position; however, employees may be responsible for guiding and instructing new employees or temporary workers.
• Assists in planning and running the kitchen and food service operations and in scheduling staff in the absence of the regular supervisor or as assigned.
• Performs related work as assigned.

Work Environment

Physical Demands: Performs medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing and raising objects and also involves exerting between 20 to 50 pounds of force on a regular and recurring basis and 50 to 100 pounds of force on an occasional basis.

Unavoidable Hazards: Must be knowledgeable of OSHA guidelines regarding kitchen hazards, including safety, ergonomic, and other health hazards.

Competencies

• Action Oriented: Takes on new opportunities and tough challenges with a sense of urgency, high energy, and enthusiasm. Tackles what needs to be done with enthusiasm, working quickly and without undue oversight.
• Plans and Aligns: Plans and prioritizes work to meet commitments aligned with organizational goals. Gains a clear understanding of the main tasks needed to complete work in the right sequence. Identifies the support and resources needed to carry out plans; delivers on time at an acceptable quality level.
• Ensures Accountability: Holds self and others accountable to meet commitments. Operates with a clear sense of responsibility; learns about, and adheres to, most policies, procedures, and work requirements. Takes steps to ensure work is done properly, communicates status, and addresses any errors.
• Drives Results: Consistently achieves results, even under tough circumstances. Does what is necessary to meet goals and deliver expected results with acceptable quality. Shows consistent effort to complete even unpleasant or routine tasks in a timely manner; maintains work focus despite obstacles or setbacks.

County Core Competencies

• Collaborates: Building partnerships and working collaboratively with others to meet shared objectives.
• Customer focus: Building strong customer relationships and delivering customer-centric solutions.
• Instills trust: Gaining the confidence and trust of others through honesty, integrity, and authenticity.
• Values differences: Recognizing the value that different perspectives and cultures bring to an organization.