Cook/Food Service Worker

Description Summary: The Cook/Food Service Worker is responsible for assisting with the preparation, cooking, and serving of high-quality, nutritious meals for clients, including women in recovery, children, and individuals with special dietary needs. This position supports all aspects of kitchen operations, including food prep, meal service, cleaning, and maintaining compliance with all food safety and sanitation standards. The Cook works collaboratively with the Lead Cook and Kitchen Supervisor to ensure meals are prepared and served safely, efficiently, and in accordance with agency standards. Schedule: Sunday-Thursday from 10am-6pm (Friday-Saturday off) Responsibilities Organizational Standards: Adhere to all Palmer goals, strategies, and valuesMaintain strict confidentiality in accordance with Palmer policies and applicable state and federal lawsRole model appropriate behavior, professional boundaries, respectful communication, and personal appearance in accordance with the Employee Dress Code Food Preparation & Cooking Assist with meal prep, cooking, and portioning of all food items according to established menus and recipesFollow standard recipes and accommodate special dietary orders as directedEnsure food is cooked, held, and served at proper temperatures to maintain quality and safetyAssist in preparing ingredients (washing, chopping, measuring, mixing, etc.) for upcoming meals Meal Service & Client Support Ensure meals and snacks are served on time and presented attractivelyAssist with serving meals to clients in a respectful, professional, and efficient mannerCommunicate courteously with clients and staff while maintaining professional boundaries Sanitation & Safety Maintain compliance with USDA, CACFP, DHS, and Health Department regulations for food safety and sanitationClean and sanitize all kitchen equipment, utensils, and work areas throughout and after meal serviceProperly store and label all food items, ensuring appropriate rotation and minimal wasteFollow personal hygiene and safety standards at all times Kitchen Operations Assist with inventory management and ordering. Help receive and store deliveries in accordance with proper food handling proceduresSupport kitchen closing duties by completing cleaning checklists and preparing items for the next day’s mealsProvide clear written or verbal instructions to staff for reheating, serving, or storing food when applicable Professional Development Participate in ongoing in-service training and staff development programsMaintain current certifications as required by the Oklahoma Department of Health and Palmer policiesMaintain knowledge of agency policies, procedures, and food service standards Other Duties Assist the with special events, menu changes, or kitchen projects as neededPerform other related duties as assigned by the Program Director This job description is not designed to contain a comprehensive list of activities, duties, and responsibilities that are required of the employee in this position. Responsibilities and requirements may change at any time with or without notice. Requirements Requirements: Current Oklahoma Department of Health Food Handler’s Permit (required)Minimum of 2 years of experience in food service or institutional cookingAbility to follow recipes, prepare ingredients, and cook meals to standard qualityKnowledge of Health Department regulations for food storage, preparation, and sanitationStrong communication and teamwork skillsBasic computer skills (Microsoft Word, Excel, Outlook)Availability to work evenings, weekends, and holidays as neededValid Oklahoma Driver’s License and acceptable driving record (if operating company vehicle)Previous experience in a commercial or institutional kitchen preferred Physical Requirements Ability to lift up to 60 poundsAbility to stand for extended periods of timeJob requires twisting, lifting, standing, sitting, walking, stretching, kneeling, bending, and squatting Palmer Continuum of Care, Inc. is a tobacco-free environment. Palmer does not allow the use of tobacco products in any program sites or vehicles by employees, consumers, volunteers or visitors. Employees shall not use to tobacco products while providing services in a consumer’s or consumer’s extended family’s home.