Cook I - Evaluation Center

About the role

Under the supervision of the Comprehensive Program Supervisor, the Cook I receives direction from the Food Services Supervisor on the preparation, cooking and serving of the predetermined daily menus. The Cook I also assists with maintaining a sanitary environment and inventory.

Responsibilities

• Prepare, cook, and serve meals and snacks in accordance with the daily menus
• Review and follow the daily menu
• Ensure all required items, food, utensils and equipment, are available prior to meal preparation
• Prep and handle food under sanitary guidelines and procedures
• Maintain SERV Safe food handler certification
• Ensure that kitchen, dining areas, and food preparation/serving equipment are cleaned and maintained in a sanitary and orderly manner
• Keep kitchen, dining room, serving area, supply closet(s), and walk-ins sanitized and orderly
• Keep the kitchen orderly while working and properly sanitized immediately after meal service is complete
• Oversee consumer activity in the dining room and address areas that need to be cleaned promptly
• Clean floors, tables and counters after each meal
• Assist with monitoring food and kitchen supply inventories, ordering, deliveries, and proper storage
• Review deliveries for accuracy, verify each delivery and sign for receipt of goods, noting any discrepancies on receipt
• Inspect food storage, both dry and refrigerated, to ensure optimum storage conditions
• Report any inventory or storage concerns immediately to the Food Services Supervisor or the Comprehensive Program Supervisor
• Complete additional assignments/projects accurately and in a timely manner

Minimum and Additional Requirements

• Applicant must be 18 years of age
• Shift: Monday – Thursday 11 am – 7 pm and Friday 6 am – 2 pm

Preferred Qualifications

• Prior kitchen experience preferred
• SERV Safe food handler certification preferred

Knowledge, Skills and Abilities

• Knowledge of food safety preparation, procedures and sanitation
• Understanding of common ingredients and food prep
• Strong organizational skills to manage time efficiently and multitask
• Ability to work well in a team setting
• Strong communication skills, both verbally and written
• Ability to use standard kitchen equipment to include knives
• Ability to adapt and be flexible to changing circumstances
• Ability to stand for long periods of time and squat, bend, kneel, and climb as needed
• Ability to lift and move/carry up to 50 pounds or more with assisted device