Cook - Part Time 19 Hours/Week (Broward Addiction Recovery Center)

About the role

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.

Responsibilities

• Perform a variety of essential kitchen safety and sanitation duties in receiving, stocking, storing, preparing, and serving of foods.
• Maintain all equipment used in cooking, food preparation, food storage, and cleaning/sanitation in a safe and efficient manner.
• Use recipes and job knowledge to prepare or supervise the preparation of foods, vegetables, meats, and beverages for various meals, ensuring high quality taste and appearance.
• Prepare foods for therapeutic or special diets.
• Cook and prepare trays and/or load food carts or steam tables for serving clients.
• Assist in planning menus to provide adequate nutrition to clients and adapt to changes such as food substitutions and numbers served.
• Participate in cost containment and efficient food production procedures.
• Receive, stock supplies, clean food preparation and serving areas, and perform related work as required.
• Assist in ordering supplies in proper quantity, checking orders received for proper weight and satisfactory quality.
• Clean stoves, cookers, kettles, pots, pans, refrigerators, food grinders, mixers, tables, kitchen utensils, and kitchen areas to meet sanitation standards.
• Perform inventory management under the supervision of the supervisor.
• Attend staff trainings, supervision meetings, and appropriate staff meetings as assigned.
• Participate in conducting food satisfaction surveys and assist in developing improvement plans based on client feedback.
• Participate in performance improvement programs.
• Prepare and complete simple reports and forms related to job duties.
• Assist in training and development of food service workers and temporary staff.
• Assist in planning and running the kitchen and food service operations and in scheduling staff in the absence of the regular supervisor or as assigned.
• Perform related work as assigned.

Requirements

• Two (2) years experience in food preparation, handling, storage, and kitchen sanitation or closely related experience.
• Must be able to work flexible schedule including mornings, evenings, weekends, and holidays.
• Must possess and maintain a Florida Food Manager Certification (i.e., ServSafe or similar).

Preferences

• Associate’s degree from an accredited college or university in food service, hospitality, or similar industry.
• Bachelor’s 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.

Skills

• Knowledge of recipe development, general nutrition, and large quantity food preparation.
• Ability to make independent decisions in a logical, responsible, and compassionate manner.
• Ability to work cooperatively with a diverse group of staff and clients.
• Action Oriented: Takes on new opportunities and tough challenges with urgency, energy, and enthusiasm.
• Plans and Aligns: Prioritizes work to meet commitments aligned with organizational goals.
• Ensures Accountability: Holds self and others accountable to meet commitments.
• Drives Results: Consistently achieves results, even under tough circumstances.
• Collaborates: Builds partnerships and works collaboratively with others.
• Customer Focus: Builds strong customer relationships and delivers customer-centric solutions.
• Instills Trust: Gains confidence and trust through honesty, integrity, and authenticity.
• Values Differences: Recognizes the value of diverse perspectives and cultures.

Work Environment

Physical Demands

Performs medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing, and raising objects. 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.