Cook - Part Time

Essential Duties and Responsibilities

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director.
• Ensures proper preparation, portioning, and serving of food according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Prepares food in a timely manner at specified mealtimes.
• Assumes responsibility for total kitchen operations in multiple kitchens and handles all situations in the kitchens according to policy.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of dishes, utensils, and chafing equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Suggests menu or recipe changes to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen, and food storage areas.
• Keeps accurate temperature logs.
• Preps for meals and stocks the kitchens to dining standards.
• Covers meals with care staff aides/servers.
• Responsible for helping with commissary duties including cleaning, receiving truck delivery, putting up stock, breaking down boxes and throwing them away.
• Efficiently uses time to complete assigned work.
• Able to effectively communicate in English and understand and follow written and oral instructions.

Qualifications

• Educational Requirements and Experience: High School Diploma or General Education Degree (GED) preferred; and minimum of one to three months related cooking experience and/or training; or equivalent combination of education and experience. Positions require knowledge of special diets.
• Certifications, Licenses and other Special Requirements: State Food Service Certification required, if applicable.
• Knowledge, Skills and Abilities: Language Ability, Mathematical Skills, Cognitive Demands, Physical Demands, Loading Job Application.