Food Service Worker/Cook

About the role

The role of Cook is responsible for preparing and cooking food according to established recipes and dietary guidelines, typically in a food service or institutional setting. This job reports to the building IDD Director.

Shift

Alternating schedule of:

• Monday, Tuesday, Friday, Saturday 6:30AM – 7:30PM
• Sunday, Wednesday, Thursday – 6:30AM – 7:30PM

Minimum Qualifications

• A high school diploma or equivalent.
• Experience in food preparation, particularly in a institutional setting

Duties and Responsibilities

• Meal Preparation: Following specific recipes and meal plans to prepare breakfast, lunch, or dinner items. This can involve cooking large quantities of food, ensuring proper portion control, and maintaining the quality and taste of the dishes.

• Food Safety and Sanitation: Adhering to food safety standards, including proper handling, storage, and preparation of food items. Keeping the kitchen area clean, washing dishes, and ensuring all equipment is sanitized.

• Inventory Management: Assisting in managing food inventory by tracking ingredients, notifying supervisors of low stock, and helping with the receipt and storage of food supplies.

• Collaboration: Working closely with other kitchen staff to ensure timely meal service and adherence to dietary requirements.

• Customer Service: Occasionally interacting with staff and residents to serve meals, accommodate dietary restrictions.

• Record Keeping: Logging temperatures of food items and equipment, documenting food usage, and following procedures for food waste management.

• Flexibility: Full-Time Cooks need to be on a flexible schedule, including weekends and holidays, and are expected to perform their duties efficiently and in accordance with health regulations.

Knowledge & Abilities

• Knowledge:

  • Basic verbal and written communication skills to complex ideas and concepts to residents.
  • Ability to prepare and serve meals and snacks in compliance with approved menus provided by a Registered Dietician.
  • Familiarity with USDA meal requirements for adults in terms of portion size and nutritional content.
  • Basic knowledge of nutrition, including managing food allergies and dietary restrictions.
  • Basic knowledge on how to perform simple arithmetic operations, such as working with fractions, percentages, and ratios.