Cook

PART-TIME Schedule TBD

Responsibilities:

1. Assures that required menu items are prepared in sufficient quantities to serve clients and staff. Follow clear directions for all menu recipes as well as a good working understanding of portion control on and off the line.

2. Assures that food is cooked, held, and served at temperatures appropriate to each item and in accordance with food safety guidelines.

3. Serves food in an appealing and appetizing manner.

4. Washes all dishes after each use throughout the entire shift and before leaving for the day as part of closing procedures.

5. Serves food according to the established serving schedule.

6. Prepares portions and follows recipes for modified diets as needed.

7. Assists in the upkeep of the Dining Area when Transport Drivers are in transport of all food items associated with the department. This will include but not be limited to taking out trash, filling up all supplies such as cups, napkins, spoons, or any condiments such as sugar, sweetener, salt and pepper etc. This will also include making coffee, replacing Tea, Sweet Tea, Juices or Enhanced Water. Other responsibilities may be assigned as required as production needs arise.

8. Documents internal refrigeration, freezer, and dry storage temperatures.

9. Documents food cooking and holding temperatures for any foods considered hazardous.

10. Stores all foods with label, date, and time and follows proper protocol set forth by Food Service manager for proper sanitization off all kitchen equipment and areas.

11. Assures that dining and serving areas are kept clean and clutter-free during meal service times.

12. Stores food products appropriately in dry, refrigerated, or frozen areas.

13. Completes PM opening and closing checklists and assigned cleaning tasks from the daily and weekly cleaning schedule.

14. Keeps all food prep areas clean, sanitized and clutter-free.

15. Recommends future food needs.

16. Observes current health codes and facility policies regarding dress, grooming and personal hygiene.

17. Cooks assigned to each meal must make sure dishes from their cooking period are caught up before leaving at the end of their shift.

18. Establishes a respectful but firm rapport with clients to enforce departmental rules.

19. Performs other duties as assigned.

20. Works as a Team and not as an independent entity.

Knowledge and Skills:

Knowledge of practices and problems of food protection, preparation and cooking techniques. Must be able to work with standardized recipes using standard weights and measures.