Cook

Position Type Full Time

Job Shift 1st Shift

Responsible for performing all phases of cold and hot food production, including catering events. Works with all production lines and special functions as needed at MCFI kitchen and serving/cafeteria operations.

Reports To:

Supervisor or Manager on duty

Direct Reports:
None

_(Reasonable Accommodations may be made to enable individuals with disabilities to perform these essential functions.)_

• 1. Cook I will work collaboratively with other food service employees
• 2. Cook II will lead food service employees and food service trainees as part of this leadership role.

• 1. Provide coverage and training of team members and clients as needed.
• 2. Practice and promote food and physical safety in the workplace and report all accidents according to agency procedures.
• 3. Effectively clean and sanitize work areas, following a set schedule and per state and local health code.
• 4. Adhere to all workplace and trade safety laws, regulations, standards, and practices.
• 5. Prepare and portion menu items assigned by following the approved recipe or production sheet, changes to be approved supervisor.
• 6. All food preparation is according to DPI, State and Local Health Code regulations, complete within set guidelines and following safe food handling practices according to established agency and Serv Safe standards.
• 7. Prepare meals in quantities over 500 servings, and ability to convert recipes to accommodate quantity needed according to Food Safety Plan and Standard Operating Procedures.
• 8. Communicate necessary food and supply needs to management to ensure accurate and complete food production.
• 9. Prepare accurate production documents prior to and during production, maintain proper filing protocol.
• 10. Respond to emergency situations in accordance with safety training received.
• 11. Complete all daily assignments, including opening and closing checklists.
• 12. Maintain clean and organized storage areas, includes but not limited to: receiving, stocking, labeling, dating, checking inventory and rotating products, following State and Local Health Code.
• 13. Participate or lead daily and monthly food and physical safety audits.
• 14. Record food, storage, thermometer calibration, cooling, re-heating, dish washing machine temperatures, and sanitation data on the appropriate HACCP log daily.
• 15. Participate in mandatory agency and departmental training and in-services to further develop professional skills.

Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)

Minimum Age Requirement: 18 years

Minimum Required

Education:

None

Preferred High School Diploma or equivalent

Minimum

Required Experience:

Two years of experience in food production

Required License
- Certification
- Registration :
None

Issued By Governing Body (if applicable):

Travel outside of office: None

Required Valid Driver's License: None

Required Auto Insurance: None

• Ability to follow proper kitchen techniques and practices and knowledge of all cooking utensils and equipment
• Ability to efficiently complete task under minimal supervision
• Participate in inventory control documentation.
• Ability to communicate customer concerns to designated Food Service staff.
• Ability to promote cooperation and commitment within a team to achieve goals and deliverables
• Ability to diligently attend to details and pursues quality in accomplishing tasks.
• Ability to build and maintain customer satisfaction with the products and services offered by the organization
• Ability to maintain good grooming and hygiene practices as required by agency, local, State, and federal regulation.

Physical Requirements: Reaching, Extending hand(s) and arm(s) in any direction. Standing for sustained periods of time. Walking, moving about on foot to accomplish tasks, pushing, pulling. Lifting, raising objects from a lower to a higher position or moving objects horizontally from position to-position. Fingering, picking, pinching, grasping items, typing, or otherwise working.

Exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, and team-lift 75 pounds.

Talking, expressing, or exchanging ideas by means of the spoken word. Hearing, perceiving the nature of sounds at normal…