Cook - Part Time AM Shift

Overview

Perform a variety of tasks and operations to prepare and cook a large volume and variety of food items for meal service. Performs clean-up to maintain sanitary conditions in the work area. Follow standard practices and procedures and complies with regulatory requirements.

This is a .5 (20 hours/week) day shift position, working every other weekend.

• Review menu and assemble foods, supplies and equipment for daily food preparation. Procure foods from storage as necessary.
• Follow standardized recipes, menus and production sheets. Maintain established policies and procedures, standards and practices in food preparation to department objectives in high quality, nutritional meals. Evaluate food preparation and menu items and effect or recommend changes to improve operations.
• Prepare and cook all entrees. Perform tasks such as cut and trim meat, fish, poultry; spice, season as required by recipes; cook, bake, etc. in appropriate utensils and/or cooking equipment. Carve, slice, or otherwise portion cooked foods to assure effective portion control and optimum utilization of food stuffs. Perform other tasks as needed/directed to facilitate workflow in kitchen and food distribution areas.
• Alert supervisor to problems and needs concerning equipment and food supplies. Detect and report spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Recommend corrective action.

• Report supply shortages.

• Maintain established department policies, procedures, objectives, quality assurance, safety, environmental and infection control.
• Maintain required records, statistics (e.g. temperature logs).
• Participate in fire drills, educational programs, and Inservice meetings. Attend meetings as required.
• May participate in disaster evacuations when circumstances exist.

• Considerable knowledge of the methods, materials and equipment used in preparing and serving food on a large scale.
• Knowledge in nutrition and modified diets.
• Knowledge of health, safety and sanitary practices involved in cooking.
• Ability to follow standardized recipes, production sheets and menus in accurately preparing meals.
• Ability to understand and effectively carry out oral and written instructions.
• Ability to establish and maintain working relationships with superiors, other employees, and residents.
• Ability to operate and maintain standard cooking and baking equipment.

• Graduation from high school or its equivalent.
• Training in institutional food preparation or at least two years of experience in preparing and serving food on a large scale, or an equivalent combination of training and experience which provide the following knowledge, skills and abilities.

• Sits, stands, bends, lifts and moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to falls, burns from equipment, odors, etc., throughout the work day.
• Is subject to sudden temperature changes when entering refrigerator.
• Is exposed to heat/cold temperatures in kitchen/storage area.
• May be exposed to infectious waste, diseases, conditions, etc., including the AIDS and hepatitis B viruses.
• Works in well-lighted/ventilated areas. Atmosphere is somewhat warm due to cooking.
• Please note:
  
  The entire Rock Haven Campus is smoke free.