COOK

Overview

Full time and part time schedules available.

• Review menus and select appropriate ingredients in order to prepare for cooking meals.
• Cook breakfast, lunch and/or dinner meals that are nourishing, palatable, and appetizing in appearance; must use standard recipes.
• Maintain meal count and documentation records.
• Maintain food inventories and complete requisition forms.
• Plan cooking schedules for readiness at meal times.
• Conduct temperature checks of cooked food.
• Serve food according to portion-control guidelines and program needs.
• Prepare food for special diets.
• Receive and store groceries, canned food, frozen food, and produce; date perishable items.
• Move foods and ingredients to/from storeroom and kitchens.
• Clean refrigerators and freezers; wash pots; clean walls, vent and ceiling.
• Mop, sweep, and clean work area.
• Direct resident helpers and dietary aides as needed.
• Preparing food to meet dietary requirements.
• Baking desserts and rolls, make salads, special function cakes and make meal trays.
• Maintaining standards of cleanliness/sanitation in food prep area.
• Checking food temperatures during meal prep and upon delivery to dining rooms and designated areas.
• Putting away groceries upon delivery, as needed.
• Adheres to and complies with established Morningside Ministries regulatory agencies policy standard practices and procedures.
• Must provide outstanding customer service in a friendly manner as part of Good to GREAT customer service standards.
• Ability to identify issues of concern and report them to supervisor as needed for follow-up and to ensure customer satisfaction.
• Morningside Ministries is an Equal Opportunity Employer.

Education
:
High school diploma or GED.

Training and Experience
:
One or two years of experience in quantity food preparation is desirable.

Certifications/Licenses
:
Texas Department of Health Food Service Manager Certification, or ability to obtain.

Job Knowledge
:
Must be thoroughly familiar with foods and their preparation methods, and cooking temperatures for best utilization and yield of meats and other foods. Must have knowledge of commercial kitchen equipment.