Cook

Summary:

The Cook is responsible for providing an appetizing variety of healthy food for all residents. The Cook is also responsible for kitchen clean-up following meals.

Required hours are: Saturday & Sunday 5:00 a.m. - 1:30 p.m., Monday & Tuesday 10:00 a.m. - 6:30 p.m.

Essential Functions:

• Cleans, stocks, and restocks workstations.
• Orders and takes delivery of supplies and food products.
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Observes and tests foods to determine if they have been cooked sufficiently.
• Weighs, measures, and mixes ingredients according to recipes using various kitchen utensils and equipment.
• Portions, arranges, and garnishes food, and serves food.
• Regulates temperatures of ovens, broilers, grills, and roasters.
• Substitutes for or assists other cooks during emergencies or rush periods.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
• Estimates expected food consumption; Requisitions or purchases supplies, or procures food from storage.
• Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Butchers and dresses animals, fowl, or shellfish, or cuts and bones meat prior to cooking.
• Bakes breads, rolls, cakes, and pastries.
• Maintains sanitation, health, and safety standards in work areas.
• Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Reads food order slips or receives verbal instructions as to food required by residents, and prepares and cooks food according to instructions.
• Regular attendance.

Mental and Physical Demands:

• Moderate physical activity performing somewhat strenuous daily activities.
• Manual dexterity sufficient to reach/handle items, works with fingers, and perceives attributes of objects and materials.
• Requires concentration and attention to detail; Requires a high level of organizational and prioritization skills.
• Ability to read and follow recipes and directions.
• Ability to lift and carry equipment and supplies such as boxes, fixtures, tools, equipment, furniture weighing up to 50 pounds.
• Standing up to 8 hours per day; Walking up to 8 hours per day.
• Ability to walk, kneel, climb, stand, stoop, crouch and reach when performing work activities.

Core Competencies/Qualifications:

• Commitment to the Company's mission.
• High school diploma or GED. Additional education and/or training preferred.
• Education, training, skills, and experience necessary to carry out assignments.
• Ability to read, write, speak and communicate effectively. Demonstrated skill in correct grammar, spelling, and English usage.
• Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100's.
• Must be able to work weekends.