COOK

COOK

The Cook is responsible for preparing meals in a state facility according to established menus and recipes. This entry-level role ensures that food is prepared promptly, cooked to the correct specifications, and complies with health and safety standards.

Primary Responsibilities:

• Prepare meals and snacks according to standardized recipes and menu plans.
• Ensure food is cooked to the proper temperature and quality standards.
• Clean and maintain cooking equipment, utensils, and workstations.
• Monitor food inventory and inform supervisors when supplies are low.
• Ability to interact with visitors, handles or relays complaints to managers, and assists visitors with special needs.
• Performs food preparation duties, including preparing food commodities, calculating needed amounts of goods, ensuring accurate measurements of recipe quantities, labeling and storing leftover items, and ordering weekly supplies.
• Assist with portioning and plating meals for service.
• Follow food safety regulations regarding food storage, handling, and cleanliness.

Knowledge and Skills:

• Basic knowledge of cooking techniques, food preparation, and kitchen sanitation.
• Ability to follow recipes and cooking instructions accurately.
• Strong attention to detail in food preparation and quality control.
• Ability to maintain cleanliness and safety in the kitchen.
• Good communication skills for working with other kitchen staff.

Minimum Qualifications:

• Previous kitchen or cooking experience.
• Licensure/Certifications Must obtain and maintain ServSafe Food Certification within six months of hire.

The State of Arkansas is committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, pregnancy, age, disability, citizenship, national origin, genetic information, military or veteran status, or any other status or characteristic protected by law.