Cook - Central Kitchen

COOK - CENTRAL KITCHEN - FULL TIME

SUMMARY DESCRIPTION


The primary focus of this position is to assist the Food Service Manager and Lead Cook in the preparation of nutritious meals for the congregate and homebound programs and to maintain kitchen and equipment cleanliness/sanitation.

ESSENTIAL DUTIES & RESPONSIBILITIES:


This listing is representative of the duties and responsibilities of the position, but is not to be construed as all inclusive:

1. Assist with the pre-and actual preparation of food items as instructed by the Food Service Manager or Lead Cook in accordance with standardized recipes.
2. Adhere to and refer to Food Service standards according to Serv Safe and Delaware Food Code.
3. Cook food in quantities according to production sheets and standardized recipes. Mainly responsible for preparation of side dishes and starch and will assist Lead Cook in preparing the main entre.
4. Cut sliced meat and other foods for portion control.
5. Assist with the packaging of congregate and homebound meals for transport and delivery.
6. Assist with the proper storage of all leftover items, USDA foodstuffs, and other supplies.
7. Assist with clean up as necessary according to proper sanitation techniques.
8. Proper use of safety and sanitation procedures such as temperature monitoring, clean equipment, proper storage of leftover food and proper food holding techniques.
9. Proper use of hair nets, beard guards, hand washing, aprons, gloves, and other sanitation techniques.
10. Responsible for the cleaning of any equipment used by self on a daily basis
11. Acts as back-up to Cook Assistant in his / her absence.
12. Contributes to team effort by performing other related duties as assigned or required.

CONTACTS:


Primary contacts include:

• Co-workers in the kitchen
• Food Van Drivers

KNOWLEDGE, SKILLS & ABILITIES:


Minimum requirements for this position are:

1. High School diploma or equivalent preferred.
2. A minimum of three years of cooking experience is required. Knowledge of proper food handling techniques is required.
3. Knowledge of and ability to safely operate kitchen equipment such as knives, slicers, mixers, and ovens.
4. Ability to lift or exert force up to 50 pounds maximum with frequent lifting and/or carrying of objects weighing over 20 pounds.
5. Ability to follow basic cooking routines.
6. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
7. Ability to perform basic math functions including addition, subtraction, and multiplication, including working with fractions and percentages. Ability to perform these operations using common units of weights and volume.

REPORTING: This position reports to the Food Service Manager.

PRIMARY WORK LOCATION: Most duties and functions will be performed in a kitchen although local travel to other CHEER locations may be required to support programs and services as required in those locations.

2 Vacancies are currently available

WORK HOURS: 1 Cook position vacancy: Monday - Friday 2:00am - 10:30am. 1 Cook position vacancy: Monday - Friday - 3:00am - 11:30am Subject to change as needed. Extended work hours are periodically required to support programs and activities. Must be able to work occasional evening and weekend hours.

EMPLOYMENT STATUS: Full-Time Non-Exempt (40 hrs/week)

BENEFIT ELIGIBILITY : Regular full-time eligibility includes subsidized employee health insurance and a free primary healthcare program. 403(b) Retirement Plan with company match. Paid time off (PTO), based on hours worked and years of service. 11 paid holidays. Optional coverage available: dental, vision, AFLAC insurance, short-term disability insurance, and legal shield insurance at cost.

TO APPLY, please go to:

PI4d318f9f8fa7-26289-40500495