Cook I Part-time

Job Description

Job Description

Description:

Job Objective/ Summary

The responsibility of a Cook I is to prepare large quantities of food for the community while following safe and sanitary practices consistent with state, county and federal regulations.

Essential Functions

• Able to accurately adjust and follow recipes with reliable continuity of execution. Must be able to modify recipes by both count and by ingredient as the main factor.
• Understand the basics of culinary techniques, i.e., sliced, diced, julienned, brunoised, batonnet sauté, braise, sear, Mise En Place, etc.
• Able to manage their time to accomplish goals on schedule.
• Have weekend availability.
• Maintain clean work areas.
• Be timely and consistent.
• ServSafe food handler certified.
• Clean, cut, and cook meat, fish, or poultry.
• Clean and inspect kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation.
• Adhere to The Estates at Carpenters’ policies and procedures, including those covering privacy and security in compliance with HIPAA regulations, and codes of conduct. Always maintain confidentiality and respect resident’s privacy in accordance with HIPAA regulations.

Other Duties & Responsibilities

• Demonstrates the values of The Estates at Carpenters: integrity, stewardship, compassion, community, excellence, dignity, and service.
• Attends and participates in orientation, training and educational activities as required.
• Dresses appropriately, following appropriate dress and uniform policies and guidelines.
• Must be able to maintain consistent attendance as per job requirements and policies.
• Other duties as assigned.

Job Education, Licenses/Certifications, Knowledge & Experience

• High school diploma or equivalent.
• ServSafe Food Handler certification.

Additional Knowledge, Skills & Abilities

• Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Active listening - giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical thinking - using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

Additional Requirements/Preferences

Requirements

• Must successfully pass the mandated criminal background checks.
• Must be able to pass a pre-employment drug screen.
• Must be able to pass the pre-employment reference checks.
• Must be able to provide official grade transcripts of the education level provided on the employment application.
• Must be able to provide a copy of his/her own social security card for W-4 documentation.
• Must be able to provide applicable documentation(s) for I-9 to establish identity and authorization to work in the U.S.
• Must have a valid driver’s license, personal automobile liability insurance, and acceptable driving record (if required to drive).

Bloodborne Pathogens Exposure Category III

Your tasks involve no routine exposure to blood, body fluids, tissues, or other contaminated materials. In the event of an unexpected blood, body fluid or tissue spill there will be an employee available who has been designated to take responsibility for clean-up and decontamination of potentially infectious body substances. You are not to handle potentially infectious body substances.

Physical Requirements and Working Conditions

While performing the duties of this position, a Cook I is regularly required to walk, reach, stand, for extended periods of time, and lift in excess of 25lbs.

Note: This job description is representative of the major position requirements and is not intended to be all-inclusive.