Assistant Cook

Overview The Assistant Cook assists in the preparation and service of meals. Responsible for kitchen and dining area sanitation. Responsibilities Prepares well-balanced, nutritious meals to support the health of participants in the program. In collaboration with the food service manager, prepares three meals per day, except on holidays and weekends when two meals are acceptable. In lieu of the third meal, healthy snacks shall be available to students on weekends and holidays. Plan and prepare meals using a minimum 28-day cycle cafeteria menu. Ensure meal service is provided for work-based learning, off-center activities, late arrivals, etc. Provide food options and nutritional guidelines in accordance with company policy and the PRH. Ensure all meals and food items meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives. Assist in developing and implementing procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products to prevent fraud and abuse and to protect food, equipment, and preparation areas from contaminants, insects, and rodents; ensure safe and sanitary handling and storage of food. Assist in obtaining student input into meal planning and evaluation to ensure student satisfaction with the center food service. Support the safety, health, and security of students, staff, and property. Provide quality customer service to students at all times. When assigned, complete the cafeteria lock-up checklist daily and be accountable for security in this area. Follow the CDSS plan and Code of Conduct system daily. Work toward meeting performance standard goals. Maintain good housekeeping and sanitation in all areas and comply with safety practices. Adhere to property control policies and procedures. Comply with all applicable guidelines, regulations, and center policies and procedures. Demonstrate and abide by The Bizzell Group’s core values and operating principles. Model, mentor, and monitor appropriate career success skills. Help students become more employable through continuous reinforcement. Participation in PRH-mandated staff training is mandatory. Failure to participate may result in disciplinary action up to termination. Key Competencies Effective Communication Presents information clearly and confirms correct interpretation of information. Maintains a high standard of written and verbal communication for presenting facts and ideas. Exhibits professional non-verbal body language and active listening. Organization of Work Action-oriented; able to handle several projects with decision-making, flexibility, and problem-solving. Implements time management, task allocation, priority setting, and personal organization. Shows attention to detail and the ability to complete work accurately and efficiently. Continuously seeks ways to improve employment services through professional growth. Professionalism Demonstrates professional interpersonal skills and abides by the Healthy Workplace Environment policy. Acts as a team player and builds professional relationships with coworkers to achieve goals. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Knowledge of basic food preparation and proper food handling procedures. Knowledge of general kitchen equipment and appliances. Ability to work in a fast-paced environment. Ability to work under the direction of senior personnel and follow recipes. High level of organization, interpersonal, and communication skills. Experience One to three months of food service/preparation experience or related experience. Education High School Diploma or equivalent required. Certificates, Licenses, Registrations NRA Food Service Sanitation or equivalent/Safe Serve. Valid State Driver’s License. #J-18808-Ljbffr