Cook I

Cook I

Conducts routine cooking and preparation of meals on a large scale, performs routine cleaning activities in the kitchen area and related work as required.

The Cook I performs simple and routine work under general supervision and according to pre-defined guidelines.

Essential Functions

• Prepares meals and sack lunches for residents;
• Follows standardized recipes, production records and portion control to maintain cost, inventory, and nutrient requirements;
• Documents all daily paperwork, including production sheets, point of service tray count sheets for each program and for breakfast, lunch, dinner, and snacks;
• Documents and follows Hazard Analysis Critical Control Points (HACCP) procedures in the areas of: purchasing, receiving, storing, preparing, cooking, serving, holding, cooling and reheating;
• Ensures that storage areas, both refrigerated, frozen and dry, are maintained at proper temperatures;
• Cleans and sanitizes kitchen area and equipment;
• Counts and secures all potentially dangerous kitchen utensils;
• Attends daily staff briefings;
• Stocks storeroom;
• Assists in freight deliveries.

Additional functions include performing related functions as required.

Job Requirements

• High School diploma or equivalent;
• Completion of standard high school/trade school course with instruction in institutional cookery or any equivalent combination of education and experience;
• Minimum six (6) months experience in the preparation and cooking of food on a large scale;
• Knowledge of basic math skills, cooking terms and measurement equivalents;
• Knowledge of health and sanitation regulations, principles and practices as they relate to food service;
• Skill in the preparation of meals;
• Ability to understand and follow verbal and written directions;
• Ability to keep daily records;
• Ability to work with culturally diverse populations;
• Ability to establish and maintain effective working relationships with co-workers and managers;
• Ability to clean the kitchen and kitchen equipment in an institutional setting;
• Ability to use sharp instruments safely.

Other requirements include conforming to all health and sanitation regulations, adhering to the Code of Ethics for Detention Staff, ability to work a flexible schedule including long or unusual hours, nights, weekends, holidays and overtime, and being subject to random drug testing.

Work Environment & Physical Demands

• Must be able to do repeated hand and arm movements, chopping, lifting, reaching over head, standing for extended periods of time, able to bend, stoop, use a step stool and work on wet slippery surfaces, able to work around extreme heat and steam in the cooking area;
• Must have sufficient physical ability to: stock food; prepare, cook and serve proper meals and clean the kitchen and kitchen equipment.
• Must have sufficient physical ability to lift a minimum of 30 pounds.