Cook

Work Hours: 80 Hours Bi-Weekly Requirements (Education, Experience, Licensure, Certification): Any combination of training and work experience which indicates possession of the skills, knowledge and abilities listed below. A high school diploma or general equivalency diploma and a minimum of one year experience in a food service department, preferably within an institutional setting is required. Computer skills are desirable for this position. ServSafe Certification. preferred. Licensure and Certification Requirements A valid driver's license in the state of residence and proof of auto insurance upon hire and are to be maintained throughout employment. Job Duties (Summary): Maintains kitchen area and equipment. Assures orderliness and cleanliness of kitchen. Orders food and supplies per program budget. Prepares food for facility. Assists in the supervision, training and education of residents assigned to food service detail. Operates gas and electrical food service equipment. Operates dishwasher to clean plates, utensils, etc., washes some equipment and utensils by hand. Mops floors in kitchen and dining areas, cleans tables and counters, cabinets, shelves, refrigerators and freezers. Assists in the maintenance of a perpetual inventory of food supplies and equipment in the Food Services Department. May act on behalf of the Food Services Manager in his/her absence. Receives and inspects any food and supplies received in the Food Service Manager’s absence and maintains documentation. Maintains safety and sanitary conditions in accordance with prescribed standards. Maintains strict confidentiality with respect to information obtained and processed in the operation of the facility. Note: This job description shall in no way be construed as a limitation on the authority of supervisory personnel to assign tasks which are not listed in the job duties section to employees under their direct or indirect supervision. Positions Supervised None Knowledge, Skills and Abilities Ability to read and follow menus and recipes. Ability to prepare food in large quantities. Ability to establish and maintain effective working relationships with residents, and co-workers. Ability to work under stressful and demanding conditions. Ability to effectively manage time and organize workload. Working knowledge of the proper use of kitchen equipment, cooking measurements, food preparation techniques and safety and sanitation practices and procedures. Ability to follow oral and written instructions. Ability to work independently. Ability to calculate fractions, decimals and percentages. Ability to organize, plan, supervise, direct and evaluate residents in their performance of housekeeping assignments. Visual ability sufficient to effectively operate kitchen equipment including stove, oven, dishwasher, fryer and other related equipment. Hearing ability sufficient to hold conversation with other individuals both in person and by telephone. Working Conditions Correctional Center Food Service Facility; moderate noise. Physical Demands Work involves a significant amount of standing, walking, sitting, talking and listening. Ability to transfer up to 25 pounds. Communications Conveys and receives information in person and over the telephone. #J-18808-Ljbffr