Cook

The cook will prepare the lunch, dinner and oversee the snack and coffee breaks. The cook will follow the establishment recipes. Duties will include preparing ingredients, adhering to the menu, and following food health and safety procedures. The cook must have a ServeSafe Manager certificate or equivalent that is recognized by ANSI or be willing to take the test and get this certificate. Food will be available on time. Work will include operating a grill, oven, microwave, outdoor grill, small appliances.

Roles/Responsibilities:

· Setting up, cleaning, and organizing workstations.

· Weekly cleaning and sanitizing of refrigerators.

· Oversite or assisting with the kitchen help.

· Preparing and cleaning oven, grill, utensils for workday.

· Cooking meals for the day according to the set menu and by food health and safety standards.

· Recommending ideas for days there is a cook’s choice of food to serve.

· Care is taken in the Presentation of food and has been dressed appropriately if needed.

· Food will be served on time according to the set lunch and dinner hour.

· Storing all food properly.

· Sanitizing and cleaning workstations and utensils.

· Monitoring others as the help in the kitchen.

· Taking inventory and assisting with ordering.

· Plan and direct food preparation

· Estimate food requirements and food/labor costs

· Supervise kitchen staff

· Oversee purchasing of food and kitchen needs

· Supervise and conduct monthly inspections

· Supervise cleanliness and working order of kitchen and its appliances and tools

· Communicate with cook(s) on menu plans and special dietary needs of clients

· Maintain kitchen in accordance with the policies of the health department

· Communicate with the health department as needed

· Maintain record logs for receiving and storing and temperature checks on food

· Review and train staff on sanitation, equipment, all steps in the food cycle

· Educate staff on menus and recipes used

· Any other responsibilities necessary to assist in maintaining the functional operation of the kitchen for our residential treatment center.

Requirements:

· Attend weekly meetings with Supervisor

· Weekly team meetings

Serve Safe Manager Certification