Cook

This individual is capable of preparing well-balanced, nutritional meals for an entire facility. This individual is responsible for properly utilizing food, preparation and storage of food, ensuring a sanitary kitchen at all times, and following policies and procedures. Work is performed in accordance with established regulations, policies and procedures; employees are expected to exercise initiative and good judgment. Work is reviewed by the Food Services Supervisor through an evaluation of the completion of assignments and through independent and group supervision. Essential Functions Prepares meals in accordance with established menus, including the maintenance of portion control. Ensures proper maintenance of the kitchen department and ensures that kitchen operations remain in accordance with the facility operations per local, State, and Federal regulations. Ensures the kitchen and food storage areas are sanitary and organized. Is aware of inventory, utilizes all leftover food for meals. Meets with the staff supervisor a minimum of two times a week to discuss existing challenges and communicate the status of the kitchen. Performs other duties and responsibilities as required. Required Knowledge, Skill and Abilities Knowledge and experience of food preparation and sanitation requirements for a residential environment. Knowledge of nutritional menu preparation is preferred. Knowledge of utilizing food in a food services environment to avoid wasting food. Ability to establish and maintain working communications with staff and other agencies, clients, and the public. Basic awareness of Alcohol and Drug addiction. Adaptable to client dietary needs. Requirements Education/Training: High school diploma or GED required. Experience: At least one (1) year experience in food preparation required, preferably in a residential setting where multiple people are served at once. Prior training in either formal or informal food preparation is preferred. Sobriety: If recovering, must have at least two (2) years of continuous sobriety and maintain sobriety throughout employment. Quality Productivity Adaptable Reliability Initiative Interpersonal Relationships Judgment Physical Requirements (Approximate Percent per 7.5-hour Workday) Environments Demands and Exposures to Hazards: (OSHA Level - II) Normal work routine involves no exposure to blood, body fluid, tissues, but employment may require some unplanned, Category I activities. Use of kitchen utensils, including knives, serving spoons, and spatulas (up to 75%) Visual stimulation, including close vision, distance vision, reading, computer work (up to 25%). Sitting in a chair, including up and down out of chair (up to 10%) Use of telephone, including speaking, listening (up to 25%). Document handling, use of copier and fax machine, scanning (up to 10%). Typing, use of computer (up to 15%).Walking around the building (up to 10%). Bending, reaching, stooping, pushing (up to 50%). Lifting, carrying, moving items up to 50 pounds (up to 10%). Use of a flat top grill (up to 15%) Use of a deep fryer (up to 30%) Sweeping with a broom or mopping with a mop (10%) #J-18808-Ljbffr Maryville