COOK

GRADE: 5 REPORTS TO:   Director of Nutrition

POSITION REQUIREMENTS:  Graduation from high school or equivalent is preferred. Training in vocational or business education while in high school is preferred. One year experience in food preparation, handling, storage and sanitation measures is required, and training or education in these areas is preferred.  ServeSafe certification is preferred.  As a member of a team, must work well with others.  Must provide good references from previous employment. Must have reliable transportation to and from the work site.

SUMMARY:   Prepares meals for participants in on-site programs and for home delivery. Performs other kitchen and food service activities as directed.  Work methods are easily learned and employees follow detailed instructions.  Routinely solves problems to maximize effectiveness in providing top quality products and services.

DUTIES AND RESPONSIBILITIES:

1.  Prepare meals for participants by following recipes and performing safe food handling techniques.

2.  Prepare and pack meals for home delivery.

3.  Keep work units and equipment clean and sanitary at all times.

4.  Wash dishes and place into designated storage areas.  

5.  Prepare grocery inventory and grocery order.

6.  Stock groceries monthly.

7.  Prepare weekly milk and fresh produce list and purchase from approved local supplier.

8.  Maintain temperature logs.

8.  Attend all training as required.

9.  Must maintain strict confidentiality in all matters pertaining to the participants and agency. 

10.  Must obey all AASC rules and regulations. 

11.  Adheres to Health Insurance Portability and Accountability Act (HIPAA) rules and avoids profanity or gossip.

KNOWLEDGE, SKILLS, AND ABILITIES:

1.  Knowledge and skills in applying the fundamental principles of food service and handling.

2.  Culinary expertise. 

3.  Knowledge and application of sanitation principles is important. 

4.  Knowledge and experience in applying operational safety and risk management within a food

     service environment.

5.  Organizational skills to maintain inventory.

6.  Attentiveness to detail in following recipes.

7.  The ability to multitask and make decisions in the kitchen quickly and effectively. 

8.  Must be physically able to perform required duties.  

9.  Ability to understand and carry out exact oral or written instructions without close or constant supervision.  

10.  Ability to deal courteously and effectively with the public.