COOK

OVERVIEW:

The cook is responsible for preparing and cooking large batches of food that will be served to CCA’s residents and co-workers. The cook oversees the activities of CCA’s residents assigned as kitchen help. The cook is responsible for security, sanitation, and maintenance of the kitchen and equipment. The cook performs a range of assignments and routinely uses independent judgment in making decisions related to the work. Schedule- Weds 8:00AM-4:00PM, Thurs and Fri 6:00AM-2:00PM, and 10:00AM-6:00PM Sat and Sun. 

RESPONSIBILITIES: 

• Supervises residents cleaning of the kitchen facilities and equipment; maintain the security of the kitchen area and enforces disciplinary measures when needed. 
• Prepare all meals by thoroughly following recipes, per the approved menu.
• Follow prescribed diets and prepare special diets per the “Dietary Consent” forms provided by program staff. (This includes special religious diets.)
• Prepares, cook, and seasons soup, meats, fish, poultry, vegetables, desserts, and other foods; substitute meals when scheduled food supplies are not available. 
• Pack lunches for residents who work, per the posted lunch lists. Pay close attention to special dietary needs.
• Cleans food preparation areas as determined by law and company policy.
• Must comply with all health and sanitation codes, inclusive of:

1. Wear gloves provided when handling or serving food items.
2. Cover hair (and beard, if applicable) at all times in the kitchen, or when around food items.
3. Wash hands after handling meat, smoking, using the restroom, or contact with any contaminants. 
4. Proper Personal Hygiene
5. Assure food items in dry storage and refrigerator/freezer are covered, dated and labeled appropriately.
6. Do not serve or store any items beyond expiration dates.

FACILITY OPERATION:

• Defrost all meats, three (3) days prior to use in the refrigerator (Daily, pull meat needed for three (3) days ahead.).
• Prepare food items for the next day’s menu as instructed.
• Maintain inventory by recording any usage on forms provided.
• Check and record all temperatures of all refrigerated storage, dishwasher temperatures and food temperatures on forms provided to assure all are in proper range. 
• Assure hood vents, dishwasher, refrigerator, freezer, and dry storage rooms are all cleaned and organized daily.  
• Serve all meals at specific designated times.

PROGRAM/ACTIVITIES:

• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding or ability to learn food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Complete all tasks given by Food Service Manager and other Supervisors.  
• Follows departmental policies and procedures. 

GENERAL:

• Annually, be tested by personal physician to assure you are free from communicable diseases; (turn in certificate indicating free of communicable diseases and physician bill for reimbursement).
• Some knowledge of security procedures and techniques.
• Comfortable to instruct and guide residents. 
• Excellent verbal and written communication skills.
• Ability to maintain composure during stressful situations. 
• Other duties as assigned by supervisor

QUALIFICATIONS:

• Minimum of two (2) years prior experience in quantity food production. 
• High School or General Education Degree (GED) required.   Associates degree in Culinary preferred.
• Possess knowledge of nutritional values, sanitary and health codes, and cooking times and temperatures.  
• Must be able to work well with others.
• Proficient with Microsoft Office and email or related software. 
• Must possess a valid driver’s license and a driving record that doesn’t preclude the employee from being covered by Agency liability insurance.
• Maintain a record which does not preclude the employee from working with offenders as required by regulatory agencies.

PHYSICAL REQUIREMENTS:

• Prolonged periods of standing and walking.
• Frequently required to reach with hands, arms, and stoop, kneel, crouch, or crawl. 
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift and/or move 25 pounds.