The Cook is responsible for all aspects of preparation and completion of the noon and evening meals, including special diets and special requests. Part-Time (Monday, Tuesday, & Thursday; 15 hours/week, FLEXIBLE)
The following specific responsibilities are representative of duties required in this position. They may be unilaterally but reasonably changed based on the working environment and departmental needs.
Preparation of raw products or incorporation of left-over food.
Cooking, baking, roasting, etc. of all foods listed on the menu, unless otherwise indicated.
Slicing meats, fowls or seafood portions and placing them on serving platters.
Dishing out all finished food products into serving dishes or required containers.
Making sure that the finished product is ready to be placed on the table in an appealing and appetizing manner, at the specified time.
Preparing foods for special occasions and functions. (i.e. luncheons, dinner parties, meetings, cocktail parties. etc.).
Responsible for purchasing all food or non-food products other than that which is ordered by the Administrator and food and ingredients which are not bought in bulk. Including purchasing fresh produce, dairy, bakery items, beverages, meats, seafood, cleaning supplies, and paper goods.
Responsible for checking, receiving, and storage of all food and non-food items, as well as equipment in the proper areas.
Organize and maintain an inventory of all food and non-food items on hand, including those in the refrigerators, freezers, downstairs and kitchen pantry.
Clean all kitchen equipment, including the stove and oven, refrigerator, freezers, and all appliances.
Clean and store all pots, pans, utensils, counter tops and surface areas, cabinets, drawers, and shelves, including the kitchen pantry and storeroom.
Use time in between peak periods by preparing food for the next day and plan or prepare food that can be frozen for special functions, “special” cleaning jobs, increase knowledge of food preparation by reading materials on these subjects.
Be available for daily conferences with the Administrator and keep her/him informed of any special needs or problems pertaining to the kitchen operation.
Observe food waste at the end of meals in order to note food likes and dislikes.
Other duties as assigned.
Understanding and complying with the various special diets and food requests.
Education and/or Experience
- General cooking experience required.
- The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.