Cook - Part Time, Weekend

Cook – Part Time, Weekend

Kitchen/Cafeteria

Galveston, Texas 

Hourly/Non-Exempt

Part-Time:  Saturday & Sunday & Holidays and occasional weekdays;  Shift 9:00am - 6:00pm

JOB SUMMARY

The Cook is responsible for planning, cooking and preparing of all needed items according to applicable recipes and kitchen production guidelines while maintaining a safe work environment. The cook must be able to multi-task in a mission-service environment while assuring strict adherence of all food handling and sanitation procedures. In addition, the Cook must be polite, compassionate, courteous and tactful with our clients displaying a commitment to supporting and empowering victims of domestic violence and sexual violence in our community and our society.

Success in this role is achieved by ensuring effective and safe planning, kitchen coordination, communication skills and professional integrity at all times with clients and staff, with the ability to be focused on safe preparation and delivery of quality meals, with care and dedication in a mission-service environment.  

ESSENTIAL JOB FUNCTIONS

• Maintain excellent customer service and positive attitude towards guest, customers, clients, co-workers.
• Protect client confidentiality at all times.
• Knowledge and execution of basic food preparation, cooking methods, food safety regulations sanitation, and safe food handling.
• Responsible for the meal planning and cooking activities as as assigned by the Facilities/Kitchen manager.
• Follow HACCP guidelines to ensure quality and safety of food supply.
• Comply with federal, state and local health and sanitation regulations and department sanitation procedures.
• Assist Facility/Kitchen Manager in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
• Assist in the cross training of kitchen, pantry and cafeteria.
• Utilize food donations to accommodate budget requirements when preparing weekly food menu; uses correct portions to minimize food waste.
• Adhere to safe operation standards with commercial kitchen equipment knifes and hot pans.
• Properly stores food and chemicals according to appropriate guidelines and regulations.
• Cleans and sanitizes all work areas, equipment and utinsels.
• Adhere to the weekly/monthly cleaning schedules as posted.
• Maintain excellent customer service and positive attitude toward clients, co-workers.
• Ensures security of company property and assets.
• Communicate effectively with other members of RCC team.
• Attend relevant staff meetings, trainings, or agency/community events as directed.
• Other duties as assigned by Facilities/Kitchen Manager.

WORK SCHEDULE

Part-time schedule - Saturday & Sunday & Holidays and occasional weekdays;  Shift 9:00am - 6:00pm - with availability to work holidays that fall around and within scheduled days; inclement weather shifts may be required.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to operate various office machines and/or equipment; and reach with hands and arms. The employee frequently is required to speak and hear clearly. The employee is frequently required to stoop, kneel, crouch, crawl, and lift approximately 20 lbs. Specific vision abilities required by this job. include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  The work environment characteristics described herein are representative of those an employee encounters while performing the essential functions of this job which is primarily an office environment.

SUPERVISOR AND MANAGEMENT RESPONSIBILITY

This position reports to the Facilities/Kitchen Manager. There are no reports to this position.

EDUCATION & EXPERIENCE

Required:

• High school diploma, GED or related equivalent.
• Food Manager certification or Food handlers certification required.
• Minimum one (1) year food service experience.
• Bilingual (English/Spanish) is preferred, but not required.
• CPR and First Aid Certification is preferred.
• Demonstrated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
• Ability to work as part of a team, collaborating on planning and preparation of meals.
• Must be able to establish rapport with others and always maintain healthy boundaries.
• Must be able to present oneself in an appropriately personable and professional manner to clients and staff.
• Must have an enhanced level of self-awareness around how he or she relates to others and an ability to effectively modify this personal style as conditions warrant.