Cook

Description

Work Schedule: Saturday-Wednesday /11 AM - 7 PM

Summary:

The Cook is responsible for planning and preparation of meals, maintenance of kitchen facilities and equipment and for ensuring compliance with all USDA and health department requirements. Cooks will serve meals on a daily basis. A cooks training will be based on individual needs to maintain a yearly continuing education record for USDA purposes. Specific Training may include USDA Nutritional Training, sanitation training, cooking classes, and related courses and seminars.

Supervisory Responsibilities:

This position has no supervisory responsibilities.

Requirements

Position Responsibilities:

• *Responsible for preparing meals for the children and staff according to USDA guidelines.
• *Must be able to perform multiple tasks simultaneously.
• *Responsible for ensuring the maintenance and cleaning of all kitchen facilities, equipment and tools.
• *Responsible for monitoring and ensuring that all health department and USDA requirements and guidelines are followed.
• *Responsible for monitoring and ensuring that all Food Service staff work conditions and procedures are safe.
• *Responsible for preparing alternate meals as needed to take into consideration, allergies, age and other considerations that meet the child’s needs.
• *Must be proficient in cooking in order to cover any cooking position if the need arises.
• Must complete all required professional development assigned in a timely manner
• Must be sensitive to the service population’s cultural and socioeconomic characteristics.
• Adhering to safety training and protocols on a daily basis, and taking precautionary measure to ensure the safety and well-being of self, and others.
• Responsible for protecting the confidentiality of any information or material obtained in the service with the organization to include but not limited to client names and information, services rendered to clients, donors names and gifts, internal and external investigations or results of any investigations, and financial information.
• Adherence to the Code of Conduct and the Faith and Moral Policy is mandatory.
• Every employee is required to take a solution-oriented approach in their interactions and undertakings, as well as being a team member that promotes collaboration and commitment to the Mission and Vision of the organization.
• Attendance and successful completion of a 10- day New Employee Orientation is mandated for the position. The inability to meet this requirement will conclude employment with the Agency;
• Other duties as assigned by Director of Food Services or the Kitchen Supervisor.

Competencies:

• Adaptability
• Communication
• Empathy
• Integrity / Honesty
• Managing Change

Minimum Qualifications:

• Education
  • Must have a high school diploma or GED.
• License and Credentials
  • Must have a current Texas Food Handlers Certification or be willing to obtain the certificate within the first 30 days of employment.
  • Reliable transportation
  • Valid driver license or Texas ID
  • Valid vehicle insurance (If you plan on driving onto campus)
  • Bilingual in English and Spanish is preferred

Minimum Knowledge and Skills:

• Minimum of 5 years’ experience in cooking, prepping, ordering, and inventory control;
• Experience with general computer software;
• A solid grasp of food safety;
• Must be detail oriented, organized, self-motivated, work well independently and on a team;
• Must have good written and verbal skills;
• Must have good critical thinking and problem-solving skills.

Travel Requirements:

Travel requirements for the position include - occasional local travel with no overnight stays.