Cook-BKN

Description

Job Summary: Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Promotes an environment of customer service, hospitality, and student satisfaction.

Duties/Responsibilities:

• Must create and sustain positive working relationships with co-workers. 
• Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures.
• Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards.
• Prepares daily center meals and ensures that they are ready to serve according to schedule.
• Ensures meals are wholesome and appetizing.
• Maintains inventory of foodstuffs and requests additional food as necessary.
• Assists in preparing weekly and monthly food service reports.
• Assists in cleaning and maintaining kitchen and dining areas.
• Maintains daily record of food costs and amount of food used.
• Assists in serving meals.
• Reports on unsafe of unsanitary conditions in the kitchen/dining area.
• Checks morning report daily to gage amount of food that needs to be prepared.
• Ensure leftover foods are properly covered, stored, and date and time clearly marked.
• Directs work of students who are assigned.
• Keeps accountability of all knives during shift.
• Attends staff training sessions as required.
• Performs other duties as assigned.

Requirements

Qualifications:

Minimum: High school graduate or equivalent. One year’s experience in institutional food preparation.  

Preferred: Certificate of completion from a culinary/food service training program, or an Associate’s degree in Culinary Arts. Two or more years’ experience in addition to ServeSafe certification.

Knowledge: Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates.

Physical Requirements:

Frequently

Standing

Walking

Seeing

Hearing

Speaking

Occasionally

Sitting

Bending

Stooping

Squatting

Flexibility

Seldom

Climbing

Lifting 50 pounds

Carrying

Kneeling

Pushing/Pulling

Running

Driving

Environmental Demands:

Equipment: Ability to operate office equipment 

Work Alone: Occasionally works alone

Work With Others: 85% of time spent working and interacting with team and other departments

Reading: Ability to read at a college level

Writing: Ability to write at a college level