Cook

Description

This position is primarily responsible ensuring that all meals are prepared and are shipped in accordance with the specifications, standards and practices of the department. In addition to shipping meals, this position is involved in the preparation, production, set up and service. At times, the Swing Cook may be called upon to work on foods for catered events.

This individual is exposed to the production of breakfasts, lunches, dinners and catered events and functions. The Swing Cook is expected to be involved in the planning, preparation, portioning and packaging of all foods on the days s/he is scheduled to be here. This position works and interacts closely with all food service personnel, the Food Services Training Program (FSTP) students and volunteers. 

In the absence of a manager, the cook may responsible for directing the kitchen associates, students, and drivers on duty; ensuring that the production, service and delivery goals are achieved. 

Requirements

EDUCATION/TRAINING:

REQUIRED:

· High School Diploma or GED

PREFERRED:

· A culinary arts degree and/or a diploma in food service management

· At least one (1) year of banquet and catering set up

· ServeSafe/Sanitation Certification 

KNOWLEDGE/EXPERIENCE:

REQUIRED:

· Experience shipping meals to various sites in varying quantities and variety is critical in this position

· Minimum of three (3) years food service experience in institutional cooking, catering, kitchen and/or food service operations

· We are looking for an individual who is punctual, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork.

PREFERRED:

· Experience working in a human service environment dedicated to serving the homeless community and individuals with substance abuse issues

· Knowledge and experience in menu and food production planning, nutrition and special diets

PHYSICAL ABILITIES/SKILLS:

REQUIRED:

· Must be able to stand for long periods of time

· Must be able to lift at least fifty pounds of weight, bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time

· The Swing Cook II spends most of their time on food service operations working directly with staff in the kitchen and during the service of meals. It requires someone who is able to stand on their feet for extended periods of time while preparing large volumes foods, sometimes as many as 1,200. 

MENTAL ABILITIES/SKILLS:

REQUIRED:

· Good leadership skills. This individual must be able to demonstrate strong verbal and written communication skills. Excellent organizational skills are a plus.

· Must be able to handle numerous tasks and perform in an environment that is often times stressful and demanding. This individual must be able to work under pressure, set timelines and meet deadlines. Must be able to coordinates the effort and work of support cooking staff (kitchen associates and FSTP students), their use of materials, production knowledge and quality of finished products.