Cook

SUMMARY

Prepares, quality meals and meal components in an accurate, efficient and safe manner. Ensures work areas are maintained in a clean, safe, and sanitary condition. Performance of the following duties are accomplished personally.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is not all-inclusive and other duties may be assigned.

• Responsible for cleanliness and organization of assigned work station and completion of sanitation SOPs for that area.
• Responsible for compliance with safe food handling practices and HACCP documentation throughout the production cycle. 
• Responsible for following a standard formulation (recipe) during production to ensure meals prepared meet quality and portion standard, and are accurate to labels.
• Responsible for following daily production sheet and completing all meal components assigned to that station to ensure orders are filled accurately.
• Measures and mixes ingredients according to recipe to prepare order items. Seasons foods during mixing and cooking.
• Report loss/damaged or product that appears unsafe. Report maintenance or equipment issues to Kitchen Manager. 
• Participate in general kitchen sanitation as required.

Responsibilities at individual assigned stations include:

• Checking materials to ensure the quantities and items are correct prior to starting production.
• Effectively utilize materials throughout the production process to minimize loss/waste.
• Inspecting ingredient items during the entire cooking process to ensure quality and food safety.
• Washing, cutting, peeling, mixing, or proportioning, as well as seasoning as needed and in accordance with standard formulation.
• Operating kitchen equipment (ovens, kettles, tilt skillet, can openers) as require and in a safe effective manner. Where applicable, adjusting controls/temperature settings to ensure proper cooking of food items. 
• Documenting any/all required steps in the production process for ODA and HACCP where applicable.
• During production/cooking, evaluating food items to ensure roper appearance/smell. Tasting food components where applicable to ensure quality.
• Accurately packaging food items into pan/tray/containers to meet specific labeling requirements for portions. Apply all applicable ingredient and lot labels to finish products, and/or labeling to product that will be held for future production.
• Move all finished meal components to proper storage area, or order cart as required.
• Participate in order cart expediting process.
• Assist other stations as required to complete production assignments. 
• Actively support and champion initiatives aimed at driving continuous improvement throughout the organization. May participate in one of the following: LEAN council, a kaizen, 5S campaign or other process improvement efforts to support continuous improvement and improved processes within the food bank.
• Performs other duties and special projects related to side work as assigned.

Supervisory Responsibilities

N/A.

Qualifications

HS Diploma or GED preferred. Minimum, one (1) to two (2) years cooking in a high-volume food service setting. ServSafe Certified preferred, but not required. Required commitment to making interactions across different cultures and backgrounds a strength of our organization as demonstrated through work, life or community experience.

Physical Requirements and Environment

The physical requirements for this position include: Ability to remain in a stationary position on seldom occasions. Ability to move about inside the office and to access truck cab and deliver product constantly. Ability to operate a computer or other office productivity machinery constantly. Ability to ascend/descend stairs to access work spaces on seldom occasions. Ability to position or move body to access filing cabinets or other work equipment frequently. Ability to constantly be able to exchange accurate information, take and give direction and hear safety warnings. Ability to constantly inspect product, judge distance between equipment, shelves and permanent structures. Ability to constantly detect spoiled product or quality of meals. Ability to move office equipment/supplies constantly. Ability to lift 25-50 lbs on a regular basis. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The noise level in the work environment is usually moderate.