Cook

Description

General Summary:

The Cook is responsible for the planning, preparation, and serving of three nutritious meals 5 days per week Monday-Friday and the planning and minimal preparation of weekend meals. The Cook must commit to the agency’s pro-life mission.  

Essential Responsibilities: (include but are not limited to):

• Plans, prepares, and serves meals to employees and clients.
• Supervises clients and volunteers who assist in the clean up of the meals in the kitchen and dining areas.
• Prepares written menu plans to be submitted to the Program Director for approval, considering that the menu may need to be modified if donations come in that have to be used immediately; and keeping in mind low-cost meals. Plans meals, as needed, for clients with special dietary requirements.
• Plans and prepares, to the extent possible, weekend meals for clients to complete at mealtime. Provides clear, written instructions for other employees to supervise clients in completing the meals.
• Operates necessary kitchen equipment for food preparation and clean-up.
• Follows appropriate safety handling instructions.
• Keeps the dining room pantry and refrigerator stocked with nutritious snacks for clients.
• Picks up scheduled and/or as needed donated food items.
• Cleans and maintains general upkeep of the kitchen to maintain a sanitary work environment.
• Works with and supervise volunteers, organizing volunteers for special occasions.  
• May assist with front office duties as necessary by answering phones, door, and greeting guests or visitors.

Requirements

Education: High School Diploma or equivalent

Experience: Prior experience preparing meals for large groups.

Skills and Abilities: Knowledge of nutrition and meal planning, ability to lift and carry cooking materials and cookware. Must hold ServeSafe certification or be able to take and pass ServeSafe Training.

Schedule: Monday-Friday Days  20-25 hours