Cook
Status : Full or part-time, Non-exempt
Qualifications :
Must be responsible, able to cook and able to follow a menu according to Dietician’s standards. Must possess a Food Manager’s Certification by an accredited vendor accepted by the Florida Board of Health.
Supervised by : Residential Coordinator
Responsibilities :
1) Pick up purchased bulk food donated or ordered.
2) Organize and clean food storage.
3) Follows schedules menus and prepares lunch and dinner 7 days a week.
4) Purchase all produce and small incidental items.
5) Storage of refrigerated food according to food storage safety principles for refrigeration.
6) Sets up station according to health department guidelines.
7) Prepares all food items as directed in a sanitary and timely manner.
8) Follows recipes, portion controls, and presentation specifications as set by the dietician.
9) Cleans and maintains station in practicing good safety, sanitation, organizational skills.
10) Has understating and knowledge to properly use and maintain all equipment in station.
11) Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
12) Performs additional responsibilities, although not detailed, as requested by the Residential Coordinator and Chief Executive Officer.
13) Maintain food handler and food safety principles certification on a yearly basis.
14) Responsibilities include but are not limited to those stated above.
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