Cook I

: Cook 1 is responsible for setting up the breakfast, lunch, and dinner items served to the residents, guests, and staff, in accordance with established food service policies and procedures. Cook 1 provides assistance as needed to the line cook in setting up the service line, restocking and actual preparation of lunch and dinner meals as ordered.Essential Job Duties And ResponsibilitiesPrepares menu items utilizing major food service equipment. Ensures that the menu items are correctly prepared and meet the standards set forth in the instructions or procedures for each menu item. Also be able to follow recipes. Using time management and organizational skills.Prepares food in accordance with HACCP as well as facility established policies and procedures to ensure food safety.Uses the meat slicer and large mixer in performing prep duties as necessary.Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures.Uses correct portion control to ensure costs are managed and contained.Assist in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner.Disposes of food and waste in accordance with established policies.Performs cleaning procedures and assist with dishwashing when needed. Cleans and maintains the general kitchen.Cleans and maintains the essential cooking surfaces used in line cook duties daily.Assists in inventorying and storing incoming food as needed.Provides documentation of food and equipment temperatures.Properly labels and stores bulk food items in regard to HACCP.Performs other foodservice activities or dining service activities as assigned.Maintains acceptable standards of personal hygiene and complies with department dress code.Attends in-service training and education sessions as assigned.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.No prior prep cook experience needed. On-the-job training provided. Prior foodservice experience preferred.Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.Must be able to obtain a Food Handlers card as well as participate in and pass a course of instruction on HACCP.Must be at least 18 years old per the Bureau of Labor & Industry for operating the foodservice equipment required by this position.Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.Knowledge of basic kitchen equipment operations and maintenance.Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.WORKING CONDITIONSSubject to exposure to infectious waste and disease (HBV and HIV).Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.Stands, bends, lifts and moves throughout workday.May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.May be required to work after regular work hours, or holidays or weekends.May be required to work on shifts other than the shift initially hired for.Exposed to slippery floors.Exposed to odors.Exposed to sharp blades and objects throughout the day.Exposed to various chemicals throughout the day.