Cook

## Description

**Job Purpose:**

Responsible for performing all phases of cold and hot food production, including catering events. Works with all production lines and special functions as needed at MCFI kitchen and serving/cafeteria operations.

**Reporting Relationships**

**Reports To**: Supervisor or Manager on duty

**Direct Reports**: None

**Essential Job Functions:**

*(Reasonable Accommodations may be made to enable individuals with disabilities to perform these essential functions.)*

1. Cook I will work collaboratively with other food service employees
2. Cook II will lead food service employees and food service trainees as part of this leadership role.
3. Provide coverage and training of team members and clients as needed.
4. Practice and promote food and physical safety in the workplace and report all accidents according to agency procedures.
5. Effectively clean and sanitize work areas, following a set schedule and per state and local health code.
6. Adhere to all workplace and trade safety laws, regulations, standards, and practices.
7. Prepare and portion menu items assigned by following the approved recipe or production sheet, changes to be approved supervisor.
8. All food preparation is according to DPI, State and Local Health Code regulations, complete within set guidelines and following safe food handling practices according to established agency and ServSafe standards.
9. Prepare meals in quantities over 500 servings, and ability to convert recipes to accommodate quantity needed according to Food Safety Plan and Standard Operating Procedures.
10. Communicate necessary food and supply needs to management to ensure accurate and complete food production.
11. Prepare accurate production documents prior to and during production, maintain proper filing protocol.
12. Respond to emergency situations in accordance with safety training received.
13. Complete all daily assignments, including opening and closing checklists.
14. Maintain clean and organized storage areas, includes but not limited to: receiving, stocking, labeling, dating, checking inventory and rotating products, following State and Local Health Code
15. Participate or lead daily and monthly food and physical safety audits
16. Record food, storage, thermometer calibration, cooling, re-heating, dish washing machine temperatures, and sanitation data on the appropriate HACCP log daily.
17. Participate in mandatory agency and departmental training and in-services to further develop professional skills.

## Qualifications
**Required Education, Experience, Certifications, Licensure and Credentials:** *(Where appropriate, education and/or experience may be substituted)*
**Minimum Age Requirement:** 18 years
**Minimum Required Education:** None
Preferred High School Diploma or equivalent
**Minimum Required Experience:** Two years of experience in food production
**Required License – Certification – Registration**: None

Issued By Governing Body (if applicable)

• **Travel outside of office: None**
• **Required Valid Driver’s License: None**
• **Required Auto Insurance: None**
• **Knowledge – Skills – Abilities:**

• Ability to follow proper kitchen techniques and practices and knowledge of all cooking utensils and equipment
• Ability to efficiently complete task under minimal supervision
• Participate in inventory control documentation.
• Ability to communicate customer concerns to designated Food Service staff.
• Ability to promote cooperation and commitment within a team to achieve goals and deliverables
• Ability to diligently attend to details and pursues quality in accomplishing tasks.
• Ability to build and maintain customer satisfaction with the products and services offered by the organization
• Ability to maintain good grooming and hygiene practices as required by agency, local, State, and federal regulation.

**Physical Requirements, Visual Acuity, and Work Conditions**

| |

| --- |

| **Physical Requirements:** Reaching, Extending hand(s) and arm(s) in any direction. Standing for sustained periods of time. Walking, moving about on foot to accomplish tasks, pushing, pulling. Lifting, raising objects from a lower to a higher position or moving objects horizontally from position to-position. Fingering, picking, pinching, grasping items, typing, or otherwise working. Exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, and team-lift 75 pounds. Talking, expressing, or exchanging ideas by means of the spoken word. Hearing, perceiving the nature of sounds at normal speaking levels with or without correction |

**Visual Acuity**: The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, with or without adaptive equipment

**Working Conditions**: The worker is subject to both indoor and outdoor environmental conditions: Activities could occur outside when loading, unloading, or making deliveries

*This is a general outline of the essential functions of this position and shall not be construed as an all-inclusive description of all work requirements and responsibilities that may be inherent in this position.* *The employee may be required to perform other job-related duties as requested by the designated work leader(s). All requirements are subject to change over time.*

*CFI is an Equal Opportunity Employer and promotes a Drug Free Work Environment.*