at CHEER, Inc. in Georgetown, Delaware, United States
Job Description
COOK - CENTRAL KITCHEN SUMMARY DESCRIPTION The primary focus of this position is to assist the Food Service Manager and Lead Cook in the preparation of nutritious meals for the congregate and homebound programs and to maintain kitchen and equipment cleanliness/sanitation. ESSENTIAL DUTIES & RESPONSIBILITIES: This listing is representative of the duties and responsibilities of the position, but is not to be construed as all inclusive:- Assist with the pre-and actual preparation of food items as instructed by the Food Service Manager or Lead Cook in accordance with standardized recipes.
- Adhere to and refer to Food Service standards according to Serv Safe and Delaware Food Code.
- Cook food in quantities according to production sheets and standardized recipes. Mainly responsible for preparation of side dishes and starch and will assist Lead Cook in preparing the main entrée.
- Cut sliced meat and other foods for portion control.
- Assist with the packaging of congregate and homebound meals for transport and delivery.
- Assist with the proper storage of all leftover items, USDA foodstuffs, and other supplies.
- Assist with clean up as necessary according to proper sanitation techniques.
- Proper use of safety and sanitation procedures such as temperature monitoring, clean equipment, proper storage of leftover food and proper food holding techniques.
- Proper use of hair nets, beard guards, hand washing, aprons, gloves, and other sanitation techniques.
- Responsible for the cleaning of any equipment used by self on a daily basis
- Acts as back-up to Cook Assistant in his / her absence.
- Contributes to team effort by performing other related duties as assigned or required.
- Co-workers in the kitchen
- Food Van Drivers
- High School diploma or equivalent preferred.
- A minimum of three years of cooking experience is required. Knowledge of proper food handling techniques is required.
- Knowledge of and ability to safely operate kitchen equipment such as knives, slicers, mixers, and ovens.
- Ability to lift or exert force up to 50 pounds maximum with frequent lifting and/or carrying of objects weighing over 20 pounds.
- Ability to follow basic cooking routines.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to perform basic math functions including addition, subtraction, and multiplication, including working with fractions and percentages. Ability to perform these operations using common units of weights and volume.
