Cook- Full Time (32 hours)

Job Summary:
The incumbent of this position, under the direction of the Food Service Supervisor, performs work of moderate difficulty in regards to the preparation of foods on a large-scale, commercial-type basis.

Essential Job Functions:

• Record daily refrigerator, freezer, and dishwasher logs.
• Ensure that both hot and cold foods are at specified standards and recorded for each meal. Serving sizes must be accurate.
• Coordinate the daily menu by removing needed frozen meat from the freezer to be thawed, sliced, and ready for preparation.
• Prepare food in such a manner that little or no waste occurs. The food should have a good appearance and taste. Leftovers should be used when possible and stored only for mandated timeframes.
• Follow the menus to coincide with stated foods served. Maintain a “Daily Menu substitution Log”.
• Prepare and deliver appropriate snacks to each group or unit. Document changes or substitutions.
• Clean equipment, dishes, and work areas. Restock and clean cafeteria area.
• Report any faulty equipment or problems to supervisor as soon as possible.
• Communicate issues with coworkers to assist in the delivery of services. This includes cooperation with other departments for meeting client needs.
• Maintain a pleasant attitude toward all clients.
• Demonstrates interest in long term and short term goals and objectives of the company.
• Other duties as assigned by Food Service Supervisor, Director, Vice President, or Executive Team members.

Knowledge, Skills, and Abilities:

• Thorough knowledge of food preparation and cooking methods on a large-scale basis.
• Some knowledge of the materials and equipment used in large scale cooking operations.
• Ability to read and write simple correspondence.
• Capable to follow security and safety regulations.

Experience and Education Qualifications:

• Evidence of at least one (1) year of responsible employment history.

Supervisory Requirements:

None

Employment Requirements:

• Must provide evidence that incumbent is free of infectious and contagious disease, such as TB, prior to beginning employment and annually thereafter – expected for all direct car staff, but mandatory for RCF staff.
• Successful completion of background check including criminal record, driving record and abuse/neglect.
• Completion of New Hire Orientation at the beginning of employment.
• All training requirements including Relias Learning at the beginning of employment and annually thereafter.
• Obtained Hepatitis A vaccination prior to handling food products – required for all St. Louis area staff.
• Successful completion of ServSafe Course

Physical Requirements:

ADA Consideration - Heavy work: Exerting up to 100 pounds of force occasionally (exists up the 1/3 of the time) and/or up to 20 pounds of force frequently (exists 1/3 to 2/3 of the time) and/or a negligible amount of force constantly (exists 2/3 or more of the time) to move objects. Requires walking or standing to a significant degree, or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls, or requires working at a production rate pace entailing the constant pushing and/or pulling of materials even though the weight of those materials is negligible.