Cook

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.

1. Provide coverage and training of team members and clients as needed.
2. Practice and promote food and physical safety in the workplace and report all accidents according to agency procedures.
3. Effectively clean and sanitize work areas, following a set schedule and per state and local health code.
4. Adhere to all workplace and trade safety laws, regulations, standards, and practices.
5. Prepare and portion menu items assigned by following the approved recipe or production sheet, changes to be approved supervisor.
6. 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.
7. 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.
8. Communicate necessary food and supply needs to management to ensure accurate and complete food production.
9. Prepare accurate production documents prior to and during production, maintain proper filing protocol.
10. Respond to emergency situations in accordance with safety training received.
11. Complete all daily assignments, including opening and closing checklists.
12. 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
13. Participate or lead daily and monthly food and physical safety audits
14. Record food, storage, thermometer calibration, cooling, re-heating, dish washing machine temperatures, and sanitation data on the appropriate HACCP log daily.
15. Participate in mandatory agency and departmental training and in-services to further develop professional skills.