PURPOSE STATEMENT

The Cook Supervisor is responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Director of Nutrition Services to assure that quality food service is provided at all times. Cooks, prepares, presents, and serves food items.

ESSENTIAL FUNCTIONS

• Use recipes, cooks and prepares various entrees, vegetables, sandwiches, various salad, desserts and other menu items.
• Communicate and coordinate daily with Nutritional Services Director on strategies to accomplish production and maintain quality standards.
• Assist Nutritional Services Director in maintaining accurate daily production records.
• May operate cash register/point of sale devise during serving periods as needed.
• Collect, record, and report quantities used, amounts produced, amounts left over, and meal counts accurately.
• Offer and serve correct portions to comply with local and state regulations.
• Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• Assist in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.
• May operate cash register/point of sale devise during serving periods as needed.
• Assist in maintaining organized storage of dry goods, refrigerated and frozen products.
• Assist Nutritional Services Director in accurate counting of food and supplies for inventories.
• Assist in the cooking, preparation and service of food for special events when required.
• Attend training and development classes and work site meetings as required by the Nutritional Services Director or the Executive Chef.
• Assist in the cross training of employees as required by Nutritional Services Director.
• Follow safety and sanitation guidelines established by the district and government agencies.
• Maintain a professional appearance at all times.
• Maintain clean and safe work environment; ability to perform job safely.
• Other duties may be assigned.
• Maintain regular and predictable attendance.
• Perform other essential duties as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS

• High school diploma or equivalent preferred.
• Ability to read, understand and speak Basic English to perform essential functions of the job. Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to effectively present information in one-on-one and small group situations.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute recipe conversions, purchases vs. served, and pan yields. Ability to make change from cash sales.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation. Ability to understand recipes, production sheets, and inventories.
• Food Handler’s Permit required.
• Serve Safe Certification Required.
• Must be self-motivated and have the ability to work within the established policies, procedures and practices prescribed by the hospital/clinic.

PHYSICAL/MENTAL REQUIREMENTS

• Must be able to sit and stand, intermittent 8 to 10 hours a day.
• Must be able to use standard office equipment, including the telephone and computer keyboard.
• Continuously works under pressure of near 100% accuracy while meeting inflexible deadlines.
• Continuously utilizes manual/bi-manual dexterity, near vision, speech, and hearing.
• Frequently stands, walks, sits and utilizes eye/hand coordination and color definition.
• Occasionally reaches above shoulder, regularly required to life and/or carry up to 40 lbs.
• Occasionally walks on uneven surfaces.
• The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to walk and talk or hear. The employee is occasionally required to stoop, push, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.