Cook - MSC (Full-Time)

General Statement of Duties:
Under the supervision of the Maurice Spear Campus Director, the cook plans and prepares meals which meet state guidelines, cleans the kitchen, and supervises staff and residents working in the kitchen, appropriately stores food-related items, and maintains required meal records.

Supervision Received: Work is performed under the general supervision of the Head Cook or Shift Supervisor, and Director.

Supervision Exercised: Supervision is exercised over kitchen staff and residents assigned to work in the kitchen.

Essential Duties and Responsibilities: An employee in this class may be called upon to do any or all of the following: These examples do not include all of the tasks which an employee may be expected to perform.

· Plan and prepare meals according to state guidelines for residents and staff daily.

· Clean the kitchen area and supervise residents assigned to work in the kitchen; ensures safety and cleanliness of the area in accordance with the Department of Health regulations.

· Ensure storage of stock at appropriate temperatures, monitor the amounts of stock used daily, and place additional food and supply orders as necessary. Take care of all supplies brought in – lifting involved stocking shelves and freezers.

· Order and accept delivery of various food items; ensure that the correct amount has been delivered and that the food items are fresh and untainted. Maintains inventory, food service, and food service expenditure records.

· Complete daily production sheets; indicate amounts prepared and served, amount left over, and how left-over food is used or disposed of. Adhere to guidelines to ensure reimbursement of food costs by the state.

· Inform and train staff regarding health department guidelines, assigns work, and evaluates the performance of residents.

· Follows policies and procedures to ensure compliance with safety and health regulations and eligibility for applicable state reimbursement.

· Serves as a backup to the receptionist on weekends and as necessary.

· Perform related work as required.

Desirable Education, Experience and/or Qualifications: An employee in this class, upon appointment should have the equivalent of the following training, qualifications and/or experience.

· Graduation from an accredited high school or GED

· Health and nutrition course work is desirable.

· One (1) year of previous food service experience.

· Subject to a drug test, TB test, a yearly Central Registry Search, and police lien search.

· Must pass physical.

· Reasonable knowledge of the methods, practices, and procedures involved in food preparation.

· Reasonable knowledge of the proper use of cooking and baking appliances and equipment.

· Reasonable knowledge of special diets and how to prepare them.

· Some knowledge of food values and principles of nutrition.

· Ability to follow recipes and make simple arithmetic computations.

· Ability to prepare accurate written records and reports.

· Ability to work effectively with the public and other employees.

Working Conditions and Physical Abilities:

· Must be able to lift 50 pounds.

· Must be able to carry 30 pounds a distance of 20 feet several times a day.

· Must be able to push or pull an average of 50 pounds of product on a cart.

· Must be able to reach, bend, or squat several times an hour.

· Must be able to stand on tiled floor, 90% of the day.

· Must be able to maintain a work pace ranging from steady to fast at times.

· Must be able to see and hear information from co-workers and equipment safety.

· Must be able to hear and speak over the phone and in one-on-one communication needs.

· Must be able to see and notice the needs of clients.