Job Description
Job Summary The Full-time Cook will be responsible for the preparation, service and handling of food that is served every day, for every meal, in compliance with health and safety standards. Each kitchen staff member is responsible for the overall experience of the youth being served every day, this includes creating a positive, inclusive, and affirming experience in the kitchen/dining areas. This position will support up to 40-60 young people eating per day. Kitchen Responsibilities Preparing, serving, and handling food every day, specifically lunch and dinner, as well as continental breakfast preparations. Responsible for checking with the Food Services Manager or assigned supervisor for instructions dealing with daily operation of the food services. Responsible for following the daily menu and ensuring that the standardized recipes are used to prepare all menu items. Responsible for the safe and healthy handling and preparation of all food, ensuring expedient service, in a sanitary and pleasant environment for residents, guests and staff. Ensuring that the kitchen staff, youth interns and volunteers are trained and supervised while in the kitchen and dining areas. Ensuring that the rules and procedures for your and other employees’ conduct is adhered to and tasks completed in the allotted time. When assigned, responsible for the purchase and inspection of food items delivered or purchased to assure quality standards are met. Ensuring that equipment is turned off, leftover food items are properly stored, freezer and walk in refrigerators are locked/secured. Foster a welcoming and inclusive community atmosphere, promoting a sense of belonging and resident satisfaction in the dining areas and at events where Kitchen Services are required. Ensuring excellent and sincere customer service is exhibited by the team. Kitchen Duties: Prepare, cook and serve meals to youth/residents, staff and guests at your facility, following menus, production sheets and recipes approved by the Kitchen Manager or supervisor. Prepare food for cooking by performing such tasks as washing, cutting, trimming meat, fish, fowl and cutting, slicing, and dicing vegetables. Wash all equipment and workstations, counters, shelves, and store utensils and equipment properly after use. Document leftovers or production records and store them in refrigerators or freezers after labeling and dating. Monitor and document temperatures to ensure that foods are served or stored at safe temperatures. Sanitize kitchen equipment, utensils, floors, walls, counters, tables, and food carts to comply with state health department standards and to prevent food-borne illnesses. Monitor the highest standards of cleanliness, maintenance, and safety are maintained. Report any issues to Kitchen Services Manager or Operations Manager for prompt resolution of issues. Conduct regular kitchen and dining room inspections to identify and address any issues related to safety, appearance, or maintenance. Perform other related duties incidental to the work described herein. Kitchen Procedures: Must adhere to and practice proper sanitation and safety procedures. Will perform daily and weekly side work duties as assigned by Kitchen Manager or supervisor. Communicate with and cooperatively work alongside fellow kitchen and Covenant House employees. Attend Inservice and mandatory trainings as assigned. Will come to work as scheduled and consistently demonstrate dependability and punctuality. Cook will be familiar with and adhere to the policies and procedures contained within the employee manual. Other duties as assigned by the kitchen manager or CHC leadership team. JOB REQUIREMENTS EDUCATION Work requires the ability to reach and write in English and follow written instructions typically acquired through partial high school education. EXPERIENCE One year in food preparation or hot and cold foods. SKILLS Must be able to follow recipes and prepare foods from scratch. Must be a self-starter and team player with the ability to work with other staff and resident interns. Ability to handle multiple tasks and prioritize effectively in a fast-paced environment. WORKING CONDITIONS Meal periods (non-paid) and breaks are required to be taken each shift. Any overtime must be preapproved. Must be able to lift up to 50 lbs. on occasion, bend, sit and stand for prolonged periods of time. SUPERVISORY DUTIES N/A EQUIPMENT USED Must be able to use kitchen appliances and have experience with cleaning, sanitizing, cutting, etc in a commercial kitchen environment. WORK ENVIRONMENT The work environment characteristics described here are representative