1972- Cook chez KCARC

Description

Summary:

The cook is responsible for carrying out all components of the 1972 food service program pertaining to food preparation and kitchen cleanup in a manner which is reflective of KCARC’s mission to advocate and provide opportunities in a dignified and respectful manner for the total well-being of individuals and families with special needs.

Essential Duties

• Adhere to KCARC’s quality policy of striving to continuously improve delivery of all services and products to 1972 meeting or exceeding requirements.
• Prepare breakfast, lunch and snacks according to menus.
• Take temperatures of all foods as they are cooked making sure they meet guidelines for keeping food safe.
• Take temperatures and record, on menus, all foods as they are ready to transport or serve.
• Deliver all breakfast, lunch and snacks to the preschool at the appropriate times.
• Deliver all lunches to designated sites at the appropriate times.
• Keep all foods in refrigerator, freezers, cabinets and store room covered, labeled (if needed) and dated.
• Wash, rinse, sanitize and air dry all pots, pans and dishes as needed.
• Take temperatures of all refrigerators and freezers daily and record on provided charts.
• Get out needed foods for the next day and refrigerate appropriately.
• Keep kitchen clean and orderly at all times.
• Complete daily, weekly, and monthly cleaning according to cleaning schedule.
• Check and put away all food orders making sure to date and rotate stock as required.
• Sweep and mop kitchen and storeroom daily and as needed.
• Fill purchase orders as needed.
• Consult with Certified Dietary Manager daily, or as needed for information pertaining to the food service program.
• Contribute to quality management system goals and objectives.
• Participate in all staff training.
• Attended all mandatory in-service trainings.
• Be able to frequently lift up to 50 pounds independently and over 50 pounds with assistance.
• All other duties as deemed necessary.
• Make sure everything is turned off and shut down if you are the last staff in kitchen.
• Make sure all doors are locked.
• Additional hours if needed are mandatory.
• All other duties deemed necessary.

*Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Qualifications:

• Maintain reliable transportation available for use during working hours, valid driver’s license and provide proof of automobile liability coverage.
• Possess ability to maintain flexible schedule to meet the demands of the department.
• Maintain good hygiene.
• Possess the ability to communicate effectively both verbally and in writing.
• Possess the ability to use tact and empathy when dealing with people of varied backgrounds.
• Possess the ability to establish effective working relationships.
• Possess the ability to work independently and in a team environment.
• Accepts responsibility and demonstrates leadership.
• Be able to multitask effectively in a sometimes fast paced environment
• Ability to listen to what is said and act upon it appropriately.
• Is able to multitask effectively in a fast paced environment.

Education and/or Experience:

High school diploma or GED equivalent preferred.

Certifications/Licenses/Registrations:

None

Physical Demands:

The employee must be able to perform the essential duties of this job. This position is very active and requires standing, walking, bending, twisting, turning, kneeling, and stooping all day. Repetitive motion required. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential duties of this job.