Cook II

SUMMARY:

The Cook II accurately and efficiently cooks meats, fish, vegetables, soups, and other hot/cold food products as well as prepares and portions foods prior to cooking. Performs other duties in the areas of food and final plate preparation including preparing food items in advance. Assists with food reception and storage, serving (including special events) and works with Mission volunteers and others working in the kitchen.

SPECIFIC RESPONSIBILITIES

Essential duties and functions include, but are not limited to the following:

60% Planning, preparation, service of meals in the following areas:

• Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to standardized recipes.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

20% Food Handling

• Participates in the prep/cooking of high-yield meal service.
• Supervises and trains assigned program participants to handle food properly.
• Receives and organizes food arriving at/departing from the Mission.
• Handles, stores, labels and rotates all products properly. Perform pantry storage duties of food items.
• Responsible for enforcing restricted access to the kitchen and pantry - authorized personnel only.
• Assists with Pantry organization.

10% Volunteers, Community Engagement and other

• Coordinates and supervise Mission kitchen volunteers during their shift.
• Supports and helps with community events utilizing volunteers.
• Supports Mission special projects/events.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager

REQUIRED QUALIFICATIONS:

• A minimum of 2/3 years of experience in food preparation, cooking and serving.
• Food Handler’s License Serv/Safe Food Manager Certification
• 12 months experience in a non-profit or similar environment working independently in a commercial kitchen.
• Excellent communication and organizational skills.
• Active driver’s license and transportation.
• Agreement with and commitment to Central Union Mission’s mission and statement of faith required. Committed Christian and currently active in a local Christian church required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Ability to lift, stir, and manipulate large cooking vessels of food.
• Frequently walk short distances.
• Continuously stand.
• Frequently bend or twist at the neck or torso.
• Continuously grip.
• Occasionally reach, stoop, kneel and crouch
• Ability to lift to 40 pounds.