Cook
Location: West Jordan Utah
Description: Copper Hills Youth Center is hiring Cook right now, this career will be placed in Utah. More details about this career opportunity kindly read the description below. JOB SUMMARY
The cook is responsible for the
operations of the kitchen for the shift that they work. Examples of
the operations of the kitchen that the cook is responsible for are:
inventory control, sanitation, quality control, the production and
service of all food during the shift. Cooks may also be asked to fill
in for the Dietary Director with operation items such as food
purchasing, inventory and daily paperwork. The cook accomplishes
his/her job responsibilities by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Other duties may be assigned.
____ 1. C! ooks foodstuffs in
quantities according to menu and number! of persons to be served.
Washes
dishes.
____ 2. Ensures all food is properly
prepared, stored, and handled according to all regulatory guidelines.
____ 3. Ensure residents/students receive prescribed diets.
____ 4. Follows approved menus and recipes. Serves meals.
____ 5. Follows cleaning schedule, ensuring that food service area
and appliances are clean and sanitary.
____ 6. Directs
activities of one or more workers who assist in preparing and serving
meals.
____7. Monitor all kitchen equipment and appliances for
malfunctions and proper temperatures. Report same to management.
____8. Demonstrate proper use and storage of equipment and
maintains a clean environment, including utensils, appliances,
floors, equipment, etc.
____9. Maintain a safe working
environment by following all safety procedures, including the use of
Standard Precautions, proper storage and use of chemicals, and
properly! securing the Food Service area. Also demonstrates knowledge
of Material Safety Data Sheets.
___ 10. Complete all requested
forms pertaining to Food Service area.
___11. Provide positive,
professional role modeling and maintains appropriate boundaries with
clients at all times.
SUPERVISORY RESPONSIBILITIES
The Cook may indirectly supervise two or more employees in the
kitchen and dining areas. The Cook is responsible for the overall
direction and coordination of the kitchen and dining room when on
shift. The cook will carry out supervisory responsibilities in
accordance with the organization’s policies and applicable laws
under the direction of the Dietary Director.
QUALIFICATIONS
To perform this job successfully, an
individual must be able to perform each essential duty
satisfactorily. An individual must be able to perform their duties in
a positive work mode and serve as a positive role mo! del and influence
for youth and peers. Reasonable accommodations ma! y be made to enable
individuals with disabilities to perform the essential functions. The
following outline describes the required qualifications, knowledge,
skills, and ability necessary to perform the essential functions of
this job and includes a description of the working environment.
Requirements
1. EDUCATION and/or EXPERIENCE
Cooking
experience of at least three years with six months experience in
batch cooking. Must be a team player and have the ability to follow
recipes, cycle menus and demonstrate understanding of therapeutic
diets. Formal training may be considered equivalent to experience.
2. CERTIFICATES, LICENSES, REGISTRATIONS
Valid
State Drivers License and county Food Handlers Permit or Servesafe
Certification
3. LANGUAGE SKILLS
Ability to read,
speak and understand English. Ability to read and interpret documents
such as safety rules, operating and maintenance in! structions, and
policy/procedure manuals. Must be able to understand and follow oral
and written directions. Ability to effectively present information
and respond to questions from managers, clients, customers, and the
general public.
4. MATHEMATICAL SKILLS
Ability to
add, subtract, multiply, and divide in all units of measure, using
whole numbers, common fractions, and decimals particularly pertaining
to recipes. Ability to calculate figures, amounts discounts,
proportions and volume in figuring food tallies.
5.
REASONING ABILITY
Ability to apply common sense understanding
to carry out instructions furnished in written, oral, or diagram
form. Ability to define problems, collect data, establish facts, and
draw valid conclusions.
6. PHYSICAL DEMANDS
While
performing the duties of this job, the employee is regularly required
to stand; walk; use hands and fingers to handle, or feel;! reach with
hands and arms; stoop, kneel, crouch, or crawl; taste a! nd smell.. The
employee frequently is required to climb or balance. The employee is
occasionally required to sit and talk or hear. The employee must
regularly lift and/or move up to 10 pounds, frequently lift and/or
move up to 25 pounds, and occasionally lift and/or move up to 50
pounds. Specific vision abilities required by this job include close
vision, distance vision, color vision, peripheral vision, depth
perception, and ability to adjust focus.
7. WORK
ENVIRONMENT
While performing the duties of this job, the
employee is regularly exposed to moving mechanical equipment parts
and is frequently exposed to extreme heat and risk of electrical
shock. The employee is occasionally exposed to humid conditions;
fumes or airborne particles, toxic or caustic chemicals, extreme
cold, and outside weather conditions. The noise level in the work
environment is usually moderate. While performing the duties of this
personal questions, display socially unacceptable personal behaviors,
use profanity and sexually explicit phrases, make insulting remarks
or threats regarding appearance, age, sex, or race, exhibit defiance,
dishonesty, and assaultive or self-destructive behaviors.
- .
If you were eligible to this career, please email us your resume, with salary requirements and a resume to Copper Hills Youth Center.
If you interested on this career just click on the Apply button, you will be redirected to the official website
This career starts available on: Fri, 10 Jan 2014 17:58:24 GMT