This is a part – time, rotating shift position with some weekend and holiday shifts. The hours of work are generally 5:30 a.m. – 1:30 p.m. and 11:00 a.m. – 7:30 p.m. Days of work and hours may vary depending on facility needs.
The Cook provides individualized and quantified food preparation for clients on a regular and therapeutic diet by performing necessary food service duties so that regulatory standards are maintained.
Primary Responsibilities Include:
· Preparing food for regular and therapeutic diets so that meal production schedules are met
· Unloading and storing food/miscellaneous supplies delivered to the main kitchen loading dock and assisting with inventory when requested
· Maintain sanitation per Hazard Analysis Critical Control Point (HACCP) program and State, Federal, and Minnesota Sex Offender Program (MSOP) regulations and guidelines
· Performing other food service related tasks as assigned by supervisor so that all dietary responsibilities are accomplished and as appropriate
· Complying with all safety and health standards, rules, regulations, policies and procedures to ensure compliance with all standards and rules
Minimum Qualifications:
Must meet each of the following qualifications listed below:
· Knowledge of large-scale cooking methods and equipment sufficient to prepare and serve food for a large number of people and adjust recipes to accommodate different numbers of people
· Knowledge of food values and nutrition sufficient to prepare items from standard recipes. Some facilities require the ability to prepare special medical diets
· Knowledge of health and safety principles involved in food preparation operations sufficient to prepare and serve safe and healthy meals
· Ability to follow oral instructions and read and comprehend written instructions
· Ability to occasionally lift 50 pounds
Preferred Qualifications:
· Food Safety Certification