Cook

Description
Position Purpose:
Under the direction of the Site Director assumes full responsibility for the coordination and participation in the preparation, cooking and distribution of hot and cold foods to children and adults of Generations. The employee is responsible for following the menu, estimating food consumption and maintaining inventory. In addition, the employee has responsibility for cleaning the kitchen area, kitchen utensils, equipment and inspection of work area. Assumes full responsibility for the completion of general cleaning duties of Generations locations.  Does related work as required.

Essential  Job Responsibilities: Ensures that food is properly prepared on time in accordance with menus and recipes and distributes and delivers food tray to correct classrooms
Ensures adherence to safety and sanitary procedures in accordance with OSHA, Monroe County Health Department, CACFP and accredited regulations
Plans menus and makes adjustments & changes to menus only when necessary and reports these changes to the Site Director
Estimates food consumption and maintains inventory of kitchen and serving supplies
Ensures proper portioning of food by using the CACFP requirement guidelines
Vacuums, mops and cleans glass in public areas of the building(s)
Ensure all trash is collected and container is sanitized
Daily cleaning of all bathrooms- including disinfecting, mopping and replenishing toiletries
Responsible for any other miscellaneous cleaning in the building(s)
Added duties would be at the discretion of the Site Director
Ensure daily accurate recording of CACFP menu book to meet CACFP guidelines
Ensures proper cleaning of kitchen utensils, equipment, including the cleaning and defrosting of refrigerators and freezers and inspection of work area for cleanliness and functional operation.
Receive and inspect all incoming food deliveries, sign all invoices and forward to Site Director
Stock all incoming food deliveries
Requirements
Education:  Minimum of a high school diploma or equivalent.
Experience: 1 year of cooking/food prep experience. A combination of related training and experience may be substituted.
Physical/Mental Abilities: Must be able to perform the job requirements for up to 170 children and adults in the building. Must be able to physically lift at least 50 lbs.
Skills:
Flexible to varied assignments and willingness to take direction from others.
Ability to pay attention to details and follow instructions.
Positive attitude with the ability to integrate into a team to work towards the mission and goals of Generations.
Knowledge of how the kitchen works – equipment, tools and utensils, is preferred.
Ability to work effectively under pressure