On Call Cook

General Description:  

The Cook's primary responsibility is to prepare food items based on recipes for the kitchen's needs. The Cook will develop and maintain constructive and cooperative working relationships with others over time. The Cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work. The cook will also analyze information and evaluate results to choose the best solution for problem-solving. 

Essential Functions: 

• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Must be able to follow recipes and menus
• Ensure all products are rotated on a first-in, first-out philosophy
• Ensure superior food quality and act to correct any irregularities
• Maintain complete knowledge of correct maintenance and use of equipment
• Maintain and strictly abide by State sanitation/health regulations and CALV requirements
• Meet with the Executive Chef to review production lists, anticipated business levels, changes, and other information pertinent to the job performance
• Prepare food products as assigned
• Inform the Executive Chef of any shortages before the item runs out
• Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to all programs
• Inform the Executive Chef or designee of any excess items that can be used in daily specials or elsewhere
• Maintain temperature and tasting logs
• Maintain proper storage procedures as specified by the Health Department and CALV requirements
• Assist Stewards to ensure clean-up is a more efficient process
• Breakdown workstation(s) and complete closing duties; return all food items to proper storage areas
• Other related duties as necessary

Minimum Qualifications: 

High school diploma or GED equivalent (required) OR equivalent combination of formal education and appropriate related experience may be considered. Reliable transportation. Minimum of two (2) years of cooking experience and excellent knowledge of essential kitchen equipment. 

Experience and Education Substitutions: 

• None

Licensing and Certification: 

• Valid driver's license
• SNHD Food Handlers Card
• ServSafe Food Handler Certification (preferred)

Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution. 

Physical Demands & Working Conditions:  

The following physical demands and working conditions represent those encountered while performing the essential functions of this job.  Reasonable accommodation will be made to enable individuals with disabilities to perform essential functions. It may require weekend and/or evening work. 

Sitting up to 25% of shift  

Walking up to 100% of shift   

Crouching/Bending/Stooping up to 100% of shift  

Reaching up to 100% of shift 

Lifting up to 50lbs up to 100% of shift  

Ability to see up to 100% of shift 

Ability to hear up to 100% of shift 

Ability to communicate effectively orally and in writingup to 100% of shift 

Occasional Travel up to 100% of shift 

Knowledge, Skills & Abilities:  

Knowledge of food handling and permeation principles and procedures for all foods and procedures, including how to serve them in a timely manner. Knowledge of how to perform the required role during emergency situations. Knowledge of various computer/menu-generating software, including MS Office. 

Skilled in handling emergencies and providing resolutions promptly. Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.  

Ability to effectively supervise all kitchen food production employees in the absence of the Executive Chef. Ability to work weekends/holidays. Ability to multi-task and exceed expectations of Executive Chef.  

Additional Information: 

This job description lists the major duties and requirements of the job and is not all-inclusive. Incumbent(s) may be expected to perform job-related duties other than those contained in this document and may be required to have specific job-related knowledge and skills. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the organization.