Department: Food Service (Non-Exempt)
Hours per week: 40 Full Time
Reports directly to: The Assistant Director, and indirectly to the Director and Corporate.
The Cook II will oversee operations in the facility kitchen. Responsible for contract compliance, sanitation, safety and ensures food code compliance. Ensures orders are accurate and menus are up to date and posted.
Education and Qualifications:
High School diploma or GED required. Five years of experience in the foodservice industry serving 50 people or more required. Minimum of two years of experience supervising staff. Food handlers license is required. Must have good communication skills and be able to articulate professionally, verbally and in writing. Must complete annual training required by the contract. Available to work any shift any time any schedule. Must have a valid driver’s license and social security card issued by the U.S. Social Security Administration, and be a United States citizen, permanent resident, or other person lawfully admitted into the United States. Must pass a federal background check and physical examination.
Skills and Specifications:
- Problem-solving, planning and prioritizing
- Communication skills – written and verbal
- Flexibility, adaptability, teamwork and customer service orientated
- Microsoft Outlook, Excel, Word, PowerPoint
- Manual skills for the preparation of food
- Knowledge of safe and sanitary operation of kitchen equipment
- Knowledge of FDA Food Code
The Cook II shall assume the following job responsibilities:
- Ensure menus are posted and maintained on file for six months.
- Ensures residents are provided the opportunity for food services three meals per day Monday through Friday. On weekends (to include extended weekends when a federal holiday falls on the Friday preceding or the Monday following a weekend), may provide brunch instead of breakfast and lunch (dinner is still required).
- Maintain a count of meals served.
- Ensures all menus are approved by a Registered Dietician (RD).
- Ensure that the kitchen is maintained in a manner prescribed by The Bureau of Prisons.
- Mop the dining room and kitchen
- Clean all appliances
- Making sure that trays and utensils are sanitized
- Ensuring that dining room tables & chairs are clean
- Maintain adequate inventory of food and supplies and order in a timely manner.
- Ensures compliance with the requirements in the Food Code.
- Log any variance between established menus and actual meals.
- Comply with federal, state, and local health and sanitation codes.
- Ensure that food is properly stored, and complete a daily log to verify the refrigerator temperature is in compliance with relevant regulations.
- Ensure prepared sandwiches and other lunch items are placed in a sack and properly stored.
- Ensure meals are prepared and served in an attractive and professional manner, providing a balanced meal for each resident. Heat frozen dinners in the facility oven.
- Prepare food & train Kitchen Service Helper on residents with special dietary need or appropriate meals according to their religion.
- Resolve any resident issues related to the kitchen.
- Supervise all Food Service staff.
- Local travel may be required.
- Complete all annual training required by the contract.
- Complies with federal, state and local laws and regulations.
- Reports any violation of company policy, employee handbook Standards of Conduct, etc.
- Assume and perform other duties as assigned.
“Working Alternatives, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex including sexual orientation and gender identity, national origin, disability, protected Veteran Status, or any other characteristic protected by applicable federal, state, or local law.”
WORKING ALTERNATIVES INC is an EEO employer - M/F/Vets/Disabled