Cook I_NE-PMC_101-Administration

Under the general supervision of the Program Director, the Cook I prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; and maintains kitchen supply and food inventory, in a neat and orderly manner.

Requirements

• Kitchen Management (50%): Maintains, stores and organizes food and kitchen supplies inventory and equipment; maintains written inventory; properly rotates food and discards when necessary.
• Food Preparation (35 %): Prepares meals, beverages and snacks; washes and chops fruits and vegetables; mixes beverages and arranges snacks.
• Meal Planning (7 %): Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled; ensures appropriate proportions are provided.
• Community Relations (8 %): Assists in monitoring work of volunteers working in the kitchen and concession areas.
• Other Responsibilities: Collects, reviews and reports monthly statistical data representing department services pertaining to meals served; ensures the accuracy and completeness of the same.

Benefits

• ServSafe Certification
• Valid State Driver’s License