CRC 009 COOK/FOOD HANDLER

CORRECTIONAL SOLUTIONS GROUP•Tyler, TX

About The Position

Prepares and cooks family-style meals for clients or residents and employees of institutions. The role includes preparing food according to menus and the number of people served, maintaining sanitation in food storage and preparation areas, baking, cutting meat, planning menus, serving meals, managing supplies and records, and directing clients who assist with food service. The employee must complete security clearance requirements, including a criminal background investigation, driver’s license check, and drug screen. The position requires a high school diploma or GED, six months of related work experience, and Food Handlers certification.

Requirements

High school diploma or GED.
Six months of related work experience.
Food Handlers certification.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of customers or employees.
Ability to perform basic arithmetic and calculate rates, ratios, and percentages, and interpret bar graphs.
Ability to apply common-sense understanding to instructions and address problems involving several concrete variables in standardized situations.
Must successfully complete a criminal background investigation (TCIC/NCIC), driver’s license check, and drug screen.
Frequently stand, walk, sit, handle or feel objects, tools, or controls; reach; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
Frequently lift and/or move up to 25 pounds.
Required vision abilities include close, distance, and color vision, peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

Prepare food in quantities according to the menu and number of people to be served.
Wash dishes.
Ensure food-service storage and preparation areas meet sanitation levels required by regulatory agencies.
Bake breads and pastries and cut meat.
Plan menus using seasonal foods and local availability.
Serve meals and monitor meal service.
Order supplies and maintain records and inventories.
Direct clients who assist with preparing and serving meals.
Complete the Cook Worksheet and Substitution Log.
Supervise and direct clients assigned to the food-service operation.
Perform other duties assigned by the immediate supervisor.