Cook I (On-Call)

Ada County • Boise, ID

7d • Onsite

About The Position

This is a part-time, on-call position designed to provide coverage for varying shifts when regular staff are out sick, on vacation, or when additional support is needed. This role does not have a guaranteed schedule or guaranteed hours. Shifts will be offered on an as-needed basis depending on staffing needs. Candidates must be comfortable with a flexible and variable work schedule. The Cook I performs simple and routine work under general supervision and according to pre-defined guidelines. Conducts routine cooking and preparation of meals on a large scale, performs routine cleaning activities in the kitchen area and related work as required.

Requirements

• High School diploma or equivalent
• Completion of standard high school/trade school course with instruction in institutional cookery or any equivalent combination of education and experience
• Minimum six (6) months experience in the preparation and cooking of food on a large scale
• Knowledge of basic math skills, cooking terms and measurement equivalents
• Knowledge of health and sanitation regulations, principles and practices as they relate to food service
• Skill in the preparation of meals
• Ability to understand and follow verbal and written directions
• Ability to keep daily records
• Ability to work with culturally diverse populations
• Ability to establish and maintain effective working relationships with co-workers and managers
• Ability to clean the kitchen and kitchen equipment in an institutional setting
• Ability to use sharp instruments safely
• Must conform to all health and sanitation regulations
• Must adhere to the Code of Ethics for Detention Staff
• Ability to work a flexible schedule including long or unusual hours, nights, weekends, holidays and overtime, including a 24-hr call out in order to respond to unforeseen events
• This position has been designated safety sensitive and therefore the incumbent is subject to random drug testing.

Responsibilities

• Prepares meals and sack lunches for residents
• Follows standardized recipes, production records and portion control to maintain cost, inventory, and nutrient requirements
• Documents all daily paperwork, including production sheets, point of service tray count sheets for each program and for breakfast, lunch, dinner, and snacks
• Documents and follows Hazard Analysis Critical Control Points (HACCP) procedures in the areas of: purchasing, receiving, storing, preparing, cooking, serving, holding, cooling and reheating
• Ensures that storage areas, both refrigerated, frozen and dry, are maintained at proper temperatures
• Cleans and sanitizes kitchen area and equipment
• Counts and secures all potentially dangerous kitchen utensils
• Attends daily staff briefings
• Stocks storeroom
• Assists in freight deliveries

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED