Cook I

Cincinnati Children's•Liberty, LA

3d•$17 - $20•Onsite

About The Position

The Cook I is responsible for measuring and mixing ingredients according to recipes and proper cooking standards. This role involves using a variety of kitchen utensils and equipment to prepare menu items, including baking, roasting, broiling, steaming, and frying. The Cook I will observe and taste food being cooked to improve flavor and texture, portion food correctly onto patient/guest trays, and assume responsibility for proper methods of safety and cleanliness. Maintaining specified procedures of cleanliness, personal hygiene, and storage to ensure safe food production in accordance with Department of Health standards is crucial. The position also requires attending monthly in-services and complying with Infection Control policies and procedures. Planning involves reviewing menus and production sheets to determine quantities of food items to prepare and planning the cooking schedule to ensure timely readiness. The role also includes preparing food items by washing, trimming, and seasoning, preparing pre-preparation items, and assuring adherence to CACFP requirements for food preparation, service, and menu planning. Attending required training and maintaining up-to-date knowledge of CACFP rules is also part of the role. Additionally, the Cook I will complete transportation records for quantities prepared and record waste, handle food in a sanitary manner, maintain food at proper temperatures, and complete transportation logs. Demonstrating effective customer service to fellow employees, customers, managers, and visitors, and following CARES standards at all times are expected. The Cook I will also maintain the safety program within the department and ensure safety concerns are reported appropriately.

Requirements

2+ years of work experience in a related job discipline.

Nice To Haves

High school diploma or equivalent

Responsibilities

Measure and mix ingredients according to recipes and proper cooking standards.
Use a variety of kitchen utensils and equipment, including scales, mixers, grinders and slicers to prepare menu items.
Bake, roast, broil, steam and fry meats, fish, vegetables and other foods.
Observe and taste food being cooked and add ingredients or seasonings to improve flavor and texture.
Portion food correctly onto patient/guest tray as required.
Assume responsibility for proper methods of safety and cleanliness.
Maintain specified procedures of cleanliness, personal hygiene and storage to ensure safe food production in accordance to Department of Health standards.
Attend required monthly in-services.
Comply with Infection Control policies and procedures.
Review menus and production sheets to determine type and quantities of meats, vegetables, sauces, soups, casseroles, breakfast foods and desserts to be prepared.
Plan cooking schedule to ensure foods will be ready at specified times.
Prepare food items for cooking by washing, trimming and seasoning.
Prepare pre-preparation items according to production.
Assures adherence to CACFP requirements for food preparation, service, and menu planning.
Attends required training and maintains up-to-date knowledge of CACFP rules.
Complete transportation records for quantifies prepared and record waste.
Handle food in a sanitary manner; maintain food at temperatures above 140 or below 41 degrees.
Complete transportation logs according to established times on a regular basis.
Demonstrate effective customer service to fellow employees, customers, managers and visitors.
Follow CARES standards at all times.
Perform other duties as assigned.
Maintain safety program within the department.
Ensure safety concerns are reported appropriately.