Cook (Relief)

Dismas Charities•Montgomery, AL

2d•Onsite

About The Position

The Cook is responsible for preparing meals, managing foodservice inventory, maintaining foodservice equipment, and assisting the Director with coordinating outside agency inspections. The role independently performs moderately difficult tasks in preparing quantities of quickly prepared food and ensures foodservice operations comply with applicable regulations, requirements, standards, and dietitian-approved menus. The position is described as relief work for 25 hours per week, with variable hours based on center needs, including first and second shifts, weekends, and holidays falling on weekends. Listed work periods include 4:30 a.m.–9:30 a.m. and 10:00 a.m.–6:00 p.m. The Cook works assigned schedules and may need to work additional hours during a work stoppage to staff the center. The employee attends required meetings and appointments, which may take place on-site, in the community, in court, or at other business-related locations. The role requires paid foodservice experience, including administrative foodservice duties, and the ability to cook and manage operations within company budget guidelines. Relief employees are offered dental and vision benefits.

Requirements

At least two years of paid foodservice experience, including at least one year involving administrative duties such as food ordering, budget management, inspection planning and compliance, and equipment operation and repair.
Demonstrated ability to cook, organize, and manage a foodservice operation within company budget guidelines.
Must be at least 21 years of age.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure and direction manuals; ability to write reports and correspondence.
Ability to calculate figures and amounts, including proportions and percentages, and perform basic arithmetic across units of measure.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Obtain CPR and First Aid Certification and Defensive Driving Certification during initial orientation and maintain those certifications throughout employment.
Possess and maintain a valid, unrestricted driver's license and current food certificates and health examination information required by local and state foodservice codes, such as a Food Handler's Card and annual physical exam.
Proficient knowledge of a current Windows or XP operating system, Microsoft Office, Word, and Excel.
Ability to pass criminal background checks.
Ability to travel overnight when required and reliable transportation; personal vehicle use may be required for work-related travel.
Ability to meet the physical demands of the role, including regularly lifting or moving up to 25 pounds and occasionally up to 50 pounds.

Nice To Haves

Understanding of basic PC concepts, including files, file paths, and copying, pasting, deleting, and moving files.

Responsibilities

Prepare meals in accordance with dietitian-approved menus and applicable regulations, requirements, and standards.
Notify the Director and residents in advance of menu substitutions.
Manage food and food-preparation equipment inventory and ordering to support adequate supplies and timely meal preparation.
Maintain sanitary and safety standards and cleanliness in the kitchen, serving and preparation areas, and for dishes, utensils, and related equipment.
Maintain required written foodservice records.
Maintain working knowledge of applicable procedures and policies, including the Statement of Work, Physical Plant, Operations Manuals, emergency drills, life safety, facility sanitation, and escape and unusual occurrence procedures.
Assist the Director with coordinating outside agency inspections.
Work assigned schedules and, during a work stoppage, work the hours necessary to staff the center.
Attend required appointments and meetings on-site or at other business-related locations.