Cook (Days and Hours Vary

McCrite Plaza•Kansas City, MO

1d•Onsite

About The Position

The Cook’s primary function is to prepare, season, serve, and cook food. In addition, this position may order supplies as well as keep records and accounts of food items. The hours will be set by the Director of Dining Services. This position is Full-time, but the days and hours will vary. The position operates in a kitchen and dining environment and requires the ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk. It also requires the ability to lift and carry weights in the 35 to 50 pound range, and exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion. This position is subject to exposure to infectious diseases, including Hepatitis B viruses, and requires vaccination against COVID-19.

Requirements

Must be at least 16 years of age if working in a full-time position.
Must be free of all communicable diseases.
Ability to perform simple arithmetic and units of measurement conversions used in food preparation.
Ability to understand and prepare therapeutic diets.
Ability to perform cleaning and waste disposal procedures in accordance with facility policy.
Ability to assist in the proper care and use of kitchen equipment.
Ability to understand and observe infection control procedures related to the Dietary Department.
Ability to understand and recognize potential physical, chemical, and electrical hazards and take immediate corrective action as appropriate.
Ability to understand and enforce the Exposure Control Plan as this position risks occupational exposure to blood borne pathogens and other infectious material as an essential function of the job.
Ability to safeguard the privacy of Residents’ health information.
Ability to speak and read English, and follow oral and written directions, menus, or recipes.
Ability to establish and maintain effective working relationships with the public, residents, and staff.
Ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk.
Ability to lift objects from a lower to higher position or moving objects along a horizontal level but from position to position.
Ability to lift and carry weights in the 35 to 50 pound range.
Ability to exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion.
Must be able to work any shift as directed by the Director of Dining Services.
Must attend staff meetings, in-service classes, and committee meetings as assigned or required.

Nice To Haves

Prior experience in a similar working environment is preferred.
Current Food Handlers certification is preferred but not required. Certification must be acquired within first 90 days of employment.

Responsibilities

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of refrigerators, freezers, ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Responsible for avoiding food waste.
Weigh, measure, and mix ingredients according to recipes or other instructions, using various kitchen utensils and equipment.
Wash, peel, and/or cut various foods, such as meats, vegetables, fruits, fish, etc.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils; must be able to cook foods according to menus, special dietary or nutritional restrictions or based on number of portions to be served.
Portion, arrange, garnish food, and serve to waiters or patrons; ability to understand and prepare all therapeutic and mechanically altered diets.
Meet meal schedules and requirements for residents, staff, and guests.
Assist the dishwasher in clearing tables and washing dishes, when necessary.
Assist the servers in delivering food, when necessary.
Must be able to work any shift as directed by the Director of Dining Services.
Comply with federal, state, and company policies, procedures, and regulations.
Operate computers programmed with software needed to record information about meals for residents, guests, and staff.
Perform other related duties as directed by the Director of Dining Services.
Attend staff meetings, in-service classes, and committee meetings as assigned or required.