Cook ASC20260804

BEACON•Santa Maria, CA

10d•Onsite

About The Position

Beacon, formerly VTC Enterprises/LOVARC, has been supporting adults with developmental disabilities since opening its doors in 1962. The Cook performs a variety of duties including preparing and cooking to order a variety of foods that require only a short preparation time.

Requirements

Minimum of a high school diploma or equivalent.
Previous experience cooking breakfast in a cafe/restaurant is required.
Ability to read and comprehend simple instructions, short correspondence, and memos in English.
Ability to write simple correspondence in English.
Ability to remember oral or written instructions provided by others.
Ability to effectively present information in one-on-one and small group situations to Individuals served and other employees.
Ability to read and interpret a recipe.
Establish and maintain cooperative working relationships with coworkers and management.
Interact diplomatically with the public.
Foster a stimulating, accepting learning environment.
Perform effectively in environments with frequent workload changes and competing demands.
Set priorities which accurately reflect the relative importance of job responsibilities.
Ability to apply common sense understanding to carry out basic written or oral instructions.
Ability to think through the consequences of a decision prior to making it.
Ability to recognize an emergency situation and take appropriate action.
Basic knowledge of Microsoft Office software.
Maintain First Aid, CPR and CPI Certifications.
Must obtain and maintain a ServSafe Food Handler Certification.
Must have a valid driver's license with an insurable record.
Must be able to multi-task and perform in a fast-paced work environment.
Must meet and maintain Community Care Licensing criminal history criteria.

Nice To Haves

Culinary arts training or vocational training preferred.
Prior commercial kitchen experience or cooking for large groups desired.

Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assume 100% responsibility for quality of products served.
Know and comply consistently with our standard portion sizes, cooking methods, and quality standards.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes according to build sheets.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Cafe Manager.
Handles, stores and rotates all products properly marking the date and item on the container.
Assists in food prep assignments during off-peak periods as needed.
Observes proper food preparation and handling techniques.
Reports necessary equipment repair and maintenance to supervisor.
Minimize food waste.
Conducts initial and ongoing training of Client Trainees in food preparation, cooking meals according to standard recipe, portioning meals and wrapping for delivery, proper food storage and safe food handling practices.
Maintains daily/weekly/monthly data on the progress of client trainees.
Adapts job tasks as needed for the client trainee to perform the assigned duties.
Complete monthly progress reports, time keeping and attendance records.
Delivers meals for Juvenile Hall Contract according to contract specifications.