Cook - Support Services

Jackson County, Missouri•Lee's Summit, MO

3d•$15 - $18•Onsite

About The Position

To prepare, season, cook, and serve nutritional, well-balanced meals for juvenile residents. The deputy court administrator of family court is the appointing authority. The cook receives direct supervision by the cook supervisor.

Requirements

Knowledge of nutritional requirements.
Knowledge of institutional food service operation, which involves cooking and serving in a large volume.
Skill in the operation of a variety of institutional kitchen equipment and utensils – both hand and power operated - in a safe and prudent manner, including slicer, mixer, steamer, gas range, and steam table.
Skill in operating a computer.
Ability to make arithmetical computations to adjust weights and measurements in recipes.
Ability to read small printed words and numbers accurately.
Ability to positively interact with juvenile residents.
Ability to stand and walk for extended periods of time.
Ability to lift and carry 50 pounds and push and pull 60 pounds.
Ability to work in a commercial kitchen environment with various levels of heat and noise.
If designated, ability to operate a vehicle in a safe and prudent manner.
High School graduate or equivalent plus one year of institutional/cafeteria cooking experience, such as in a school, hospital, or comparable training.
Possess and maintain a valid driver’s license from state of residence and provide proof of such (for designated positions).
If driving non-court vehicle for court business, must possess and maintain state mandated auto liability insurance and properly licensed, reliable vehicle, and provide proof of such (for designated positions).
Background screenings will be conducted.
Certain positions may also require additional checks, including but not limited to education verification, child abuse and neglect clearances, drug screenings, and physical assessments, as applicable to the responsibilities of the role.

Nice To Haves

Knowledge of computer operation helpful.

Responsibilities

Review daily menus and plan for preparation, gathering utensils and ingredients and adjusting recipe quantities according to daily head count.
Check for food allergies and special diet instructions and plan substitute meal(s), according to instructions.
Prepare, season and cook soups, meats, vegetables, desserts and other items for meals and snacks, according to pre-determined menus, recipes, meal counts and portions.
Observe and test foods being prepared to ensure they are completely cooked and check internal temperatures as required; place food in holding areas.
Properly portion food onto sanitized serving trays or paper carriers.
Interact with residents or staff to accommodate allowable meal changes and answer questions.
Determine foods that will be saved for a second use and properly store and label.
Clean serving line equipment and wash all used dishes, pans, utensils, either by hand or dishwasher.
Clean all food prep areas including sweep, mop floor and remove trash.
Complete multiple daily logs regarding production, cooking and refrigeration temperatures, chemical and utensil inventories, etc., both handwritten and electronic.
Perform other duties as required.