COOK

St Joseph Residence•Fort Lauderdale, FL

3h•Onsite

About The Position

The Cook 02 worker is responsible for procurement, receiving/storage, planning, production, distribution, cleanup, and documentation for all meals served at the facilities. This role must comply with agency policies and procedures, regulatory agency requirements, funding source stipulations, and accreditation guidelines. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Requirements

High School diploma or general education degree (GED)
2 years of food production experience
Safe Food Handler Certification must be obtained within 6 months of employment
Organizational and problem-solving skills
Ability to use effective verbal, listening, and written communication skills
Manual dexterity enough to use kitchen utensils and equipment, wash dishes, and perform cleaning responsibilities
Ability to learn and comprehend information from recipes and other food products labels
Team building skills
Time management skills
Knowledge of computer office software
Ability to read, write, and understand the English language
Must be able to lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Must be able to walk, climb stairs or ladders, and stand on feet for extended periods of time.

Nice To Haves

May serve as an interim department leader depending on need.

Responsibilities

Preparation of children's meals in a nutritious, good tasting, and appealing manner following approved Child Care Food Program Menus, funding sources, and regulatory agency requirements.
Reviewing orders at the time of delivery and providing the office with signed invoices for payments.
Contacting caterers and vendors as needed.
Closely examining food items delivered by caterers and other vendors for freshness, temperatures, and overall condition, refusing those items not meeting strict set guidelines.
Closely monitoring food consistency, taste, appearance, and temperature.
Food production forecasting to meet required portions and avoid food waste.
Control of portions served to each classroom and the distribution of food to meet the set mealtime schedule.
Documentation of daily meals served and all temperature logs.
Completion of the End of the Month Inventory and submission of the inventory to the office by the 10th of each month.
Supervising and assisting with the cleanup of all kitchen areas as needed.
Demonstrating flexibility when work schedules need to be changed to meet the needs of the center.
Attending conferences, trainings, and staff meetings as required.
Maintaining deficiency-free and 90% compliance in the kitchen service area.
Complying with all personnel policies and procedures, including dress code, wearing of name badge, professional image and conduct, punctuality, and work attendance.
Demonstrating cultural sensitivity and respect towards persons of different cultural, ethnic, and socio-economic backgrounds.
Providing orientation to new employees as needed.
Maintaining required certifications and mandatory skill updates.
Complying with all policies, local, state, and federal laws and regulations.
Performing other duties as assigned.