Cook - PRN

Summit BHC•Stone River Recovery Center, CA

11d•Onsite

About The Position

The Cook implements menus, coordinates food preparation, and serves meals for clients, staff, and visitors at Stone River Recovery Center. The role includes ordering and inventorying supplies and preparing appealing, nutritious, high-quality meals and snacks in accordance with planned menus, food-service policies, sanitary guidelines, and food sensitivity and allergy requirements. Kitchen, service areas, and equipment are cleaned using proper infection-control procedures. The Cook plans and prepares regular and therapeutic menus and special-function meals, schedules cooking so food is ready on time, follows recipes and portioning procedures, and applies appropriate techniques for special or restrictive diets. The position also supports safe food storage, temperature and meal-count records, serving-line replenishment, equipment and food inspections, inventory, and direction of staff assisting with meal preparation and service. This is an onsite individual-contributor position.

Requirements

High school graduate or equivalent required.

Nice To Haves

Two or more years of food-service experience preparing food for institutions such as a school, hospital, or cafeteria.
SERV Safe certification or similar food-safety certification, where required by the state or facility.

Responsibilities

Plan and prepare foods in accordance with facility policies, approved dietary guidelines, and recipes or menus provided by a supervisor or dietician.
Plan cooking schedules so regular and therapeutic menu items and special-function foods are properly cooked and ready at the appropriate time.
Follow recipes and portioning procedures to prepare meats and entrees, gravies, casseroles, vegetables, soups, salads, and desserts.
Store and prepare food safely by maintaining temperature logs and appropriate hot and cold storage, promptly refrigerating or freezing food, rotating stock, labeling and dating items, and discarding expired food.
Set up steam tables attractively for easy service in standardized portions and label food according to modifications.
Label leftover food with its description and date for proper storage, and assist with cleaning steam tables and pans.
Direct staff who assist with preparing and serving meals.
Use recommended measures and techniques to preserve nutritional benefits and meet special or restrictive dietary requirements.
Monitor the serving line and serve or replenish food as needed throughout meal service.
Record equipment and food temperatures and daily meal counts.
Keep the kitchen cooking area clean and orderly and transport trash to the dumpster.
Clean and inspect equipment, kitchen appliances, and work areas for cleanliness and proper operation.
Take inventory of supplies and equipment, inspect delivered food products and supplies, and assist with their storage.