Cook 6a-2:30pm (Friday-Tuesday)

McCrite Plaza•Kansas City, MO

3h•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 Executive Chef.

Requirements

Must be free of all communicable diseases and at least 16 years of age if working in a full-time position.
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.

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 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 Executive Chef.
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 Executive Chef.
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 perform other related duties as directed by administration.
Must attend staff meetings, in-service classes, and committee meetings as assigned or required.