Part Time Food Services Cook

CONFEDERATED TRIBES OF THE COLVILLE RESERVATION

3d•$20 - $25

About The Position

The Food Services Cook is responsible for performing a variety of tasks related to the breakfast, lunch, and dinner meal service; setting up equipment and serving menu items; taking down, cleaning and storing serving equipment; operating a dish machine and ensuring dishes are properly sanitized; and maintaining freezers, storerooms and refrigerators in an orderly manner. The Food Services Cook will keep the kitchen area clean and sanitary in accordance with current federal, state, and local Tribal standards, guidelines, and regulations. Advancement to the Food Services Cook is based on need and meeting the qualifications and ability to perform the functions of the position. The Food Services Cook works under the direction and supervision of the Food Services Manager.

Requirements

The position requires a high school diploma or equivalent and 12-18 months of restaurant type cooking experience in food services.
Must be a minimum age of 21 years old.
Requires a valid driver’s license.
Food Handler’s Card.
First Aid & CPR Card.
Requires a TB test with negative results within 15 days of hire.
Maintain all licenses and certifications throughout employment.
Knowledgeable of the practices, methods, and equipment used in preparing, cooking, and serving food in large quantities.
Must be able to read and understand product labels, recipes, and menus.
Must have knowledge of basic computer skills.
Must have knowledge of behavior of persons in treatment facilities.
Must have knowledge of sanitation methods in cleaning and caring of equipment.
Must have knowledge of storing and inventory methods of large quantities of food.
Must be knowledgeable of the common weights and measures of food proportion requirements.
Must be knowledgeable of the federal, state and Tribal standards, guidelines and regulations governing this facility.
Must have knowledge of the occupational hazards and safety precautions of kitchen areas and equipment.

Nice To Haves

Experience in an institutional, military, or large commercial kitchen a plus.

Responsibilities

Prepares, cook, and season soups, meats, fish, poultry, vegetables, desserts, and other foods; substitutes meals when scheduled food supplies are not available.
Taking down, cleaning and storing serving equipment; operating a dish machine and ensuring dishes are properly sanitized; and maintaining freezers, storerooms and refrigerators in an orderly manner.
Reads recipes and/or product directions.
Estimates food requirements.
Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season, and knead foodstuffs for cooking, serving and storing.
Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
Inspects workstations for compliance with service standards.
Keeps records and requisition for supplies/equipment as needed.
Provides general stocking duties in service area.
Serves and replenishes food from counters and steam tables (sometimes using a conveyor food belt), and breaks down stations at the end of meal periods.
Brews coffee and tea.
May be required to restock other beverage areas.
Assists in inventory, checking, and storing foods and supplies.
Understands and will follow (implement) the FIFO method.
Supervises residents, assisting in food preparation, serving, and cleaning of kitchen facilities and equipment; instructs and trains residents in the operation of equipment used in semi-skilled kitchen tasks.
Performs meat cutting and baking duties.
Helps in the preparation of routine records and reports.
Attends all in-service training.
Complies with all company safety and risk management policies and procedures.
Reports all accidents and injuries in a timely manner.
Performs other duties as assigned that support the overall objective of the position.