Prep Cook

Inspiration Field•La Junta, CO

5d•$19 - $23•Onsite

About The Position

The Prep Cook assists the Head Cook with cooking duties and coordinates services to ensure high quality standards of food production and service for CFP program, events and catering in a person-centered environment. The Prep Cook participates in meal preparation and food ordering. May lead food service individuals in food preparation, serving, and clean up. In addition to food preparation duties, the Prep Cook may also be responsible for completing a large number of smaller tasks, including, but not limited to: utilizing a wide range of kitchen appliances and utensils, ensuring that leftover food is stored properly, food rotation, inventory, performing kitchen maintenance tasks such as emptying the trash, washing dishes and putting them away, sweeping and mopping floors, clean appliances and utensils, testing the temperature of food at specified intervals, bus tables, serve meals, Prepare CFP menus and diets, deep cleaning the kitchen, etc. The Prep Cook will also serve as the Head Cook’s backup when the Head Cook is out of the office.

Requirements

High school diploma or GED
Minimum of three years of demonstrated cooking experience in the food service industry, restaurant, or catering environment.
Must be at least 18 years of age.
Working knowledge of MS Office software.
Must be licensed drivers and have reliable transportation.
If the current license is from out-of-state, a valid Colorado Driver’s License is required within five days of hire.
Background check, drug and alcohol check, reference check, and motor vehicle checks must be passed.
Current motor vehicle insurance is required.
Driving is an essential job duty.
Able to read, analyze, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Able to write routine reports and correspondence.
Able to respond to common inquires or complaints from individuals, regulatory agencies, guardians, etc.
Able to effectively present information and respond to questions from groups of administrators, managers, employees, individuals, individual’s parents, etc. is required.
Able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Able to work with others, with system issues, and within designated time frames.
Patience in dealing with individuals, parents, employees, etc.
Able to develop effective working relationships with a variety of people.
Able to communicate clearly and concisely, both orally and in writing.
Able to perform duties in accordance with agency policies and procedures.

Nice To Haves

A minimum of one year (30 credit hours) of culinary school AND one year of demonstrated working experience in the food service industry.

Responsibilities

Participates in the routine preparation, cooking, and serving of food on a daily basis or for CFP program and various catering events.
Ensure safe receiving, storage, preparation, and service of food and create recipes and menu items in accordance with dietary needs, individual preferences, substitution lists, therapeutic diets, and industry trends.
Inspect and cook meals and ensure that standards for appearance, palatability, temperature, and serving times are met while assuring that foods are prepared according to production schedules, menus, and standardized recipes set by Head Cook.
Assist in cleaning schedules and maintain equipment to ensure food safety and proper sanitation and safety practices. Maintain the physical appearance of the kitchen in a clean, safe, and organized fashion.
Assist other employees or individuals in service with meal preparation tasks to meet to maintain the operation of the food service unit, as assigned by the Head Cook or their designee.
Train and/or assist individuals in service with various tasks related to daily food operations and catering assignments.
Must be able to perform Lifting and Transferring techniques as trained and pass performance testing. The employee will occasionally lift and/or push and pull up to 100 lbs. Lifting may require floor to waist, waist to shoulder, or shoulder to overhead movement.
Driving of agency vehicles as necessary for transportation of clients and agency business as assigned.
Must, with or without reasonable accommodation, Able to regularly sit, walk, stand, climb up and down stairs, physically restrain clients pursuant to training (when necessary) and sit at a computer for long periods of time and repeat the same hand, arm, or finger motion many times (typing, data entry).
Communicate through speech with individuals in service and public in both quiet and noisy environments.
Operate a personal computer and related software.
Tolerate various levels of stress and meet deadlines with severe time constraints.
Demonstrate specific vision abilities which include close, distance, depth perception and able to read handwritten or typed material, and able to adjust focus.
Work and concentrate in both noisy and quiet environments.
Squat, stoop, kneel, and reach above the head. Forward motion will occasionally be required.
Work inside the building a majority of the time.
Essential Duties include the Physical Demands listed below.
Work with outside party planners and internal Event Managers to provide excellent food catering service to include: planning, ordering food items and supplies, cooking, setup, serving, cleanup, pots & pans & dishwashing, bussing tables, etc.
Determine how food should be presented, and create decorative food displays.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Instruct cooks and other workers in the preparation, cooking, garnishing, presentation of food. Direct and assist staff with the preparation, setup, serving, cleanup, etc. for events.
Work cooperatively with Individuals in Service, facility staff, consultants, vendors, community members, etc.
Set up stations and collect all necessary supplies to prepare menu for service.
Prepare a variety of foods: meat, seafood, poultry, vegetables, and cold food items, etc.
Arrange sauces and supplementary garnishes for assigned stations.
Cover, date, and correctly store all bits and pieces and food prep items and rotate inventory First in First Out (FIFO).
Notify Head Cook in advance of likely shortages or upcoming needs.
Prepare and serve menu items in compliance with established standards.
Use food preparation tools in accordance with manufacturers’ instructions.
Open and close the kitchen correctly and follow the opening and closing checklists for kitchen stations and operations.
Maintain a prepared and sanitary work area at all times
Ensure all storage areas are tidy and that all food ingredients, products, supplies, cooking utensils, etc. are appropriately stored.
Constantly use safe and hygienic food handling practices.
Assist with all duties as assigned by Head Cook or designee.
Maintain certifications for First Aid, CPR, crisis prevention and other courses as required.
Respond to medical and other emergencies appropriately. Communicate client health concerns to the agency’s nurse or other designated personnel.
Maintain strict confidentiality of information learned regarding clients, program issues and staff information.
Must possess strong organizational and time management skills.
Participate in staff training activities and staff meetings, as outlined in the agency’s staff development curriculum.
Work flexible schedules or within various environments as agency and supervisor deems necessary. Staff attendance and promptness to assigned shifts is essential. The responsibilities of this position may require staff to be able to work irregular, extended, and/or be available for as-needed work hours, nights, weekends, holidays, etc.
Advise supervisor of concerns and problems that arise within the agency.
Follow State, County and agency policies and procedures in carrying out duties.
Perform other duties as assigned by supervisory staff, CEO, and/or designee.