Substitute Cook

Aitkin County•Aitkin, MN

About The Position

To efficiently prepare and cook a variety of foods in large quantities by following menus and standardized recipes. Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks. No formal supervisory authority over staff. This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position. Performs cooking, menu planning, purchasing, scheduling, cleaning duties and other related work as required. Prepares and serves meals so that the nutritional needs are met by preparing large quantities of food, following menus; anticipates and accommodates the nutritional requirements of people with special dietary needs. Prepares and follows dietary orders for special diets, such as liquid, soft, diabetic, allergy and religious. Records, orders and purchases groceries and supplies to stock shelves, refrigerator and freezer, which includes meeting with wholesale food distributors to determine the costwise purchase of merchandise. Stocking must be done following the first in/first out procedure. Estimates consumption and verifies inventory to determine ingredients required for preparation by applying knowledge of quantity food service and experience in serving food to large groups to ensure an ample inventory. Performs duties consistent with standards of sanitation so that prepared food is safe to consume. This is accomplished by monitoring, cooking and serving meals in accordance with health and sanitation laws and regulations. Cleans work area so that sanitation and safety standards are upheld by sweeping, mopping, washing, dusting and sanitizing storage and work areas. Washes and sanitizes dishes, silverware and kitchen equipment, utensils and appliances so that all are in top working order and meet health and safety standards at all times. Operates all kitchen equipment properly and safely to prepare and serve required menu. Minimizes wasted food and beverages so that operational budgets remain realistic by developing appropriate portion control while serving meals. Attends training and meetings as needed. Performs other related duties as assigned or apparent.

Requirements

High School Diploma or GED required, plus two or more years experience working in a commercial food service operation.
Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food.
Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.
Valid Minnesota driver’s license required.
Employment reference checks, a criminal background check, and pre-employment physical and drug test will be performed as part of the pre-employment process.
Knowledge of: County and departmental policies, procedures, and practices.
Federal, State, and local laws, rules, and regulations relevant to the work performed in this position .
Food preparation as it relates to cooking in large quantities; cost accounting and current market prices; sanitation standards sufficient to maintaining a safe and clean food preparation area; operation procedures for all kitchen equipment; to use time efficiently and maintain proper safety precautions; sanitation standards as it relates to washing utensils, dishes, silverware and work area; hazards and safety precautions involved in using dish washing equipment and other equipment; menu demands as it relates to preparing the quantity of food that is needed; current Health Department standards as they apply to food service
Skill in: Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and others sufficient to exchange or convey information and to receive work direction.
Preparing reports and record keeping to provide information and documentation.
Reading, writing, and speaking English proficiently.
Preparing and serving a variety of meals designed to satisfy a large number of people; plan and prepare quality foods to accommodate special diets and religious preferences; menu plan and coordinate a food service program; safe operation of kitchen equipment; organizational skills to accomplish the vast daily duties of running the kitchen.
Maintaining proper inventories.
Effectively organizing and prioritizing work.
Ability to: Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat others with respect, honesty, and consideration.
Meet health inspection requirements; follow menu plans, perform routine cleaning and kitchen duties; prepare and follow oral and written instructions; maintain cleanliness and neatness in appearance and working habits; maintain the necessary records as required by the department; locate and operate fire extinguisher.
Read and interpret menus and recipes and prepare meals accordingly.
Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.
Language Skills Intermediate Skills - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.
Mathematical Skills B asic Skills – Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Skills Intermediate Skills – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Computer Skills To perform this job successfully, an individual should be proficient at using the following software: County Payroll Software, E-time, Microsoft Word, Excel, and Outlook.
Ability to Travel In rare situations, may be required to travel for training or vendor presentations, meetings, or errands.
To perform the job successfully, an individual should consistently demonstrate the following competencies (definitions attached or available upon request): Ethics, attendance/punctuality, safety and security, dependability, problem solving, customer service, interpersonal skills, oral communication, teamwork, quality management, cost consciousness, diversity, organizational support, judgment, motivation, planning/organizing, professionalism, quality, quantity, adaptability, and initiative.
Working safely is a condition of employment.

Nice To Haves

Certified Food Manager certificate preferred, but not required at time of hire. If certificate is not held at time of hire, is required to obtain within 6 months of hire. Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

Responsibilities

Performs cooking, menu planning, purchasing, scheduling, cleaning duties and other related work as required.
Prepares and serves meals so that the nutritional needs are met by preparing large quantities of food, following menus; anticipates and accommodates the nutritional requirements of people with special dietary needs.
Prepares and follows dietary orders for special diets, such as liquid, soft, diabetic, allergy and religious.
Records, orders and purchases groceries and supplies to stock shelves, refrigerator and freezer, which includes meeting with wholesale food distributors to determine the costwise purchase of merchandise. Stocking must be done following the first in/first out procedure.
Estimates consumption and verifies inventory to determine ingredients required for preparation by applying knowledge of quantity food service and experience in serving food to large groups to ensure an ample inventory.
Performs duties consistent with standards of sanitation so that prepared food is safe to consume. This is accomplished by monitoring, cooking and serving meals in accordance with health and sanitation laws and regulations.
Cleans work area so that sanitation and safety standards are upheld by sweeping, mopping, washing, dusting and sanitizing storage and work areas.
Washes and sanitizes dishes, silverware and kitchen equipment, utensils and appliances so that all are in top working order and meet health and safety standards at all times.
Operates all kitchen equipment properly and safely to prepare and serve required menu.
Minimizes wasted food and beverages so that operational budgets remain realistic by developing appropriate portion control while serving meals.
Attends training and meetings as needed.
Performs other related duties as assigned or apparent.