COOK

Cook

Job Summary

The Cook is responsible for the daily preparation of meals for our nutrition sites in a variety of locations and cooking needs ranging from: warming kitchens with limited cooking and serving requirements, to cooking sites that prepare the meal with entrees delivered from a central kitchen and the menu “side” items are prepared and assembled on site, and to our central kitchens where we prepare a high volume of meals for distribution to multiple locations.

They also are responsible for working with site volunteers and management of all Agency program documentation.

Essential Duties:

Specific duties and responsibilities may include, but are not limited to the following:

1. Prepare congregate and home delivered meals according to approved menu provided by Program Manager on a daily basis.
2. Read menus, estimate needs for each meal, and ensure that adequate supplies are available prior to meal preparation.
3. Obtain supplies from storerooms and freezer, ensure that items are prepared, cooked and served in accordance with nutritional standards as required.
4. Assist with the weekly inventory and supply ordering per menu requirements.
5. Maintain cleanliness and sanitation of site kitchen and/or congregate dining area according to Agency, program, Department of Health, Cal OSHA, HACCP (Hazard analysis and critical control points) standards at a minimum.
6. Maintain nutrition records according to Agency and program requirements.
7. Supervision and training of all site FSA employees.
8. Training, supervision, and documentation of volunteer site participation with the program.
9. Responsible for food preparation and serving.
10. Prepare written performance evaluation of supervised employees following Agency HR policy.
11. Document performance deficiencies and counsel staff, setting mutual goals for improvement.
12. Assist in the Agency CQI (Continuous Quality Improvement) process as needed to improve department success.
13. Maintain all record keeping and reports required by program and funding source to be maintained in an organized and secured location, following HIPAA (Health Insurance Portability and Accountability Act) policies/procedures for client confidentiality.
14. Punctual and regular attendance.
15. All other duties as assigned and necessary.

Minimum Qualifications:

• High School Diploma or GED equivalent
• One (1) year cooking experience in the food service industry
• Good communication skills (written & oral)
• Background Fingerprint Clearance
• Drug Test Clearance
• Physical Exam and Lift Test clearance
• Ability to read and write English and to communicate at the
• level required for successful job performance.

Licenses & Certifications:

• Current Food Handlers Permit required
• CA Driver’s License and Proof of Automobile Insurance
• Current and Clean DMV Print Out report

The following must be obtained within 90 days of hire and maintained as

a condition of employment:

• First Aid and CPR
• Food Safety Managers Certification

Physical & Mental Demands:

• Ability to lift and carry up to 30 pounds at least a distance of 10 feet
• Ability to multi-task and manage multiple priorities
• Ability to deal with the public in a professional manner
• Ability to work with a diverse client population and Agency workforce in a professional
• and respectful manner.

Location of work:

Sites may vary based on need

Availability to work on weekends as need

FSA is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.