On-Call Cook

TITLE:** On-call Cook

**QUALIFICATIONS:**

Education/Training: High school diploma or equivalent preferred. Food Protection

Manager Certification or equivalent certification as approved and listed by Conference for

Food Protection Standard for Accreditation of Food Protection Manager Certification

Program.

**Experience:** Experience in food service, preparing food in large quantities preferred

**Job Requirements:**

? Reading skills - the ability to follow written directions and standardized recipes

without supervision.

? Math skills - the ability to perform arithmetic calculations to convert recipes as

needed and to follow production needs for large quantities.

? Communication skills - verbal and written.

? Physical ability to reach, bend, stoop and frequently lift up to 45lbs.

? Ability to work in a standing position for long periods of time.

? Interpersonal skills along with excellent customer services.

? Reliable automobile, valid driver's license and auto insurance.

**JOB GOAL:** To prepare and serve appetizing, attractive and nutritionally balanced meals

to customers while maintaining the kitchen according to required Food Code guidelines

and Nutrition Program Standard Operating Procedures.

**REPORTS TO:** Lead or Head Cook / Food Service Coordinator / Food Service Manager

**PERFORMANCE RESPONSIBILITIES:**

1. Assist with the preparation, packing and service of food needed for the Meals on

Wheels program, Center meals, Seasons Adult Day Program and/or Catering

needs. At all times comply with the following:

a. Written posted menu

b. Production sheets

c. Standardized recipes

d. Nutrition Program Standard Operating Policies/Procedures (SOP)

e. Temperature control guidelines per the Nutrition Program SOP / Michigan

adopted Food code

f. Food safety and sanitation per the Nutrition Program SOP / Michigan adopted

Food Code

g. Customer service guidelines / Kitchen Code of Conduct

2. Maintain proper food storage using FIFO (First In, First Out) food rotation, proper

labeling and dating per Food Storage Guidelines, Nutrition Program SOP / Michigan

adopted Food Code.

3. Monitor food temperatures during/after packing and before/after meal service to

ensure that food is served and stored at proper temperatures.

4. Documentation of quantities of food prepared and food temperatures on the cooks

report.

5. Assists with inventory maintenance as directed by the Lead Cook, Food Service

Coordinator and Food Service Manager.

6. Participates in daily and scheduled cleaning per cleaning logs and performs other

custodial tasks as requested to assure high standards of safety and cleanliness.

7. Assist with record keeping on logs throughout the kitchen including but not limited

to the Production Sheet, Cooks Report, refrigerator/freezer log, dish machine log,

sanitation log and cleaning logs.

8. Assist other assistant cooks in different work areas at Trailside kitchen or other

kitchens as assigned by Food Service Manager.

9. Assist with assuming lead cook duties on a temporary basis in the absence of the

lead cook when directed by the Food Service Manager.

10. Shares on an alternating basis with the other cooks the responsibility of working at

special events on evenings and weekends.

11. Maintains awareness of and follows Senior Services Personnel Policies with special

emphasis regarding maintaining confidentiality of information, following safe work

practices and on using safe work practices.

12. Understands and supports agency mission and maintains general awareness of

agency programs and services.

13. Delivers Meals on Wh