Cook, 3 days a week max 4 hours per day, possibly more hours in the future

Plan, assembling, combining, and cooking ingredients; maintaining equipment, inventory, and a sanitary kitchen.

Duties:

* Works with Director to plan and execute meals for 40-50 people, 3 days a week.

* Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.

* Completes meal preparation by sauteing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.

* Present meals in an institutional, commercial kitchen.

* Controls costs by adhering to recipes; following preparation standards.

* Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.

* Maintains supplies inventory by checking stock; anticipating needs; communicating with ED on what supplies are needed.

* Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance.

* Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

* Must have own vehicle. Cooking is done off site and transported to facility.

* Must have commercial kitchen experience.

* Must be able to lift 40 pounds.

Skills/Qualifications:

Verbal Communication, Client Relationships, Energy Level, Dependability, Productivity, Customer Service, Attendance, Confidentiality, Emotional Control, Flexibility, Handles Pressure, must have the ability to make large quantities of food in a timely manner