Cook

JOB TITLE: Cook
STATUS: Full Time
FLSA STATUS: Non-Exempt
HOURS/WEEK: 40
DIVISION: Program and Services
DEPARTMENT: Support Services (Dietary)
DIRECT SUPERVISOR: Head Cook
DIRECTLY SUPERVISES: None

Mission

Marillac St. Vincent Family Services strengthens and amplifies the voices of marginalized communities in the Vincentian spirit of service-through education and programs tailored to foster thriving families and sustainable communities in Chicago.

Core Values

Our employees commit themselves as individuals to live out the core values of integrity, excellence, creativity, advocacy, respect, and empowerment in our daily work, as we serve the needs of others.

Integrity - Acting with transparency, humility and honesty

Excellence - Providing quality care with compassion

Creativity - Being continuously resourceful and inventive

Advocacy - Supporting the cause of those who lack resources for a reasonable quality of life

Respect - Recognizing our own value and upholding the dignity and value of all people

Empowerment - Providing skills and resources to achieve full human development

Team Behaviors

1.Versatility – Understanding and appreciating different and opposing perspectives on an issue; adapting one’s approach as the requirements of the situation change; an eagerness for positive action; self-control; active listening.

2.A collaborative work model – Cooperatively working and sharing responsibility; contributing to the group effort; realizing a sense of commitment and ownership in the success of the organization’s goals.

3.Mutual accountability – Holds others accountable with their roles; provides and receives feedback and takes constructive action.

Job Description

4.Client/customer advocate – Identifies opportunities to improve quality of services; presents one’s self professionally.

5.Protects confidentiality & privacy – Respects and protects information about all staff and clients.

General Summary

Under the direction of Head Cook, provide specified professional preparation of hot food station items on daily production assignments in the daily menu. Assist with loading food carts and other food prep needs. Adhere to Board of Health sanitation standards.

Duties & Responsibilities

1.Prepare daily meals according to the weekly menu for the number of meals to be served to children. Prepare preliminary cooking steps for the following day’s meal production. Take food temperatures and prepare any food restricted items for children. Assist with any other breakfast, lunch and snack preparation needs.

2.Assist with the delivery of food carts to and from classrooms.

3.Check the storage of food items in freezers and coolers, ensuring that all items are covered, labeled, and dated. Use proper rotation (FIFO). With Prep Cook keep coolers and freezers neat and organized. Weekly clean walk-in shelves used.

4. Assist to complete inventories of the food items before orders are placed.

5. Place orders weekly (Bread and/or Fruit) with current vendors used by the agency.

6. Prepare preliminary cooking steps for the following day’s meal production. Including keeping the logs of food temperatures and preparing any food restricted items for children.

7. Keep accurate records of meals served, inventory, and food expenses for CACFP reporting.

8.Maintain own work area including the cleaning and sanitizing of slicer, counters, shelves, spice rack, quick chiller, stoves ovens, (convection oven per rotation), dice machine, mixer-brazier, sinks, etc. Daily clean and sanitize 1/3 hot holding cabinet. Clean knifes rack weekly. Perform duties on Sanitation Checklist.

9. Ensure proper food handling and sanitation practices in compliance with local, state, and federal regulations.

10. In the absence of the Head Cook provide guidance and support to substitute people and the Food Aide/Dishwasher staff. Maintaining the kitchen operations running as schedule without interruptions.

11.Perform other duties as assigned. But not limited to; canteen cleaning of coffee/tea pots, tables, countertops, microwave, sweep floor, stock coffee supplies daily, clean refrigerator weekly. Assist with cleaning of pots and pans, dishwashing, emptying garbage and deliveries.

12.Act with integrity and aspire to model our Core Values in the delivery of all services.

Job Requirements

Experience/Education

• Requires a high school diploma or equivalent.

• Current license/certificate (SerSave; Food Handler Certification; Food Service Sanitation; CACFP trainings).

• Minimum of three years specialized cooking, training, or a minimum of three years in increasingly responsible cooking position in institutional food service/daycare/nursing home.

Qualifications

• Able to measure/weigh and calculate adjustments for recipes and cooking times.

• Demonstrates effective interpersonal skills to establish and maintain rapport and professional relationships with co-workers and team members.

• Manage crisis situations in a calm and effective manner.

• Demonstrates initiative, consistent follow-through, and the ability to manage multiple tasks and meet deadlines.

Language

Ability to read and speak English proficiently. Bilingual (Spanish) is preferred.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is regularly required to talk or hear.

2. The employee is frequently required to stand, walk, sit; use hands to feel; reach with hand and arms; and stoop, kneel, or crouch.

3. The employee must occasionally lift and/or move up to 50 pounds.

4. Specific visions requirements include the ability to see at close range.

5. Fine hand manipulation (key boarding).

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Will work near moving or mechanical parts.

2. May work in extreme heat (non-weather).

3. Noise level is low to moderate.

4. May work in normal office conditions at times.