This is a Full-Time position incorporating
week days and weekends
QUALIFICATIONS:
KNOWLEDGE:
Knowledge in techniques of food
preparation as well as safety and health requirements
involving City and State codes on food handling. Must
maintain personal hygiene, proper personal appearance
and behavior.
ABILITIES:
Ability to understand and be sensitive
to the needs of the residents assigned. Ability to
communicate effectively both verbally and in writing.
Ability to apply and enforce policies, to follow
instructions and to problem solve. Ability to prepare
and serve nutritious meals as necessary to center
residents and staff.
EDUCATION and
EXPERIENCE:
High School graduate or equivalent plus
two years continual experience in institutional food
service or one year's experience and certificate from
accredited Culinary institute.
SUPERVISION
RECEIVED:
Works under the broad policy guidance
and direction of the Food Service Manager to coordinate
all meals.
SUPERVISION
EXERCISED:
Exercises supervision over Resident
Workers, Booters and residents while in the kitchen or
dining facility.
WORKSITE and
CONDITIONS:
The worksite consists of three minimum
Security/Counseling correctional facilities located in
Great Falls, Montana. The facilities are residential in
nature, housing non-violent, adult male and female
offenders.
SUMMARY OF WORK
Under the supervision of the Food
Service Manager the cooks will provide wholesome,
healthy meals to all Center residents and appropriate
staff members. The Center's meal program must comply
with all appropriate contract requirements and provide a
nutritious, balanced diet for all participants. The
program must comply with all applicable health and
safety requirements.
MAJOR DUTIES
and RESPONSIBILITIES:
The Cook is responsible for the
preparation of all foods consumed during scheduled meals
at the Transition Center (T.C.) and the preparation of
all lunches for residents who are gainfully employed or
who are currently enrolled in an authorized Education
program away from the T.C.
In addition the
Cook will:
1. Meals will be prepared so the
serving of the meals can be accomplished during the
following scheduled times:
Meal Hours
|
Weekdays
Breakfast: 0600-0700
Lunch:
1200-1300
Dinner: 1630-1800 |
Weekends
Brunch: 0800-1000
Dinner: 1630-1800 |
2. During scheduled meals, the
On-Duty Cook is responsible for serving the prepared foods
to assure that all persons eating the meal receive an
adequate portion to insure good nutrition.
3. After the meal is served, the
On-Duty Cook is responsible for properly cleaning of the
Cook's work area (i.e. both stoves, and all adjacent counter
areas.)
4. The On-Duty Cook will be
responsible to insure that all food storage areas are
maintained in a sanitary and orderly manner at all times.
5. The On-Duty Cook will be
responsible to operate and maintain all kitchen equipment in
a safe condition and remove from service any equipment or
utensil that is found defective or broken.
6. The On-Duty Cook will maintain
strict health and safety standards at all times to include
the proper use of headgear (hats, scarf, nets and hair
bands.)
7. Must plan for each day with food
supervisor the menu for each week.
8. Must follow directions as to
recipes and the proper cooking of foods, the cleaning of
meat, vegetables and fruits before preparation; proper
saving methods of leftovers.
9. Responsible for foods and
miscellaneous items to be put away in proper order on
shelves or coolers and freezers.
10. Be responsible for inventory of
supplies once a week.
11. Direct the residents as to usage
of dish washing unit, cleaning of floors, refrigerators,
counters and shelving, dining room, coffee machine, and milk
machine.
12. Be responsible for cleaning
ovens, deep fat fryer and stoves, walk-in cooler, utility
room, store rooms on a weekly basis.
13. Limited conversation with
residents.
14. Usage of proper protective gloves
when required.
15. Cleanliness is a must. Finger
nails, hair, wearing clean aprons, washing hands regularly.
16. Check in foods and paper products
delivered to the Center and sign invoices if they are
correct and food product is satisfactory.
17. Be responsible for rotation of
all foods to eliminate spoilage.
18. Present attractive food buffet
line and proper heating or cooling of foods on the line.
19. Covering all foods when putting
in cooler, maintain clean bowls, salad dressing containers,
butter and peanut butter containers. The individual will be
responsible for wiping and cleaning containers with food
products in them.
20. Proper clean -up of floor and
cooking area is the Cooks responsibility to be keep clean
and neat.
21. Transporting foods from Food Bank
and other in town vendors.
22. Inspect and as necessary prepare
save plates and sack lunches for residents who are gone from
the Center.
23. Be present through noon meal and
evening meal, as to meet the needs of those eating.
24. Be able to work with male and
female residents and booters who are assigned to the
kitchen.
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INFORMATION:
