JOB SUMMARY:
The Cook assists with the planning and preparation of all menu items in accordance with standards and plating guide specifications.  Also responsible for maintaining organization, cleanliness and sanitation of work areas and equipment.
 
ESSENTIAL FUNCTIONS:

• Perform preliminary food preparation procedures.
• Prepares and/or cooks hot and cold menu items listed on the daily production sheet.
• Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Standard recipes.
• Set up serving lines, garnish food items, and applies food protection and sanitation measures.
• Receives and stores subsistence items as quickly as possible to prevent time and temperature abuse.
• Monitor inventory levels and help in the planning of monthly menu.
• Perform general housekeeping duties which include cleaning of pots, pans, utensils and dishes.
• Operates, maintains, and cleans kitchen equipment.
• Perform preventive maintenance on kitchen equipment and communicate equipment problems.
• Maintain controls set for food budget to maximize cost efficiencies.
• Follow all food safety principles out lined in “Serv Safe” class.
• Must be able to work in a fast-paced & ministry oriented environment.
• Works as part of a team, as well as complete assignments independently.
• Maintains a professional, compassionate and welcoming attitude toward managers, co-workers, residents, and visitors.
• Other duties as assigned.

• Must be able to lift, carry, pull or push 10 pounds.

• Must be able to work several stations on line, have knowledge and experience using

• Must be able to communicate in English with guests, co-workers and management.
• Must have ability to read and comprehend simple instructions, short correspondence, and memos.
• Must be able to measure ingredients for recipes.

• High school diploma or equivalent preferred. 
• One (1) to three (3) months related experience and/or training.