Overview

Job Title: Cook I

Department: Operations

Manager: Brian Pleasant

Schedule: Rotating schedule

Compensation: Hourly / Non-exempt

Job Summary: The Cook I is responsible for completing assigned kitchen responsibilities related to all food preparation. The Cook I will prepare meals, load food carts, and ensure the kitchen and equipment is maintained in a clean and sanitary manner.

Responsibilities

• Aids the Procurement and Inventory Coordinator in maintaining a clean and organized storeroom and coolers / freezers by making sure to return product to its correct location, breaking down boxes as needed, and monitoring best by dates on food.
• Assists in maintaining the cafeteria, kitchen, and equipment in a clean and sanitary manner which meets licensing requirements.
• Completes and updates mandatory training and other licensure related items in a timely manner.
• Completes assigned tasks including shift specific responsibilities in a timely professional manner.
• Completes cleaning tasks, including maintaining a clean work area, assisting others in cleaning as well as participating in end of shift cleaning responsibilities.
• Completes all documentation and essential paperwork accurately and legibly as needed [sanitation logs, food temperature records, cleaning logs, etc.]
• Follow recipes and menus for cooking and preparing meals.
• Interacts professionally with clients, parents, teachers, volunteers, staff, and vendors.
• Participates in future meal preparation through reading and understanding the production records, production board, and unit par sheet.
• Assists in preparing meals for clients with dietary needs, following guidance and ensuring all meals are presented neatly, with minimal errors.
• Prioritize duties in a manner consistent with organizational objectives and growth.
• Promotes the Food and Nutrition team’s mission and goals with other staff.
• Required to cross train among several key positions and shifts including special needs area.
• Respects the culture, diversity and rights of all clients, their families and community.
• Reviews and accurately follows meal count information to ensure food items are accurately divided for meals occurring at both main and satellite kitchens.
• Seeks the best use of materials and equipment to maximize efficiency and effectiveness.
• Shows initiative by identifying solutions to work towards improving stakeholder satisfaction.
• Take pride and ownership in Damar’s facilities and assigned work areas.
• Understands and relies on knowledge of each shift’s objectives and successfully achieves objectives.
• Works the cafeteria line as needed and when needed.
• Attends mandatory staff meeting and other meetings as assigned.
• Completes incident reports, including reporting any suspected exploitation, abuse, or neglect of a client.
• Acts as a good steward of Damar’s finances.
• Adheres to all policies and procedures as defined in the Employee Handbook and Damar Operational Policies and Procedures Manuel.
• Performs other duties as assigned.

Qualifications

Education: No formal education required.

Experience: 

• Prior work experience in a commercial kitchen preferred.
• Basic math skills and reading/writing are required.

Equipment Familiarity: Will teach on the job for additional equipment use.

Certifications, Licenses or Special Training:

• Minimum age of 18 per licensure requirements.
• Must meet and maintain background screening requirements for all Damar Programs as detailed in policy 1.HR.02 Pre-Employment and Employee Background Checks.
• Valid Indiana driver’s license and driving record that meets eligibility requirements of Damar’s insurance carrier (for all positions requiring driving).
• Successful completion of physical required. 

Abilities:

• Ability to perform functions of all cooks’ shifts successfully.
• Ability to demonstrate comprehension and familiarity of wide array of therapeutic diets and supplemental needs.
• Ability to work rotating schedule.
• Ability to adhere to safety protocols for transporting meals and supplies to offsite location.
• Knowledge of health, safety and sanitary practices regarding food preparation and handling.
• Ability to read and follow written recipes and menus.
• Ability to communicate effectively, both verbally and in writing.
• Ability to follow and execute specific verbal and written instructions.
• Ability to demonstrate comprehensive math skills.
• Ability to multitask.
• Ability to work independently and as part of a team.
• Ability to work at a fast pace for extended periods of time.
• Ability to demonstrate strong attention to detail.
• Ability to follow safety protocols for transporting meals and supplies to offsite location.
• Ability to work independently.
• Ability to demonstrate good time management skills.
• Ability to routinely lift 10-20 pounds to waist level or overhead.
• Ability to occasionally lift up to 50 pounds to waist level.
• Ability to follow and execute specific verbal and written instructions.
• Ability to communicate effectively, both verbally and in writing.
• Ability to promote and maintain positive interaction with all internal and external stakeholders.
• Ability to work in a fast-paced environment.