Cook-Evening Meal Production

Description

JOB SUMMARY

The Evening Meal Production Cook prepares; cooks, and packages for delivery hot and/or cold meal items and 5-day breakfast boxes by following specified recipes in approved menus and daily productions sheets in accordance with Volunteers of America standards and procedures for Nutrition and/or Residential Programs; under the direction of the Food Service Supervisor or ANS Associate Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares quantity and quality soups and casserole dishes, assembles sauces and gravies; roasts, bakes, braises, or steams meats, starches and vegetables or other food items for daily program meal production.
• Uses acquired culinary skills to produce high quality products, ensuring excellent taste, appearance, texture, and client acceptability.
• Portions and packages foods according to number of meals ordered, minimizing waste and leftover items.
• Using menu plans, requisitions product and supplies in advance to ensure accuracy and efficient workflow.
• Maintains a safe, clean work area and strictly follows proper sanitation policies.
• Ensures product safety employing proper temperature controls at all times.
• Uses and maintains kitchen equipment in a clean, safe, and appropriate manner.
• Chills, labels, and properly stores any unused product or leftovers.
• Prepares special event meals and requested items as directed by Food Service Project Manager.
• Attends all meetings and Agency trainings as required.
• Direct, train, or assist other kitchen employees, temporary workers, or volunteers as assigned.
• Assists with daily kitchen cleanup from evening meal services to prepare kitchen for morning services.
• Predictable, consistent attendance.
• Performs all other duties as assigned.

Requirements

MINIMUM QUALIFICATIONS

• One-year related experience in cooking or similar production facility.
• Ability to read and write, following standardized recipes and production sheets.
• Ability to perform basic kitchen mathematical calculations.
• Ability to lift, push or pull up to 50 lbs. repeatedly during a daily shift.
• Serv-safe certified or ability to acquire food safety certification within 3 months of hire.

WORKING CONDITIONS AND PHYSICAL REQUIREMENTS

• Frequent exposure to heat, cold, steam and fumes, including walk-in refrigeration and freezers.
• Uses knives, utensils, and commercial cooking equipment throughout shift.
• Stand, pivot, and walk on hard surface majority of shift.
• Lift, push, or pull up to 50 lbs.
• Occasional exposure to chemicals and cleaning solvents.

SUPERVISOR RESPONSIBILITIES

• Occasional program volunteers
• Occasional temporary laborers in the absence of a Food Service Manager or Associate Director

POSITION TYPE AND EXPECTED HOURS

• Full time, Monday-Friday, 11am to 7:30pm unless otherwise specified
• Designated holidays and special events

PAY

$18.29 - $19.50

LOCATION

4915 E 52nd Ave Commerce City

Volunteers of America is an EEO/AA Employer

POSITION WILL REMAIN OPEN UNTIL FILLED