Central Kitchen Cook

The Central Kitchen Cook is tasked with preparing meals according to established recipes and client needs, ensuring compliance with contractual obligations. Responsibilities include adhering to production schedules and maintaining high standards of food safety and sanitation. Physical demands involve stooping, reaching, lifting, and carrying bulk food items weighing up to 50 pounds during stocking and meal preparation. This position requires standing or walking for most of the day.

Key Responsibilities:

1. Prepare meals according to menus and standardized recipes.
2. Ensure proper food temperatures, sanitary serving procedures, and correct storage of leftovers.
3. Assist with stocking, cleaning, and sanitizing kitchen equipment, cookware, utensils, and the kitchen and lounge areas.
4. Possess strong math, reading, and writing skills to follow oral and written instructions.
5. Measure ingredients accurately and demonstrate sufficient dexterity to handle food and equipment safely and efficiently.
6. Report any issues immediately to the Kitchen Supervisor or Head Cook.
7. Maintain professionalism and punctuality. In emergencies, notify the Kitchen Supervisor before the regular start time.
8. Adhere to agency rules, regulations, policies, procedures, and the personnel policy manual.
9. Perform additional duties as assigned by management.

Qualifications:

• Knowledge of quantity food production practices, including sanitation, safety, and inventory control.
• Ability to collaborate effectively and follow detailed instructions accurately.
• High school diploma or equivalent preferred.
• Three years of experience in quantity food production and ServSafe Certification preferred.
• Valid driver's license and a good driving record required.

SWHRA is an Equal Opportunity Employer

• Rate of Pay: $11.56 per hour
• Employment Status: Part-Time 29 hours per week - Monday thru Friday