Cook

Description Summary: The Cook works as an integral part of the Food

Service Department. The Cook performs, but is not limited to the

following duties: preparing daily meals, checking order deliveries and

maintaining a safe and clean kitchen. When necessary perform CPR

including Heimlich maneuver. This position requires a flexible schedule

including 1stand 2nd shifts which will include weekends and holidays.

The agency has the right to change shifts based on the needs of the

organization. Position Specific Duties: Setting up, cleaning, and

organizing workstations. Preparation of ingredients for meals, washing

of vegetables, chopping, and seasoning. Responsible for the cooking and

serving the daily breakfast, lunch and dinner meals. Responsible for

checking all orders delivered. Handles, stores, and rotates products

properly. Maintain walk-in cooler and freezer in accordance with Board

of Health regulations. Assisting other cooks in preparing food or

helping other food service team members when needed. Responsible for

picking up supply orders at the Food Bank. Observe all health and safety

requirements. QUALIFICATION REQUIREMENTS: The Cook staff must perform

each essential function satisfactorily. Reasonable accommodations may be

Made To Enable Individuals With Disabilities To Perform Essential functions. The qualifications listed below are representative of the

knowledge/skill and/or ability required. High School or General

Education Diploma (GED) preferred. Minimum of one year of cooking

Experience. Serve Safe Certification Required. Ability To Multitask, prioritize, and manage time efficiently. Ability to reach, bend, stoop

and lift up to 40 pounds. Required a valid driver's license due to

business-related travel.