Check it out! FISH is hiring!
Job Title: Open Table Cook
Non-Exempt/Hourly/Non-Supervisory Range: $19.00 – $25.00
Status: Hourly at 30-37 hours a week
Department: Open Table
Direct Report: Executive Chef/ Food Service Director
Job Summary
Under the direction and supervision of the Executive Chef, an Open Table cook is responsible for preparing food according to recipes and production guidelines, while adhering to food safety, food handling, and sanitation procedures. The cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, the tilt skillet, and more. When directed, the cook will assist in preparing meals for Meals on Wheels and Senior Nutrition, adhering to the Aging and Long-Term Care (ALTC) program standards for quality, nutritional value, and portion control. They will also assist in preparing medically tailored meals (MTM), adhering to the nutritional guidelines for those meals. The cook will assist, as needed, with special catering events and participate in planning meetings. The cook will maintain cleanliness and production standards as specified by Open Table’s policies and procedures.
Essential Functions
- Maintains a thorough knowledge of FISH and Open Table’s policies and procedures.
- Maintains a thorough knowledge of the Aging and Long-Term Care program standards relating to sourcing, preparing, serving and delivering meals.
- Assists, as needed, in assigning work to volunteers and overseeing the completion of those tasks.
- Attends trainings and in-service programs on job duties, proper food safety and sanitation procedures, cooking methods that assure safe handling of food and equipment.
- Assist in cooking and preparing a variety of meals that are flavorful, nutritious, and meet good nutrition guidelines and standards.
- Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
- Safely utilizes a variety of utensils including knives.
- Safely operates equipment such as grills, ovens, stoves, slicers, mixers, and other kitchen equipment used in meal preparation.
- Uses a variety of cooking methods for meat, vegetables, and other foods.
- Arranges and portions food according to established guidelines.
- Properly stores food by adhering to food safety policies and procedures.
- Cleans and sanitizes work areas to meet food safety established guidelines.
- Completes daily, monthly, and annual deep cleaning of kitchen and dinning room as assigned. This includes, but not limited to, floors, appliances, equipment, counters, walk-ins, storage spaces, dining room, and bathrooms.
- Maintains excellent customer service standards and positive attitude toward clients, volunteers, staff, partners and other customers of Open Table.
- Adheres to FISH and Open Table’s safety policies and procedures.
- Assures good stewardship of FISH / Open Table resources and protects assets.
- Maintains schedule to ensure timely distribution of Meals on Wheels meals for delivery and Fill in as delivery driver as needed.
- Fill in as needed to serve lunches for Senior Nutrition, Community lunch and catering.
- Follows nutritional guidelines as established by the Executive Chef and Registered Dietician in meal preparation and services.
- Follows menu plans as directed by Executive Chef and Registered Dietician.
- Assures that meals are prepared in a way that are well balanced, flavorful and presented in a way that is appealing and appetizing.
- Maintains food safe handling certifications.
- Maintains food temperature log, Freezer, and refrigeration log.
- Package meals as needed to ensure adequate frozen meal inventory.
- Attends Open Table staff meetings and participate in departmental discussions and decisions.
- Follows FISH guidelines regarding attendance, punctuality, lunches, breaks, on time for meetings, appointments, and limits time away from work in idle conversations, personal telephone calls or other business.
- Maintains current ServSafe certification.
Qualifications
Education and training as a cook preferred.
Minimum five years of previous experience as a cook in a busy, commercial kitchen preferred.
Ability to work independently with limited supervision required.
Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
Current food handlers’ card required.
Physical Requirements
- Perform tasks that involve bending, lifting, reaching, and twisting. Safely move and transport items and containers weighing up to 50 pounds. Ability to stand for extended periods as needed.
- Ability to communicate effectively (talk and hear) and use hands to operate kitchen and standard office equipment. Must be able to reach with arms and perform physical movements such as bending, kneeling, crouching, and occasional climbing.
The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of FISH.
FISH is an equal Opportunity employer and provider.
Send Resumes to natalie.l@kvfish.org, call 509-933-3333 with questions.
