On-Call Cooks

TITLE:

On-call Cook Openings for On-Call Cooks in the Nutrition Department at Senior Services. These positions provide kitchen assistance as needed at all Activity and Dining Centers (Trailside, Coleman, Sanford and Greendale). The On-Call Cook positions cover vacations, day-off requests and extra help needed particularly during the holidays. The knowledge gained regarding food safety, preparation, service and clean-up will help to prepare you for potential future opportunities. Previous food service or commercial meal preparation experience preferred but not required. Free lunch on scheduled workdays. No holidays, nights or weekends.

QUALIFICATIONS

Education/Training:

High school diploma or equivalent preferred. Food ProtectionManager Certification or equivalent certification as approved and listed by Conference forFood Protection Standard for Accreditation of Food Protection Manager CertificationProgram.

Experience:

Experience in food service, preparing food in large quantities preferred

Job Requirements:

+ Reading skills

• the ability to follow written directions and standardized recipes+ Math skills
• the ability to perform arithmetic calculations to convert recipes asneeded and to follow production needs for large quantities.+ Communication skills
• verbal and written.

+ Physical ability to reach, bend, stoop and frequently lift up to 45lbs.+ Ability to work in a standing position for long periods of time.+ Reliable automobile, valid driver's license and auto insurance.

JOB GOAL

To prepare and serve appetizing, attractive and nutritionally balanced mealsto customers while maintaining the kitchen according to required Food Code guidelinesand Nutrition Program Standard Operating Procedures.

REPORTS TO

Lead or Head Cook / Food Service Coordinator / Food Service Manager

PERFORMANCE RESPONSIBILITIES

1. Assist with the preparation, packing and service of food needed for the Meals onWheels program, Center meals, Seasons Adult Day Program and/or Cateringneeds. At all times comply with the following:a. Written posted menub. Production sheetsc. Standardized recipesd. Nutrition Program Standard Operating Policies/Procedures (SOP)e. Temperature control guidelines per the Nutrition Program SOP / Michiganadopted Food codef. Food safety and sanitation per the Nutrition Program SOP / Michigan adoptedFood Codeg. Customer service guidelines / Kitchen Code of Conduct 2. Maintain proper food storage using FIFO (First In, First Out) food rotation, properlabeling and dating per Food Storage Guidelines, Nutrition Program SOP / Michiganadopted Food Code.3. Monitor food temperatures during/after packing and before/after meal service toensure that food is served and stored at proper temperatures.4. Documentation of quantities of food prepared and food temperatures on the cooksreport.5. Assists with inventory maintenance as directed by the Lead Cook, Food ServiceCoordinator and Food Service Manager.6. Participates in daily and scheduled cleaning per cleaning logs and performs othercustodial tasks as requested to assure high standards of safety and cleanliness.7. Assist with record keeping on logs throughout the kitchen including but not limitedto the Production Sheet, Cooks Report, refrigerator/freezer log, dish machine log,sanitation log and cleaning logs.8. Assist other assistant cooks in different work areas at Trailside kitchen or otherkitchens as assigned by Food Service Manager.9. Assist with assuming lead cook duties on a temporary basis in the absence of thelead cook when directed by the Food Service Manager.10. Shares on an alternating basis with the other cooks the responsibility of working atspecial events on evenings and weekends.11. Maintains awareness of and follows Senior Services Personnel Policies with specialemphasis regarding maintaining confidentiality of information, following safe workpractices and on using safe work practices.12. Understands and supports agency mission and maintains general awareness ofagency programs and services.13. Delivers Meals on Wheels when necessary. May deliver food to various seniorcenters.14. Attends meetings, workshops and trainings as assigned.15. Performs other duties as assigned by the Lead cook, Food Service Coordinator andFood Service Manager.