POSITION SUMMARY:
Under the direct supervision of the Site Coordinator, the Cook prepares food; cleans; and receives, labels, rotates, and stocks food, dairy, and produce inventory weekly. This position works directly with the Operations Director for the Fernley area for all facility and inventory needs. A Cook is responsible for providing healthy, safe, appealing food to members in an enthusiastic, timely, and efficient manner, and in accordance with ServSafe, State of Nevada, County Health Department, and USDA requirements.
This position is a non-supervisory position but is additionally responsible for assisting the Operations Director with inventory, production list planning and development, and for mentoring and directing kitchen staff.
ESSENTIAL FUNCTIONS:
Prepare nutritional meals and snacks in accordance with program menus, and state and federal requirements, at the direction of the Operations Director.
Oversee completion of production list to ensure production is completed in a timely and efficient manner.
Stock, label, and rotate ingredients in the dry, freezer or refrigerator storage areas after weekly deliveries of food, dairy, and produce.
Wash, chop, and sort ingredients like fruits, vegetables, and meats.
Measure quantities of seasonings and other cooking ingredients per BGCTM recipes.
Perform advanced kitchen math, including measurement conversions, to adjust quantities and to strategize prep.
Serve meals to BGCTM members and staff.
Open and close kitchen, including preparing prep areas; starting appliances and equipment; washing dishes, cooking utensils, and cookware; and removing trash.
Clean and sanitize kitchen and food service equipment.
Adhere to all relevant nutrition and sanitary regulations and standards.
Follow all ServSafe guidelines, including guidelines for temperature and cleanliness.
Portion meal items in line with CACFP/SFSP/NSLP guidelines.
Work with volunteers, members, and community service individuals who work in the kitchen.
Deliver and pick-up food items, as requested by Coordinator or Operations Director.
Report any inoperative, broken equipment, or any heavily worn materials to the Operations Director.
Monitor inventory and report low inventory of supplies and food items, or ServSafe issues with inventory to the Operations Director.
Manage resources for the food program and ensure they are utilized effectively
Provide direction to kitchen staff, volunteers, members, and community service individuals who work in the kitchen.
Monitor quality of food leaving kitchen to ensure all food served meets BGCTM standards.
Encourage and motivate all kitchen staff to support employee engagement and retention efforts.
Perform observations of kitchen staff as requested by Operations Director.
Report all concerns with performance of kitchen staff to Site Coordinator.
Inspect and sign-off on food deliveries, as needed.
Work with vendors to resolve issues, as needed.
Maintain a clean and orderly work area at all times.
Adhere to dress code policy by wearing uniform and other apparel items as required for the position.
Must be able to perform duties which require walking, talking, hearing, standing, sitting, and/or bending for long periods of time. May occasionally be required to kneel, run and/or climb.
Must be able to use hands and arms to enter data into the computer, use the telephone and other office equipment.
Must be able to perform surface and deep cleaning appropriately using potentially hazardous cleaners including bleach, as needed.
Must be able to lift, move manipulate and or hold objects up to 45 pounds. Objects that exceed the 45-pound weight limit require additional assistance when moving, lifting or manipulating.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.
