Cook

## Description **PRN Sat & Sun** **POSITION SUMMARY** The Cook is responsible for preparing high-quality meals according to menu specifications, ensuring food safety standards are maintained, and supporting the agency’s kitchen operations set forth by the Team Manager of Food Services. This position may float between agency kitchens to assist as needed. The role requires strong attention to detail, time management, and the ability to work efficiently in a fast-paced environment. Additional meal preparation and service is required for Agency staff and on occasions for Agency events held on the Agency campus. During times when primary responsibilities are limited, staff may be asked to assist in other areas as needed to support overall operations, regardless of the specific role. **ESSENTIAL FUNCTIONS** - Preparing and serving breakfast, lunch, dinner and snacks for the agency programs. - Changes in menus are to be given to the dietician or supervisor for approval before posting menus. - Making weekly grocery and supply list to be purchased once menu approved by dietician or supervisor. - Coordinate with agency programs for special dietary needs, cultural, and religious food preferences - Weekend meals will be prepared in advance when possible. For dishes/items that cannot be prepared in advance, weekend menus will specify how each item is to be prepared and what food items are to be used. - Ensure that food quality, presentation, and portion control meet company standards. - Assist with food preparation and service during busy periods. - Ensure proper food handling, storage, and sanitation according to health regulations. - Maintain a clean and safe work environment by enforcing hygiene and safety procedures. - Monitor inventory levels and assist with ordering food, and supplies, as needed. - Reduce waste by tracking and managing stock rotation. - Organizing the food storage area including the walk-in freezer and refrigerator to ensure compliance with licensing standards. - Make small grocery purchases as needed. - Record temperatures on all coolers. - May float to other agency kitchens to assist as needed. - Helping and overseeing the kitchen clean up, organization, and maintenance. - Respect and demonstrate the ability to maintain individuals served confidentiality. - Demonstrate effective communication and collaboration skills to achieve a positive relationship internally and externally. - Establish appropriate and professional boundaries with all individuals. Treat individuals with Dignity and Respect at all times. - Consistently demonstrate the ability to work effectively within a team as well as individually. Ensure staff work as part of a team. - Complete required documentation and other paperwork in a timely fashion and according to procedure/protocol. This may include CACFP, SFSP, USDA Commodities, etc. - Successfully attend and complete all CACFP or SFSP required trainings. **Other Duties** - Demonstrate cultural and linguistic competence - Approach interactions with individuals served and colleagues with a trauma sensitive lens - Acts as an ambassador of the agency in the community setting. - Support and actively promote the vision and mission of the agency and the philosophy of the strength’s perspective - Complete required agency and department trainings - Complete all assigned duties each shift, both written and implied. - Other duties as assigned, as qualified and trained for. **POSITION QUALIFICATIONS** - High school diploma or equivalent (post-secondary training in hospitality/food service an asset). - Must be 21 years old - 1 yr. experience with industrial cooking equipment preferred. - 1 yr. experience with food preparation preferred. - Must have good command of the English language; must be able to read, communicate clearly and therapeutically with persons served and staff, both verbally and in writing, in a professional manner. - Strong proficiency in MS Office Suite and using personal computers/keyboard r…