Institutional cook job description

The Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities\.
Essential Duties and Responsibilities

+ Performs all main line food production duties with specific items determined by assigned shift\.

+ Reviews the needs of the day with assigned supervisor\(s\), completes production sheets, reviews maintenance reports, and verifies supply needs and availability\.

+ Prepare foods from scratch for up to 90 people including baked goods\.

+ Follows standardized recipes accurately and consistently\.

+ Assist with serving patient dining meals as required\.

+ Assists assigned supervisors with menu and recipe development as needed\.

+ Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas\.

+ Assists in the supervision and training of food service personnel\.

+ May instruct and train others as well as handle multiple tasks occurring at the same time\.

+ Verifies and oversees hot food service lines making sure they are properly stocked\.

+ Using a working knowledge of all general food service area positions, this position "fills in" for any one of these positions at a moment's notice\.

+ Maintains food production equipment and storage areas following proper sanitation, FIFO, safety, and operational procedures\.

+ Must be able to abide by NMS and HACCP standards\.

+ Adheres to all sanitation regulations set by Federal, State, and local municipalities\.

+ May assist other food service personnel at any given time\.

+ This position is not responsible for the supervision of staff\.

+ Other duties that are pertinent to the department or unit's success also may be assigned\.

**Qualifications**

Minimum Requirements

+ High School Diploma or GED equivalent\.

+ Municipality of Anchorage Food Handlers' Card or ServSafe contingent upon 30 days\.

+ Must have one \(1\) year minimum of scratch cooking experience\.

+ Contract requires employees to speak, understand, read and write English\.

+ This work location requires COVID\-19 vaccination\.

Preferred Qualifications

+ At least three \(3\) years of directly related food preparation experience\.

**Working Conditions and Physical Requirements**

Weather: Indoors, environmentally controlled\.

Noise level: The noise level in the work environment is usually mild

Description of environment: This is an industrial kitchen located in a health care setting\.

Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift\. Infrequently required to sit, crouch or crawl\. Must frequently lift and/or move up to 50lbs\.

Competencies

**NMS Core Values**

Safety guides our behavior\.

Honesty and integrity govern our activities\.

Commitments made will be fulfilled\.

All individuals are treated with dignity and respect\.

The environment will be protected and sustained\.

**Organization:** Food and Facilities Management

**Job:** Food Preparation & Service

**Primary Location:** US\-AK\-Anchorage

**Shift:** Day Job

**UNIT DESCRIPTION**

**(96822) Cook II, PT (Medical available)**

This location is a school which operates 5 days a week. Monday- Friday 6:00a-3:00p.

Currently hours are still limited due to Covid-19. We are currently seeking help M-F, 9:00a-2:00p. Approximately 25 hours/week; eligible for MEDICAL coverage. Tasks would include following recipes, cooking food, food prep, plating lunches, and other simple duties in the cafeteria as required.

As Covid-19 restrictions are lifted, this position has an opportunity to go to FT with additional work benefits such as MED/DEN/VIS+401K. Paid time off.

As a school we observe most holidays, state, federal and school breaks. You may be required to work on some school breaks or to support other sites; may occassionally have evening or weekend work (but this is rare). When hours are less than normal, employee is eligible to apply for partial unemployment benefits (qualifications based on Unemployment regulations).

Perfect for someone who wants to do something meaningful - feed Hawai'i's keiki! We look forward to welcoming you to our 'ohana!

**Position Summary**

The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events.The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.

**General Responsibilities:**

+ Prepares and cooks to order foods requiring short and broader preparation time.

+ May produce food and serve customers at an a la carte or may operate a grill station.

+ Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.

+ Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.

+ Provides the highest quality of service to customers at all times.

+ Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

+ Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

+ Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

+ May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.

+ Attends all allergy and foodborne illness in-service training.

+ Complies with all Sodexo HACCP policies and procedures.

+ Reports all accidents and injuries in a timely manner.

+ Complies with all company safety and risk management policies and procedures.

+ Participates in regular safety meetings, safety training and hazard assessments.

+ Attends training programs (classroom and virtual) as designated.

+ Produces small to large batch goods using advanced and full range of classical cooking techniques.

+ May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

+ Typically performs fast food cooking duties in preparing food items to be served to customers.

+ Intermediate to advanced knife skills required.

+ May perform other duties and responsibilities as assigned.

**Qualifications & Requirements**

**Experience/Knowledge:**

+ High School diploma, GED or equivalent.

+ 3 to 4 years of related work experience.

+ Knowledge of basic operation of equipment and cash-handling procedures preferred.

**Skills/Aptitude:**

+ Presents self in a highly professional manner to others and understands that honesty and ethics are essential.

+ Ability to maintain a positive attitude.

+ Ability to communicate with co-workers and other departments with professionalism and respect.

+ Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.

+ Ability to use a computer.

+ Requires familiarity of kitchen equipment.

+ Must be able to read and follow a recipe unsupervised

+ Involved with the more complex requirements of the position.

+ Applies some advanced cooking skills.

+ May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position.

+ Extensive working knowledge of food preparation.

**General Qualifications:**

+ Willingness to be open to learning and growing.

+ Maturity of judgment and behavior.

+ Maintains high standards for work areas and appearance.

+ Maintains a positive attitude.

+ Ability to work a flexible schedule helpful.

+ Must comply with any dress code requirements.

+ Must be able to work nights, weekends and some holidays.

+ Attends work and shows up for scheduled shift on time with satisfactory regularity.

**Physical Requirements:**

+ Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.

+ Significant walking or other means of mobility.

+ Ability to work in a standing position for long periods of time (up to 8 hours).

+ Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

**Working Conditions (may add additional conditions specific to defined work location):**

+ Generally in an indoor setting; however, may supervise outside activities and events.

+ Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.

+ While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.

+ The noise level in the work environment is usually moderate to loud.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

**Benefits Eligibility**

Part Time Benefits: At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits like paid time off, financial and savings programs and access to our employee assistance program and other discounts (eligibility varies by unit and may not be available to all employees).

**Job Locations** _US-HI-HONOLULU_

**System ID** _837803_

**Category** _Culinary_

**Employment Status** _Part-Time_

**Unit Name** _MID-PACIFIC - SCUDDER HALL_

**Unit Contact** _Mickey Lasater_

**Target Hourly Rate** _$15.00-$17.00_