Cook 1

POSITION: Cook 1

PROGRAM/DEPARTMENT: GAP Kitchen

REPORTS TO: Sous Chef

SAFETY SENSITIVE POSITION: Yes

STATUS: PT or FT / Hourly / Exempt from Overtime

HOURS WORKED: Varies, includes nights and weekends

PAY: $16.50 Hr.

JOB SUMMARY:

The Cook 1 works with the executive chef & chef de cuisine, making sure that all meals are prepared correctly and that meals get to their specific locations in a timely manner for all programs. The Cook  1helps develop recipes, plan menus and prepare food in collaboration with the executive chef and other workers in the kitchen. Culinary instruction in Servsafe & life skills training will be required to perform.

MISSION AND SERVICE

Live out and support the mission and core values of GAP Ministries in your daily work, reflecting compassion, purpose, and service to others.

Serve as a positive example of our culture by practicing servant leadership, communicating with care, showing respect, taking responsibility, acting with integrity, working as a team, and maintaining a hopeful, encouraging attitude.

 Honor GAP Ministries’ Code of Conduct and Ethics and faithfully protect the privacy and confidentiality of those we serve in accordance with HIPAA guidelines.

ESSENTIAL FUNCTIONS:

The primary duties and responsibilities include, but are not limited to, the following:

Help the Executive Chef plan, prepare, deliver, and serve all meals which include but are not limited to mobile meals, catering events, schools or sites and GAP Kitchen.

Maintain and assist in always keeping the kitchen clean, which includes but it is not limited to:

·       Maintain cleanliness and comply with health and safety regulations

·       Washing dishes, utensils, and pans

·       Cleaning and mopping the prep area, cooking area, serving area, and dining room.

·       Have knowledge of and maintain current knowledge of but not limited to the following:

·       Health compliance regulations.

·       ServSafe regulations; and NSLP, CACFP, and Summer School Feeding Guidelines.

·       Able to assist in managing emergency situations, such as staff or customer complaints, insufficient inventory, and being understaffed.

·       Ensuring day care food gets properly portioned & cooked.

·       Ensure mobile meals are prepared accurately and on time.

·       Assist as directed with any and all catering events. This includes La Frontera.

·       Assist with the preparation and set up of the employee dining room “gap kitchen”.

·       Be aware of sourcing ingredients to minimize waste and maximize food cost efficiency.

• Assist the Executive Chef & chef de cuisine in processing food for future feedings and also for the SPLASH houses.
• Deliver meals and or snacks as needed.
• Assist with after school feeding as needed.

Under the leadership of the Executive Chef & sous chef or upon the absence of the Executive Chef and sous chef, the Cook I will be expected to (including but not limited to:

·       Assist or develop menus that maximize food donations.

·       Assist in ensuring that the organization food hygiene management system is fully understood by all the volunteers,                    students, and interns.

·       Assist in regular audits and monitoring of Kitchen Service area to ensure complete adherence to agreed policies.

·       Assist in providing an environment of training in Kitchen Service areas for regulations, policies, and safety compliance.

·       Assist in maintaining records of training, testing, audits, and inspections.

·       Develop, prepare and monitor production of ready to eat program for foster care homes.

·       Motivate and assist in leading volunteers, students, and staff to promote a positive environment.

·       Other Essential Functions including but are not limited to:

·       Attend staff meetings and training sessions when available.

·       Represent GAP to the public in a positive, professional, and responsible manner; this includes other staff members,                  interns, volunteers and/or students.

• Personally grow in leadership and spiritual life as outlined on current annual review.

·       Follow agency chain of command in a responsible and supportive manner. Be able to accept constructive feedback and             suggestions for improvement.

·       Comply with GAP Ministries and state confidentiality policy.

·       Perform other appropriate tasks as assigned by Executive Chef, Sous chef, or President.

JOB QUALIFICATIONS:

• Two years’ experience in working in a food service environment or experience with NSLP, CACFP, or any other government assistance program.
• Must be at least 22 years old.
• Must be ServSafe certified and maintain ServSafe certification. Or obtain within 6 months.
• Be physically fit to perform job requirements and functions.
• Have personal attitude, conduct and standards representing those qualities and values reflected in the ministry that young adults and others can respect and emulate.
• Be able to respect and work cooperatively with a variety of persons, including coworkers, members of the board, food program clients, representatives of social service agencies, the public, volunteers, and parents of GAP young adults.
• Have the ability to stay calm in tense situations and utilize common sense and logic.

REQUIREMENTS:

• Successfully procure fingerprint clearance card and clear criminal history check. Central Registry background check.
• Provide one personal reference checks of those listed on application as well as one business reference and verification of last 2 years of employment.
• Have a current driver license and meet the insurability requirements of GAP Ministries.
• Provide 39-month safe driving record (MVR) from Department of Motor Vehicles and meet the insurability requirements of GAP Ministries.
• Must pass mandatory drug screen as required by GAP Ministries and/or appropriate licensing authority.
• Be able to perform various physical tasks, including but not limited to the following:
  • Lifting of 50 lbs. or less.
  • Lift and/or carry bags/boxes with and without assistance.
  • Kneel, bend, stoop and lift freely and without risk of injury as needed to perform job requirements.
  • Required standing for extensive periods of time.
  • Manual dexterity; auditory and visual skills.
  • Obtain medical release/permission to fulfill all physical tasks should any health issue develop or emerge during employment.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).