$12.59/hour plus PTO and paid holidays.
General Responsibilities: Works closely with Senior Cook and Food Production Supervisor to meet production demands of the Central Kitchen.
Essential Job Functions: (Reasonable accommodations will be provided, if necessary, for individuals with disabilities who can perform the essential job functions.)
- Produces food from recipes per TCOA guidelines to meet business levels within a strict timeline.
- Preps fruits, vegetables, and other food items for recipes. Examples include, but are not limited to, washing, paring, chopping, slicing, and mixing ingredients.
- Responsible for the portioning and packaging of meals. Ensures that appropriate food temperatures are maintained in the packing process.
- Cleans and Sanitizes kitchen utensils and work areas.
- Complies with Health Department Sanitation Standards in the performance of all work duties.
- Works safely with all kitchen utensils. Examples include, but are limited to, blenders, ovens, mixers, grinders, fryers, steamers, slicers, and knives.
- Examples of job functions listed do not include all tasks which may be found in this position. Duties and responsibilities may be added, deleted, or modified at any time.
Knowledge, Skills, and Abilities:
- Commitment to the organization’s missions and goals.
- Computer skills sufficient to learn specific departmental software programs.
- Ability to maintain confidential information regarding all aspects of participant, volunteer, employee, and agency information.
- Ability to work independently or as part of a team.
- Ability to communicate effectively and establish good relationships with staff, participants, volunteers, and vendors.
- Ability to represent the Agency in a professional manner.
- Must be able to adjust priorities to meet deadlines in a timely manner.
- Ability to meet department standards with regard to job knowledge, participant focus, initiative, productivity, communication, teamwork, and attendance.
Requirements:
- High School Diploma or GED
- One year of cooking experience in a restaurant or cafeteria setting is required. Industrial cooking experience is preferred.
- Completion of a Food Service Manager Certification Training Program and Food Allergen Training approved by the Michigan Department of Agriculture and Rural Development (MDARD) current or completed within 12 months of employment is required.
