On-call Cooks
Openings for On-Call Cooks in the Nutrition Department to provide kitchen assistance as needed at all Centers. This position has no guaranteed weekly hours or benefits, (called in when needed). The knowledge gained regarding food safety, preparation, service and clean-up will help to prepare you for potential future opportunities. Previous food service or commercial meal preparation experience preferred but not required.
QUALIFICATIONS:
Education/Training: High school diploma or equivalent preferred. Food Protection
Manager Certification or equivalent certification as approved and listed by Conference for
Food Protection Standard for Accreditation of Food Protection Manager Certification
Program.
Experience: Experience in food service, preparing food in large quantities preferred
Job Requirements:
? Reading skills - the ability to follow written directions and standardized recipes
without supervision.
? Math skills - the ability to perform arithmetic calculations to convert recipes as
needed and to follow production needs for large quantities.
? Communication skills - verbal and written.
? Physical ability to reach, bend, stoop and frequently lift up to 45lbs.
? Ability to work in a standing position for long periods of time.
? Interpersonal skills along with excellent customer services.
? Reliable automobile, valid driver’s license and auto insurance.
JOB GOAL: To prepare and serve appetizing, attractive and nutritionally balanced meals
to customers while maintaining the kitchen according to required Food Code guidelines
and Nutrition Program Standard Operating Procedures.
REPORTS TO: Lead or Head Cook / Food Service Coordinator / Food Service Manager
PERFORMANCE RESPONSIBILITIES:
1. Assist with the preparation, packing and service of food needed for the Meals on
Wheels program, Center meals, Seasons Adult Day Program and/or Catering
needs. At all times comply with the following:
a. Written posted menu
b. Production sheets
c. Standardized recipes
d. Nutrition Program Standard Operating Policies/Procedures (SOP)
e. Temperature control guidelines per the Nutrition Program SOP / Michigan
adopted Food code
f. Food safety and sanitation per the Nutrition Program SOP / Michigan adopted
Food Code
g. Customer service guidelines / Kitchen Code of Conduct
2. Maintain proper food storage using FIFO (First In, First Out) food rotation, proper
labeling and dating per Food Storage Guidelines, Nutrition Program SOP / Michigan
adopted Food Code.
3. Monitor food temperatures during/after packing and before/after meal service to
ensure that food is served and stored at proper temperatures.
4. Documentation of quantities of food prepared and food temperatures on the cooks
report.
5. Assists with inventory maintenance as directed by the Lead Cook, Food Service
Coordinator and Food Service Manager.
6. Participates in daily and scheduled cleaning per cleaning logs and performs other
custodial tasks as requested to assure high standards of safety and cleanliness.
7. Assist with record keeping on logs throughout the kitchen including but not limited
to the Production Sheet, Cooks Report, refrigerator/freezer log, dish machine log,
sanitation log and cleaning logs.
8. Assist other assistant cooks in different work areas at Trailside kitchen or other
kitchens as assigned by Food Service Manager.
9. Assist with assuming lead cook duties on a temporary basis in the absence of the
lead cook when directed by the Food Service Manager.
10. Shares on an alternating basis with the other cooks the responsibility of working at
special events on evenings and weekends.
11. Maintains awareness of and follows Senior Services Personnel Policies with special
emphasis regarding maintaining confidentiality of information, following safe work
practices and on using safe work practices.
12. Understands and supports agency mission and maintains general awareness of
agency programs and services.
13. Delivers Meals on Wheels when necessary. May deliver food to various senior
centers.
14. Attends meetings, workshops and trainings as assigned.
15. Performs other duties as assigned by the Lead cook, Food Service Coordinator and
Food Service Manager
