Cook

Cook

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Job Details

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Job Location

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MCFI Main Campus - Milwaukee, WI

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Description

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Job Purpose:

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Responsible for performing all phases of cold and hot food production, including catering events. Works with all production lines and special functions as needed at MCFI kitchen and serving/cafeteria operations.

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Reporting Relationships

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Reports To : Supervisor or Manager on duty

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Direct Reports : None

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Essential Job Functions:

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(Reasonable Accommodations may be made to enable individuals with disabilities to perform these essential functions.)

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   Cook I will work collaboratively with other food service employees

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   Cook II will lead food service employees and food service trainees as part of this leadership role.

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   Provide coverage and training of team members and clients as needed.

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   Practice and promote food and physical safety in the workplace and report all accidents according to agency procedures.

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   Effectively clean and sanitize work areas, following a set schedule and per state and local health code.

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   Adhere to all workplace and trade safety laws, regulations, standards, and practices.

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   Prepare and portion menu items assigned by following the approved recipe or production sheet, changes to be approved supervisor.

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   All food preparation is according to DPI, State and Local Health Code regulations, complete within set guidelines and following safe food handling practices according to established agency and ServSafe standards.

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   Prepare meals in quantities over 500 servings, and ability to convert recipes to accommodate quantity needed according to Food Safety Plan and Standard Operating Procedures.

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    Communicate necessary food and supply needs to management to ensure accurate and complete food production.

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    Prepare accurate production documents prior to and during production, maintain proper filing protocol.

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    Respond to emergency situations in accordance with safety training received.

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    Complete all daily assignments, including opening and closing checklists.

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    Maintain clean and organized storage areas, includes but not limited to: receiving, stocking, labeling, dating, checking inventory and rotating products, following State and Local Health Code

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    Participate or lead daily and monthly food and physical safety audits

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    Record food, storage, thermometer calibration, cooling, re-heating, dish washing machine temperatures, and sanitation data on the appropriate HACCP log daily.

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    Participate in mandatory agency and departmental training and in-services to further develop professional skills.

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Qualifications

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Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)

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Minimum Age Requirement: 18 years

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Minimum Required Education: None

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Preferred High School Diploma or equivalent

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Minimum Required Experience: Two years of experience in food production

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Required License - Certification - Registration : None

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Issued By Governing Body (if applicable):

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Travel outside of office: None

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Required Valid Driver's License: None

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Required Auto Insurance: None

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Knowledge - Skills - Abilities:

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  Ability to follow proper kitchen techniques and practices and knowledge of all cooking utensils and equipment

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  Ability to efficiently complete task under minimal supervision

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  Participate in inventory control documentation.

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  Ability to communicate customer concerns to designated Food Service staff.

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  Ability to promote cooperation and commitment within a team to achieve goals and deliverables

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  Ability to diligently attend to details and pursues quality in accomplishing tasks.

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  Ability to build and maintain customer satisfaction with the products and services offered by the organization

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  Ability to maintain good grooming and hygiene practices as required by agency, local, State, and federal regulation.

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Physical Requirements, Visual Acuity, and Work Conditions

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Physical Requirements: Reaching, Extending hand(s) and arm(s) in any direction. Standing for sustained periods of time. Walking, moving about on foot to accomplish tasks, pushing, pulling. Lifting, raising objects from a lower to a higher position or moving objects horizontally from position to-position. Fingering, picking, pinching, grasping items, typing, or otherwise working.

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Exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, and team-lift 75 pounds.

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Talking, expressing, or exchanging ideas by means of the spoken word. Hearing, perceiving the nature of sounds at normal speaking levels with or without correction

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Visual Acuity : The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, with or without adaptive equipment

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Working Conditions : The worker is subject to both indoor and outdoor environmental conditions: Activities could occur outside when loading, unloading, or making deliveries

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This is a general outline of the essential functions of this position and shall not be construed as an all-inclusive description of all work requirements and responsibilities that may be inherent in this position. The employee may be required to perform other job-related duties as requested by the designated work leader(s). All requirements are subject to change over time.

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CFI is an Equal Opportunity Employer and promotes a Drug Free Work Environment.