COOK

Job Details

Job Location
Trinity Place - Albemarle, NC

Position Type
Full-Time/Part-Time

Travel Percentage
None

Job Shift
Any

Description

Position Purpose/Summary: The Prep Cook will assist the Cook as directed in

preparing and serving of meals; as well as maintain the cleanliness of the Dining

Services Department. The Prep Cook performs a series of duties in a timely and

professional manner.

Essential Functions (Reasonable accommodations may be made to enable individuals

with disabilities to perform the essential functions.)

1. Food preparation:

Prepares cold foods, including vegetables, salads, fruits and beverage items

as directed by cook or assistant director of dining services.

Prepares ingredients for more complicated recipes, such as chopping onions,

peeling potatoes, and crushing spices

2. Service preparation:

Prepares for meal service, including beverage items, dry cereals, breads,

salads and desserts according to planned menus for various diets and

resident preferences.

Sets up carts or serving areas as directed.

Prepares staff dining room for meal service, replenishes supplies, and sets up

dirty dish cart, as directed.

3. Customer service:

Works with dining staff to address resident/customer concerns.

Offers and provides alternates or replacements, as indicated.

Conveys more complicated issues to dining services staff for resolution.

Remains cordial and tactful with residents, peers, and others.

Exemplifies the standards of the LSC Way

4. Cleanliness of kitchen:

Performs cleaning duties in the kitchen, storage areas, and dishwashing

areas as assigned. This may include mopping floors, washing dishes,

cleaning equipment, or sanitizing workstations.

Removes soiled dishes from dining areas, as assigned.

May be asked to operate dishwasher.

5. Stocking of kitchen:

Stocks and cleans diet kitchens, cabinets, and refrigerators at each station,

as assigned.

Organizes, stocks, and dates newly delivered supplies, as assigned.

Dates, labels, and stores unserved food and condiments as directed.

6. Record maintenance: Checks and records temperatures of equipment (dish

machine, refrigerators, and freezers) and ingredients or prepared foods, as

assigned.

7. May be asked to record and report other audits, including availability of supplies to

ensure cooks have needed supplies so kitchen can run at maximum efficiency.

8. Attends in-service training classes and practices new skills and work habits. After

training, may use kitchen equipment as assigned.

9. Understands and utilizes emergency equipment; utilizes safety standards and

maintains safe environment.

10. Follows oral and written instruction and the established policies and procedures of

the Dining Services Department and the facility.

11. Completes other assigned duties as may be necessary.

Qualifications

Qualifications (Minimum Job Requirements):

Education: Some H.S. coursework, H.S. diploma or equivalent; or combination of

education and experience.

Specific skills/abilities: Attention to detail and the ability to follow instructions for reading

recipes, resident's orders, and checklists. Must have excellent customer service skills

and thrive in fast-paced work environment. Must be able to address multiple tasks or

issues simultaneously, as quickly as possible without sacrificing quality or safety. Prep

cook should enjoy meal service, have good people skills, and manage stress.

Specialized knowledge, licenses, etc.: None

Preferences (Optional): H.S. diploma or equivalent. Training/experience in food

service environment.

Working Conditions/Physical Requirements:

1. The Prep Cook stands and walks intermittently throughout the working day, as well

as reaches, stoops, bends, lifts, carries, and manipulates various food products,

dietary supplies, and equipment.

2. Must be able to spend hours on feet in places of extreme heat or cold.

3. Must have an ability to work with chemicals and cleaning agents.

4. Must be free from infections or diseases.