Institutional Cook

Description

POSITION SUMMARY:

Under the direct supervision of the Culinary Director, a BGCTM Cook prepares food; cleans; and receives, labels, rotates, and stocks food, dairy, and produce inventory weekly. A Cook is responsible for providing healthy, safe, appealing food to members in a timely and efficient manner, and in accordance with ServSafe, State of Nevada, Washoe County Health Department, and USDA requirements.

ALL BGCTM employees have the responsibility to help maintain the safety of our members and staff, and ensure an optimal Club experience for all.

ESSENTIAL FUNCTIONS:

• Stock, label, and rotate ingredients in the dry, freezer or refrigerator storage areas after weekly deliveries of food, dairy, and produce.
• Complete all tasks on the production list assigned by the Culinary Director in a timely and efficient manner.
• Wash, chop, and sort ingredients like fruits, vegetables, and meats.
• Measure quantities of seasonings and other cooking ingredients per BGCTM recipes.
• Wash dishes, cooking utensils, and cookware.
• Remove trash.
• Clean and sanitize kitchen and food service equipment.
• Adhere to all relevant nutrition and sanitary regulations and standards.
• Follow all ServSafe guidelines, including guidelines for temperature and cleanliness.
• Assist the Cook II or Food Truck Drivers as needed.
• Work with volunteers, members, and community service individuals who work in the kitchen.
• Deliver and pick-up food items, as requested by Culinary Director.
• Report any inoperative, broken equipment, or any heavily worn materials to the Culinary Director.
• Maintain a clean and orderly work area at all times.
• Adhere to dress code policy by wearing uniform and other apparel items as required for the position.

Qualifications

SKILLS/ABILITIES:

• Strong written and verbal communication skills, able to communicate effectively with a diverse population, and represent BGCTM professionally to the community.
• Able to follow instructions and respond to supervisor direction and take responsibility for own actions.
• Able to function well in a high-paced and at times stressful environment.

CERTIFICATIONS/ASSOCIATIONS:

• After hire, will receive mandatory paid on-line and in-person training, including Safety Skills, CPR/First Aid, etc.
• After hire, will be registered with Boys and Girls Clubs of America.
• ServSafe Food Handler Certification required, or ability to obtain a ServSafe Food Handler Certification within 90 days of employment.
• Proof of a negative tuberculosis test, if relevant to the site location (Early Learning Centers).
• Clean driving record required.

EDUCATION/EXPERIENCE:

• High School Diploma or GED required.
• Experience working in kitchens on prep or the line preferred.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

• Must be able to perform duties which require walking, talking, hearing, standing, sitting, and/or bending for long periods of time. May occasionally be required to kneel, run and/or climb.
• Must be able to use hands and arms to enter data into the computer, use the telephone and other office equipment.
• Must be able to perform surface and deep cleaning, as needed.
• Must be able to lift, move manipulate and or hold objects up to 45 pounds. Objects that exceed the 45-pound weight limit require additional assistance when moving, lifting or manipulating.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

Salary : $15 - $17