Our Mission

“Preparing Our Community to Meet Life’s challenges.”

We help everyone who comes to our door with resources for both immediate needs and long-term goals. 

Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability. 

Come join our team!

When you become an employee at the Community Renewal Team (CRT), you will join a host of others with an average tenure of nine years of service.  Some of our employees have celebrated more than twenty years of service.  You’ll participate in fun activities, themed- employee appreciation events, organization sponsored golf tournaments, etc.  We celebrate the accomplishments of employees using our Wall of Excellence highlighting employees of the month. Opportunities to grow within the organization are plentiful.  Most of our employees started in entry level positions and have been promoted throughout their career.  

                                                                                                                                          JOB DESCRIPTION

POSITION TITLE:    Cook

DEPARTMENT:        Nutrition 

FLSA STATUS:         Non Exempt

REPORTS TO:            Assistant Food Service Manager

GENERAL DESCRIPTION OF DUTIES

The purpose of this position is to support the Agency’s needs by preparing and cooking meals in quantity portions for Agency’s Nutrition Feeding Programs.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

·         Prepares meats, main dishes, soups, gravies, vegetables, and desserts for daily meal at stated times.

·         Prepares food items according to standardized recipes.

·         Utilizes production sheet to prepare and portion food accordingly.

·         Placement of food items into containers, labeled accordingly and into appropriate carriers for delivery in a timely manner.

·         Operates, maintains, and makes minor adjustments to various cooking equipment such as ovens, ranges, steam kettles, mixers, choppers, etc.  Reports problems promptly.

·         Knowledge of health and safety requirements of food service.

·         Regular Attendance

·         Attend and complete all mandatory training.

·         Assist in the preparation of food for the next day’s menu and complete all freezer pulls.

·         Ensures proper rotation and storage of items. Checking refrigerators and freezers to ensure all foods are properly wrapped and dated, refrigerators are always kept clean and organized.

·         Checks menu and production sheet; makes out requisition for food supplies for the next day.

·         Responsible for the cleanliness of working area and equipment,

·         Maintains personal hygiene (i.e., clean uniforms, hair restraint, proper hand washing techniques). 

·         Performs housekeeping and sanitation chores for assigned stations.

·         May assist with ordering food and other supplies as needed.

·         May assist with supervision of food services staff in the absence of the Food Service Manager and Assistant Food Service Manager.

·         Delegating tasks to food service staff and enforce policies set forth by the organization.

·         Participates in training seminars as scheduled.

·         Maintains daily temperature logs as required. Ability to do light record keeping.  

·         Directs activities of one or more workers, as assigned.

·         Understands and uses chemicals properly.  Uses proper Personal Protective Equipment (PPE’s) when using chemicals for cleaning.

·         Uses time constructively and perform responsibilities cooperatively.

·         Uses proper safety techniques and complies with all organization safety procedures.

ADDITIONAL JOB FUNCTIONS

·         Knowledge of quantity/batch food preparation and various cooking methods.

·         Ability to follow oral and written instructions with minimum supervision.

·         Familiarity with large commercial kitchen equipment and machinery.

·         Clean kitchen and other areas that need to be cleaned at the end of each day and according to cleaning schedule.

·         Interacts with all customers/fellow employees in a manner that is respectful of their human dignity as evidenced by consistently cooperative and courteous behaviors.

·         Recognizes when others need information, direction or assistance and provides help as evidenced by feedback and observation.

·         Understands and appreciates the value and contribution of other employees as demonstrated by sensitivity to their needs, teamwork, and constructive feedback.

·         Is creative in approach to customer service within the bounds of job authority and responsibility as evidenced by customer feedback and submission of ideas for improvement.

·         Communicates with all customers/fellow employees in a sensitive and caring way including actively listening.

·         Utilize appropriate body language.

·         Uses time constructively and perform responsibilities cooperatively.

·         Possess high personal integrity, a caring attitude and portray a positive image.

·         Reports problems promptly.

·         Supports change in programs as they occur.

·         Performs other related or similar duties as required.

MINIMUM TRAINING AND EXPERIENCE

Education:   High school graduate or equivalent plus training in a vocational school and/or an Associate Degree in the Culinary Arts

Minimum Years of Experience:  At least one (2) year experience in quantity cooking.  Equivalent experience and/or training will be considered.   

Active Certification in good Standing: Must have a valid Serv Safe Managers certificate (QFO).

Demonstrate skills in: Ability to plan work schedule.  Ability to follow oral and written instructions with minimum supervision. Supervisory ability helpful and ability to maintain an effective working relationship with co-workers.

Knowledge:   Must have knowledge of preparing and cooking meals in quantity portions.  Knowledge of quantity/batch food preparation and various cooking methods. Must be able to read and understand recipes, plus knowledge of liquid and dry weights and measures.   

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert heavy physical effort in heavy work, with greater emphasis on climbing and balancing, but typically also involving some combination of stooping, kneeling, crouching and crawling, and the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds); may occasionally involve heavier objects and materials (up to 100 pounds). Standing on feet for up to 7 hours a day. Willing to go in and out of refrigerator/freezer as needed.

Sensory Requirements: Some tasks require visual perception and discrimination. Some tasks require oral communications ability.

Environmental Factors: Tasks performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.

REPORTS TO:          Assistant Food Service Manager