Cook Temp_TNE-TX_301-Corps Program

Cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment and appliances; maintains inventory of kitchen supplies and food in a neat and orderly manner. Food Cooking and Serving Responsibilities (50%) Plans menus, cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.  S erves food and beverages in a presentable manner; prepares meals for persons requiring special assistance. Maintains proper supply and orderliness of kitchen stock inventory in order to meet the needs of the kitchen; informs supervisors if inventory is low so they may make orders and food purchases. Prepares snacks and prepares plates of food for people eating after normal serving hours. Sets tables with plates, napkins and utensils or sets up buffet line for self-service. Assists in serving meals ensuring appropriate portions are provided. Cleans tables, chairs, floors, dishes, utensils and kitchen appliances. Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene; ensures compliance with health regulations. Receives and stocks foods, beverages, and supplies in an orderly and safe manner. Stores, refrigerates and freezes foods in a safe and economical manner; monitors expiration dates on all foods ensuring proper disposal of food with expired dates. Washes, dries, and stores pots, pans, plates, glasses, cups, bowls, and utensils. Sweeps and mops kitchen and vacuums dining room floors; empties trash cans. Cleans refrigerators, freezers, ice machines, coffee makers, stoves, and ovens. Knowledge of proper cooking methods and procedures.Knowledge of meal planning techniques. Knowledge of effective cleaning and sanitizing practices including proper safety precautions. Knowledge of acceptable food storage and cleaning techniques. Ability to cook nutritional, tasteful and safe food for large groups in a timely manner. Ability to properly clean kitchen appliances and utensils. Ability to follow instructions and work independently. Ability to meet attendance requirements. Ability to read, write, and communicate the English language effectively. Ability to cook, taste and smell food. Ability to perform continuous walking, stooping, standing, and some climbing. Duties are performed standing and requires squatting, climbing, bending and walking.   Any of the preceding duties may be relieved by brief or occasional periods of sitting. Extensive amount of physical effort required associated with walking, standing, lifting and carrying light to moderately heavy objects (up to 50 lbs.). Work will normally be performed in a kitchen environment where there are physical discomforts associated with changes in temperature associated with cooking and the kitchen environment.