Cook (Finance)

Essential Duties:

• Prepares food according to menus and recipes.
• Prepares palatable meals according to specified menu and schedule with a minimum of waste.
• Assists with catering orders and prepares nutritious meals for summer and after school programs.
• Follows established schedules for cooking, baking, sanitation, and related activities.
• Uses standard food preparation utensils such as knives, spoons, tongs, and whips.
• Operates power driven equipment such as a meat slicer or mixer.
• Determines proper cooking time and temperature. Performs quality check on all meals.
• Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
• Works closely with the Kitchen Manager/Chef and Cook to ensure operations are running smoothly and quality of service is seamless.
• Assists in training and directing the activities of seasonal cooks, students or volunteers engaged in volume food preparation.
• Works cooperatively with all team members and the general public
• Train on money handling and the cash register to act as a backup for the cashier
• Interfaces with additional MHM staff, as well as other agencies and organizations throughout the community.

• Adheres to state, local, and federal regulations and all MHM safety and sanitation standards.
• Assists with equipment inspections.
• Advocates and maintains a safe environment.
• Assures quality and sanitation of all food: labeled/dated/rotated correctly.
• Participates in performance improvement initiatives.
• Performs other duties as assigned.

Salary:

Hourly rate begins at $17.00. Mid range at $18.62. Actual starting rate will be commensurate with experience and education.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

High school or general education diploma (GED) preferred; 1-2 years experience in a culinary environment required. Prior experience in related food/beverage service and food preparation. Experience in high volume, fast-paced food preparation. Thorough experience with hot and cold food preparation. Demonstrated knowledge of various methods of food preparation, materials and practices of handling high volume preparation.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be fluent in English.

Reasoning Ability:

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Learn job-related material primarily through oral instruction and observation which takes place mainly in an on the job training. Good working knowledge of accepted sanitation standards and health codes. Ability to use slicers, mixers, grinders, food processors, etc. Able to handle work in a fast-pasted environment. Must follow MHM core values and be respectful and professional at all times.

Certificates, Licenses and Registrations:

Valid Bexar County Food Handler's Permit required.

Computer Skills:

Demonstrates working knowledge of the Internet and is able to log in and out of computerized timecard system.

Work Environment and Physical Demands:

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is exposed to an indoor and/or outdoor environment and a kitchen/cafeteria environment having direct contact with staff and clients. Position necessitates making continuous and/or repetitive arm-hand movements, bending, stooping, twisting, turning, walking, climbing step stools, sitting and standing for periods of time. Must be able to lift and maneuver 25-50 pounds at short distances of 20 feet or less.