PREP COOK NUTRITION SERVICES

SCHEDULE: MONDAY - FRIDAY 4:30AM - 1:30PMPOSITION PURPOSE:Under supervision the Prep Cook maintains cleanliness of kitchen equipment dishes and facility assists in the preparation and packaging of large quantities of food follows the Child and Adult Care Food Program (CACFP) regulations related to meal preparation of meals and snacks for distribution to NHAs clientele. EXAMPLES OF ESSENTIAL DUTIES:The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar related or a logical assignment to this in the preparation and distribution of large quantities of food; Cleans cuts trims chops and/or slices meats vegetables fruits and breads; Opens containers and bags of frozen vegetables fruits etc. or dry goods and cereals and slices divides etc.; Assists cook in cooking vegetables meat and other food;Divides and/or assists cook in dividing hot foods into appropriately sized containers for sites; Prepares sandwiches sack or boxed lunches or food platters;Loads carts for site distribution and may offload carts;Operates dish machine and uses three-compartment sink to wash dishesMaintains dish machine with daily cleaning regular descaling and keeping logs up to date;Removes trash and garbage to designated areas; Transfers supplies/equipment within and between storage and work areas such as dry store room and dish room; Cleans equipment using specific chemicals to ensure sanitary standards; conducts major cleaning of refrigerators storerooms and equipment; Cleans sweeps and mops the kitchen floor drains offices spaces restrooms and other facility spaces as assigned; Cleans and sanitizes tools equipment tables hot and cold storage dishes and floors; Follows all safety and sanitation policies and procedures;Prepares documents or emails using a computer and performs administrative tasks such as filing/sorting paperwork and creating food labels and production documentation;Informs supervisor when equipment does not work or stock is getting low;Performs other duties as MINIMUM QUALIFICATIONS: Knowledge of: Reading and writing English communication skills;Kitchen sanitation and cleaning of kitchen tools and equipment;Safe food handling procedures experience in working with refrigeration and freezer temperatures; Stock and inventory control procedures including requisitioning receiving storing and issuing goods;Operation of standard warehouse equipment such as pallet jacks and dollies;Basic safety procedures as applied to food preparation;Policies and procedures relevant to the kitchen and its operations;Basic computer skills. Ability to:Read write speak and understand the English and follow oral and written instructions;Observe kitchen safety and sanitation practices;Maintain clean and sanitary kitchen utensils equipment and work station;Operate kitchen tools and equipment;Establish and maintain effective working relationships with those encountered in the course of work;Provide excellent customer Skills:Ability to effectively read interprets understand and relay information and respond to questions from various people primarily in English; demonstrated skills in written and oral Skills:Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions and decimals. Experience and Training:This is an entry level position; however 1 year of food service experience is required. High School Diploma or equivalent is required. LICENSES CERTIFICATIONS & SPECIAL REQUIREMENTS:Must have at least a Food Handlers Card. ServSafe Certification (or similar certification) is highly desired. Must meet and maintain state law and county licensing requirements regarding employment in a childcare center (fingerprints TB immunizations). Current attendance or graduation from a Culinary Arts Program is highly AND MENTAL DEMANDS:The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential Demands:While performing the duties of this job the employee is regularly required to stand for long periods; bend walk stoop and crouch; use hands to finger handle feel or operate kitchen tools and equipment and to engage in repetitive movement; reach with hands and arms; taste and smell and lift move or push up to fifty (50) pounds. Specific vision abilities required by this job include close vision distance vision and the ability to adjust Demands:While performing the duties of this job employees are regularly required to use basic mathematical ability; stand on their feet for long periods of time lift heavy containers of food and supplies perform work under intensive deadlines; communicate orally in English; and interact with those encountered in the course of ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee regularly works in a large commercial kitchen where the volume is somewhat loud.