Reports to: Director of Nutritional Services Department: Nutrition Services Classification: Non-Exempt Position Characteristics: The Prep/Cook is responsible for accurately and efficiently cooking/preparing and prepping cold and hot food products as well as prepare and portion food products prior to cooking Also preform other duties in the areas of food and final plate preparation including plating of cooked items. Duties and Responsibilities: Prepares large batches of food in accordance with the EBRCOA's Food Service Policy, menus and recipes Mixes and bakes ingredients according to recipes Prepares all food items as directed in a sanitary and timely manner Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; assist in keeping an orderly, sanitary, and safe kitchen Has understanding and knowledge of how to properly use and maintain all equipment in the station Delivers food from the kitchen to the food line when ready to be served as suitable for the seniors Shares duties with Kitchen staff for efficient functioning of food service program Assist in assuring the proper care and maintenance of all food service equipment Reports equipment and food quality or shortage problems to Director of Nutritional Services Label and stock all ingredients on shelves so they can be organized and easily accessible Measure ingredients and seasonings to be used in cooking Prepare cooking ingredients by washing and chopping vegetables, cutting meat Comply with nutrition and sanitation guidelines Performs other duties, as assigned Knowledge, Skills, and Abilities: Ability to read and comprehend simple instructions and to apply common sense and understanding Ability to communicate with program participants and EBRCOA staff Ability to work in a standing position for long periods of time Ability to cook large batches of food |