Cook II (BHS)

SUMMARY
Incumbent is responsible for preparing and cooking meals for consumers, planning menus, tracking inventory and ordering foodstuffs and supplies.
JOB DUTIES

• Prepares, cooks, and serves meals.
• Determines time and sequence of cooking operations to meet meal-serving hours.
• Washes dishes and cleans kitchen and kitchen equipment.
• Stores food properly and safely, using established labeling and disposal standards. Stocks food items on appropriate shelves with accurate labeling.
• Provides snack trays and specialty foods as directed for special events.
• Maintains kitchen facilities in compliance with OSHA regulations.
• Provides meals to the Women and Children's Center for Inner Healing.
• Plans menus and maintains kitchen inventory.
• Completes daily kitchen checklist.
• May be involved with researching and preparing culturally appropriate foods.
• Orders supplies from vendors on a weekly basis and schedules service and maintenance of kitchen equipment on both a regular and as-needed basis.
• Provides accountability for supply and service expenses and receipts for food purchases.
• Attends regularly scheduled cooks meetings, and other program meetings.
• Completes and provides timely documentation to supervisor in accordance with established standards.
• Perform other job-related duties as assigned.

NECESSARY KNOWLEDGE, SKILLS, AND ABILITY

• Familiarity with Behavioral Health policies and procedures.
• Ability to report to work in a timely manner.
• Knowledge of customer service concepts and practices.
• Understanding and sensitivity to diverse cultures and lifestyles, as well as cross-cultural communication styles.
• Skill in operating personal computer utilizing a variety of computer software.
• Skill in managing multiple priorities and tasks concurrently and meet deadlines.
• Skill in oral and written communication.
• Skill in establishing and maintaining cooperative working relationships with colleagues, supervisors, and consumers.
• Ability to accurately follow verbal and written instructions.
• Ability to work independently as well as with teams.

MINIMUM QUALIFICATIONS (Education & Experience)

• High school diploma or GED.
• Minimum of three (3) years' experience in institutional style cooking.
• Valid Alaska Driver License.
• For company insurance purposes, must be 25 years of age.
• Certified State of Alaska Food Protection Manager or ability to obtain within 30 days of hire.
• Current CPR/First Aid or ability to obtain within 30 days of hire.

PREFERRED QUALIFICATIONS (Education & Experience)

• Technical or vocational training related to field.