Cook

Purpose: The Food Services Cook is to provide well prepared meals, snacks and special events for Food Services Essential Duties and Responsibilities: Follow recipes, including measuring, weighing and mixing ingredients Bake, grill, steam, fry and broil meats, vegetables, fish, poultry and other foods Present, garnish and arrange final dishes Prepare foods for Special Events and Parties Serve food on serving line and catered events Maintain a clean and safe work area, including handling utensils, equipment and dishes Properly handle and store ingredients and food items Maintain food safety and sanitation standards Clean and sanitize work areas, equipment and utensils Execute opening and closing procedures for dining hall Set up workstations with required ingredients and equipment Monitor station inventory levels Operate kitchen equipment such as broilers, ovens, grills and fryers Proficient in baking and salad prep Follow instructions of the Production Manager and VP of Facilities Professionalism: Promote a professional, positive work environment as indicated by: Reports to shifts, meetings and training on time.

Actively participates in campus activities in a constructive manner. Follows agency procedures in use of leave time. Is flexible and willing to fill in as needed. Represents themselves and the agency in a positive way. Uses good telephone skills. Conducts self-improvement (education, professional development) Uses direct communication. Demonstrates good problem-solving/conflict resolution skills Works toward team and agency goals. Maintains a safe and healthy work environment. Completes assignments in a timely and accurate manner Is willing to take on additional responsibility in a positive manner. Upholds the mission and values of The Methodist Home.

Other duties as assigned Education and/or Work Experience Requirements: High School Diploma or equivalent. Must be 21 year of age.

Valid Georgia Driver’s license Maintain food safety and sanitation standards Ability to become and remain Serve Safe Certified Willing to work a flexible schedule including some weekends Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team, collaborating on complex dishes Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers Calm demeanor to work in a high-stress, fast-paced environment Accountability for the dishes they prepare measuring up to the expectations of The Methodist Home Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the department Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing Ability to appropriately handle confidential information.

Ability to understand and consistently implement policies…

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