Cook- No Nights! Saturdays Required

Reports to: Dining Services Manager

About our organization:

At Granite Recovery Centers, we do things differently. Our workforce are not just employees, they are members of a large, diverse, mission and values driven family who are collectively committed to changing and saving lives affected by addiction. We celebrate being an Employer of Choice committed to providing a recovery friendly and equal opportunity workplace.

Overview:

The Cook reports to the Director of Dining Services and is responsible for providing clients and staff with food of high nutritious quality as well as meeting individual needs.

Knowledge:

• Some computer prof iciency
• Ability to work independently or with a team and carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices
• Perform related duties as assigned by supervisor

Skills:

• Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers

Abilities:

• Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by clients.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements
• Performs functions of other nutritional service positions as requested by manager for the purpose of ensuring adequate staff coverage within site nutritional services operations
• Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements
• Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and repair and/or replacement

Other Characteristics:

• Ability to work independently or with a team and carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices
• Perform related duties as assigned by supervisor
• Maintain compliance with all company policies and procedures