Job Description
Job DescriptionDescription:
Reports to: Food Service Manager
FLSA: Fulltime Hourly Non-Exempt
Summary:
Under the direct supervision of the Food Service Manager, the Production Cook is responsible to assist in all aspects of food production and kitchen operations for SourcePoint’s food service operations, which include but are not limited to food preparation, cooking, cleaning, setup and teardown for events, dishwashing, packing meals, and stocking inventory. Our nutrition program provides delicious meals to older adults in Delaware County. This position is located at 800 Cheshire Road in Delaware, working Monday-Friday from 6:00 am – 2:30 pm.
Essential Job Functions and Expectations:
Cooking and Food Prep
- Assist Executive Chef and Sous Chef with daily operations, as assigned
- Assist Sous Chef in completing all daily tasks in a timely manner, especially when Sous Chef is covering other duties
- Follow prep list created by chefs to plan duties
- Undertake basic cooking duties, such as preparing sauces, roasting vegetables, etc.
- Follow recipes to ensure nutritional standards are met, quantities are accurate, and consistency of finished product
- Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., as required
- Prepare recipes in high volume in a timely manner
Food Maintenance and Inventory
- Label, stock, and rotate all ingredients so they are organized and easily accessible
- Check inventory to ensure next day meal supplies are in stock
- Ensure all food and other items are stored properly
- Maintain highest standards of cleanliness of the kitchen and nutrition area, dishwashing area, as well as equipment used in the program
Other Program Requirements
- Follow all health department guidelines and requirements as posted
- Attend all required trainings and staff meetings
- Work catering events, including prep and clean up, as directed
- Work nights and weekends, as directed
- Exhibit understanding of and commitment to SourcePoint’s pursuit of excellence in customer service
Requirements:
Education and Experience:
- High school diploma or equivalent
- 1 – 2 years’ experience in food prep and production preferred
- Maintain valid driver’s license and proof of insurance
- ServSafe Training Certification
Required Skills and Abilities:
- Ability to read, write and communicate clearly
- Ability to follow instructions and work cooperatively with others
- Ability to maintain required records
- Ability to meet multiple deadlines
- Willingness to promote a positive work culture both within the organization and in public
- Must be creative and the ability to deal with ambiguity and change on a routine basis
- Must be willing to submit to and pass criminal background checks per agency policy
Essential Physical Requirements/Working Conditions:
- Maintain appropriate personal hygiene
- Ability to lift 20-50 lbs., stand for prolonged periods, and withstand extreme hot and cold temperatures on a regular basis
- Ability to safely navigate uneven terrain and stairs
- Must be able to remain in a stationary position for long periods
- Perform duties in a smoke free environment
Other:
It is recognized that in any organization, particularly a small organization, it is necessary to assume new responsibilities appropriate to ensure a smooth continuity of operations with the organization. Not only is the Production Cook employee required to wear many hats, that person must be familiar with the work of others to the point of being able to fill in on a temporary basis. As organizational needs will emerge at times and be assigned to the Production Cook.
A Final Note:
Here at SourcePoint, we know that great teams are built on diverse experiences and perspectives, and no one is going to check every box on a job description. If you meet some of the qualifications but not all, don’t hesitate to apply—we’d love to see what you bring to the table!