LLL – Cook

LLL – COOK

JOB ANNOUNCEMENT 

 

Opening Date:                       January 12, 2022

Closing Date:                         Open until filled

Reporting Relationships:     Director (Chain of Command)

Location:                               Hays, MT (On-Site)

Status:                                    Full-Time, Hourly, Non-Exempt

Preference:                            Native American Preference, FBIC Veteran Preference

 

POSITION SUMMARY: 

The Cook demonstrates professional behavior and promotes positive relations with students, parents, staff, and others to build customer support for the school food service program. The Cook is responsible for the daily operation of the kitchen.  The Cook organizes and schedules tasks so that students are served nutritious, safe, and aesthetically pleasing meals in a timely manner. The Cook follows school, state, and federal policies, and procedures to assure funding is maintained and problems are avoided. The Cook prepares and generates reports to provide an accurate accounting of meals and student and parent questions and maintains the food and supplies inventory. The Cook forecasts production needs to assure food and supplies are ordered, produced, and served in the correct amount. The Cook promotes healthful eating for students. The Cook maintains a clean, safe work environment by following Hazard Analysis Critical Control Point (HACCP) and other sanitation principles in food handling and equipment use.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.  Duties, responsibilities, and activities may change, or new ones may be assigned at any time.

RESPONSIBILITIES:

  • Handles all aspects of the site based computerized meal accounting system, including generating reports and marginal balance notes. Responsible for record keeping.
  • Maintains food production records. Discusses production history with the Executive Director.
  • Follows standard receiving procedures to assure quality and correct quantity of food received. Document’s time and temperature for items received. Report’s problems immediately to the Executive Director. Follows HACCP date marking and labeling protocol.
  • Assures the quality production and service of school meals in the childcare facility. Identifies problems related to achieving the desired quality and uses problem solving procedures to resolve the issues. Daily duties include food production, service, and clean-up as needed. Uses records to forecast future needs and minimize food waste.
  • Controls food and supply inventory, including ordering food and supplies from vendors, completing physical inventory as required, and dating and rotating stock. Follows first in, first out procedure to assure rotation of stock.
  • Follows established portion control measures to control food costs and assure compliance with United States Department of Agriculture (USDA) requirements.
  • Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner.
  • Follows standards of safety in preparing, storing, and serving food. Follows food preparation directions and HACCP regarding time and temperature. Food temperatures are recorded when food is prepared and served. Takes corrective action as needed. Foods are held either below 41 F or above 135 F. Follows Federal Food Code and HACCP protocol.
  • Maintains high standards of food quality and appearance. Utilizes methods to preserve nutrient content. Batch cooking is used to avoid long holding times for food prepared onsite. Arranges food attractively in serving containers.
  • Maintains a clean and sanitary workstation. Establishes a schedule and follows standard procedures for cleaning equipment, utensils, and work area. Follows procedures to maintain effective insect and rodent control.
  • Maintains high standards of personal hygiene. Follows hand washing protocol. Practice’s standards of dress, including shirts with sleeves, closed toe shoes, hair restraint, apron, and wearing of single use gloves when handling food. Complies with the Federal Food Code and HACCP protocol.
  • Operates all equipment according to manufacturer’s directions with emphasis given to safety guidelines. Notifies the Executive Director of any malfunction, damage, or loss of equipment. Checks hot holding equipment, ovens, microwaves, and milk service unit to make sure equipment is empty before turning on. Ensures hot holding equipment, ovens, microwaves, and milk service unit are empty and turned off before leaving for the day.
  • Self-administers basic kitchen first aid. Reports all accidents to the Risk Management Team and Executive Director and completes the Employee Incident Report Form.
  • Demonstrates knowledge of actions to take in case of a fire or disaster. Knows location and use of fire extinguisher.
  • Attends job related training classes and workshops. Applies knowledge and/or skills obtained in performing job.
  • Practice’s energy conservation techniques.
  • Performs all other duties as assigned.

QUALIFICATIONS (EDUCATION, EXPERIENCE & REQUIREMENTS):

  • High School Diploma/HiSet/GED required.
  • Basic mathematics, communication, and computer skills.
  • Food preparation experience or training.
  • Food preparation certification
  • Successfully pass background check.
  • A valid Driver’s License is required
  • S. Passport or Montana Real ID (For travel purposes only)

SPECIAL REQUIREMENTS OF THIS POSITION:

  • Ability to plan and organize workload.
  • Ability to work independently with minimal supervision.
  • Ability to apply the principles of quantity food production and food safety.
  • Ability to communicate effectively and professionally with students, parents, teachers, and co-workers.
  • Ability to use point of service computer system.
  • Ability to accurately count and record food items, inventory, and paper/computerized food production records.
  • Ability to apply principles of quantity food production including batch cooking, safe food handling.

POSITION TYPE / HOURS OF WORK:

  • This is a full-time, hourly, non-exempt position.
  • Standard days and hours of work will vary. A work schedule will be provided monthly.  

PHYSICAL REQUIREMENTS:

  • Ability to lift up to 48 pounds, carry 48 pounds, and push/pull 35 pounds of force.
  • Ability to stand and walk on hard surfaces.
  • Ability to adapt to changes in room temperature.
  • Ability to work in the presence of loud background noise

BENEFITS: 

  • Health, Vision, and Dental Insurance
  • Aflac Large Group Benefits available.
  • Company Paid Life, Accidental Death and Dismemberment Insurance
  • 401(k)
  • Employee Assistance Program
  • Employee Hardship Assistance
  • Education Assistance
  • Paid Time Off
  • Paid Holidays
  • Employee Transit (Hays Location Only)
  • Fitness Center (Hays Location Only)
  • Referral Program

EQUAL OPPORTUNITY EMPLOYER

IMDG is an Equal Opportunity Employer, and except to the extent required by Native American Preference and Veteran Preference, IMDG prohibits discrimination on the basis of race, color, creed, religion, sex, pregnancy, age, national origin, marital status, physical or mental disability, or any other basis protected by applicable law.  This applies to all employment decisions, including hiring, promotion, termination, and other matters affecting terms and conditions of employment.

Island Mountain Development Group is a drug-free work environment. Pre-employment drug testing may be required. Applicants must consent to a background check.  

Applications may be completed online at www.indeed.com.

or to request application material and submit an application, please contact:

Island Mountain Development Group, Human Resources Department

P.O. Box 470 Hays, Montana 59527 Phone: 406-673-3031 or Fax to: 406-673-3023

E-Mail:  HR@islandmtn.com

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