Cook (Casual)

The cook, in following the menus established by the Food Services Manager, must be skilled and efficient in planning the utilization of all food products such as leftovers, donations, types and varieties of meals to be served.

Perform all the functions of a cook in preparation of a wide variety of foods, portions cooked, carving of meats, vegetable servings and overall kitchen practices.

Maintain a wholesome menu selection presenting a variety of food selections and appetizing in presentation.

Assist and coordinate preparation for special luncheons and events as requested by the Manager.

Maintain a professional atmosphere and control of the kitchen, dining room and equipment.

Have a solid understanding of food and product inventory control and associated duties, including ordering and recommending supplies required.

Ensure kitchen and dining room are maintained at a high level of cleanliness according to health standards and the standards of NHC.

Direct and instruct kitchen helpers and volunteers.

Understand impact of donations and supply and demand.

Maintain organization of food items with attention to cleanliness and ease of access, and rotating stock for effective use.

Receive and inspect incoming orders of food for quantity and quality, ensuring proper storage in appropriate areas, e.g. storerooms, coolers, freezers. May be assigned other duties.