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Volunteers Of America Colorado Cook in Idaho Springs, Colorado

Cook

Idaho Springs, CO

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Description

The Production Cook prepares; cooks, and packages for delivery hot and/or cold meal items by following specified recipes in approved menus and daily productions sheets in accordance with Volunteers of America standards and procedures for Nutrition, Residential or Headstart Programs; under the direction of a Food Service Manager or the Associate Division Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares quantity and quality soups and casserole dishes, assembles sauces and gravies; roasts, bakes, braises, or steams meats, starches and vegetables or other food items for daily program meal production.

• Uses acquired culinary skills to produce high quality products, ensuring excellent taste, appearance, texture and client acceptability.

• Portions and packages foods according to number of meals ordered, minimizing waste and leftover items.

• Using menu plans, requisitions product and supplies in advance to ensure accuracy and efficient workflow.

• Maintains a safe, clean work area and strictly follows proper sanitation policies.

• Ensures product safety employing proper temperature controls at all times.

• Uses and maintains kitchen equipment in a clean, safe, and appropriate manner.

• Chills, labels and properly stores any unused product or leftovers.

• Prepares special event meals and requested items as directed by Food Service Project Manager.

• Attends all meetings and Agency trainings as required.

• Direct, train, or assist other kitchen employees, temporary workers, or volunteers as assigned.

• Performs all other duties as assigned.

COMPETENCIES

• Models core culture attributes of Volunteers of America-Colorado Branch that include

“AIRS” (Accountability, Integrity, Respect and Service).

• Models and pursues with vigor Volunteers of America- Colorado Branch three critical virtues of HHS ( Hungry, Humble, and People Smart).

SUPERVISORY RESPONSIBILITIES

• Occasional program volunteers

• Occasional temporary laborers in the absence of a Food Service Manager or Associate Director

Requirements

MINIMUM QUALIFICATIONS OF POSITION

• One year related experience in cooking or similar production facility.

• Ability to read and write, following standardized recipes and production sheets.

• Ability to perform basic kitchen mathematical calculations.

• Ability to lift, push or pull up to 50 lbs. repeatedly during a daily shift.

• Servsafe certified or ability to acquire food safety certification within 3 months of hire.

PREFERRED QUALIFICATIONS OF POSITION

• At least one year high volume institutional cooking experience.

KNOWLEDGE AND SKILLS

• Clearly and respectfully communicates with Agency staff, volunteers, clients, and vendors.

• Solid time management and organizational skills.

WORKING CONDITIONS AND PHYSICAL REQUIREMENTS

• Frequent exposure to heat, cold, steam and fumes, including walk-in refrigeration and freezers.

• Uses knives, utensils, and commercial cooking equipment throughout shift.

• Stand, pivot, and walk on hard surface majority of shift.

• Lift, push, or pull up to 50 lbs.

• Occasional exposure to chemicals and cleaning solvents.

POSITION TYPE AND EXPECTED HOURS OF WORK

• Relief as needed

• Designated holidays and special events

#VOACO

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