The Cook Level 1 is responsible for assisting with preparing meals (Lunch, Dinner, Snack) according to United States Department of Agriculture (USDA) and Texas Department of Agriculture (TDA) regulations for Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP)

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Responsibilities & Duties

• Adhere to a planned menu for the purpose of conserving food costs and maintaining regulatory compliance. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

• Ensure all kitchen equipment, tools, work tables & environment is maintained in a clean & sanitary state according to health standards using the clean as you go policy.

• Maintain regular inventory control of specific product lines (chemicals, food, etc.) and follow South Texas Food Bank receiving procedures to assure accuracy.

• Pull inventory as needed using proper First-In, First-Out (FIFO), First Expired, First Out (FEFO) methods and proper use of South Texas Food Bank equipment including forklifts.

• Ensure all refrigerated equipment is properly logged, monitored and rotated; reporting any deficiencies to Kitchen Manager. Check quality of ingredients

• Assist & comply with any other verbal or written instruction(s) from Kitchen Manager.

Knowledge & Skills​

• Excellent communications skills, both written and verbal.

• Ability to manage time efficiently and to work independently with minimum supervision

• Ability to work cooperatively with other staff, volunteers, and agency personnel

• Orientation to detail, accuracy, and the meeting of deadlines

• Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry up to 50 lbs., perceive depth, and operate kitchen equipment.

 

Experience & Education​

• GED or High School Diploma 

•  A minimum of 1 Year of Food Service Experience or completion of Culinary Arts Program.

 

How to Apply: