Kitchen Prep Cook

Description

Kitchen Prep Cook Hours: Monday-Friday from 3:00-9:00 a.m.

The Kitchen Prep Cook assists the Director of Food Services in operating a safe, sanitary, and efficient kitchen. This position prepares food and supplies for distribution to Encompass centers, supports meal production activities, performs data entry and recordkeeping, and distributes monthly menus. All responsibilities are performed in accordance with USDA requirements, DCF licensing regulations, food safety standards, and Encompass policies and procedures.

All positions are responsible for supporting a safe environment, complying with agency policies and applicable regulations, and demonstrating The Encompass Way in interactions with children, families, coworkers, and community partners.

Requirements

Prepare food, assemble supplies, and support meal production activities in accordance with USDA requirements, food safety standards, and agency procedures.

Coordinate the preparation, organization, and distribution of food and supplies to Encompass centers to ensure timely and accurate delivery.

Maintain a safe, sanitary, and organized kitchen environment while ensuring compliance with DCF, USDA, health department, and agency requirements.

Monitor inventory levels, process center order requests, and assist with purchasing, receiving, and storage of food and kitchen supplies.

Perform data entry, recordkeeping, menu distribution, and other administrative tasks related to food service operations.

Provide support for kitchen operations, special events, catering requests, and food service functions as assigned.

Duties involve exposure to kitchen equipment, hot surfaces, refrigeration units, and varying temperatures. The work environment may be fast-paced and requires adherence to food safety, sanitation, and health regulations. Occasional travel between agency locations may be required. The physical demands described here are representative of those required to successfully perform the essential functions of this position.

• •Ability to work in a kitchen environment for extended periods of time.
• •Frequent standing, walking, bending, reaching, and lifting.
• •Ability to lift, carry, push, and pull up to 75 pounds.
• •Ability to operate kitchen equipment safely and efficiently.
• •Ability to work in varying temperatures, including exposure to heat, cold, and humidity.
• •Ability to maintain a fast-paced work environment while adhering to safety and sanitation standards.

Education/Experience/Skills

• •High school diploma or equivalent required.
• •One or more years of food service, kitchen, or food preparation experience preferred.
• •Knowledge of large-scale food preparation, food safety practices, and commercial kitchen equipment preferred.
• •Strong organizational and time management skills.
• •Ability to follow recipes, production schedules, and food service procedures accurately.
• •Strong verbal and written communication skills.
• •Ability to maintain accurate records and complete required documentation.
• •Proficiency in Microsoft Office applications, iPad technology, and the ability to learn food service software systems.
• •Ability to work efficiently in a fast-paced environment and manage multiple priorities.
• •Exhibits agency values in daily work and demonstrates commitment to the agency mission.