Job Details

Requisition Number AK20J-019 R01 OAP PT COOK
Post Date 7/31/2020
Title Cook
Posted Salary $15.00
City Anchorage
State AK
Description

JOB TITLE:  OAP - Older Alaskan Program Cook PT

CORPS/DEPT: Salvation Army Older Alaska Progran 

REPORTS TO:  Lead Cook - Food Service Manager

FLSA STATUS:  Part Time /29 Hours or less per week; Non-Exempt, $15:00 Hour

JOB CLOSES: AUGUST 15, 2020 5:00pm

MISSION STATEMENT:

The Salvation Army, an international movement, is an evangelical part of the universal Christian Church.  Its message is based on the Bible.  Its ministry is motivated by the love for God.  Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

SCOPE OF POSITION:

 Under the supervision of the Lead Cook assist in the

preparation and serving planned meals for McKinnell House, Cares for Kids and

the OAP nutrition services to ensure a palatable, safe and attractive meals for all

consumers. Assist in the maintain of the kitchen, equipment and dining area in a

clean, sanitary and presentable manner to assure compllance to standard food

safety and sanitation procedures and all applicable food service codes. Assist in

the storage and inventory control of food and supplies. 

DUTIES OF POSITION:

  1. Prepares appropriate foods, hot or cold, in a timely fashion according to preplanned menu cycle.
  2. 2. Assure meals are prepared and served with adequate measures and portion control to minimize leftover/waste.
  3. 3. Maintains quality food standards with respect to content, texture and temperature.
  4. 4. Record all menu substitutions, on the menu substitution sheet.
  5. 5. Meets time frames with respect to production.
  6. 6. Assures all foods are stored in a safe and sanitary manner.
  7. 7. Uses appropriate chemicals for cleaning and sanitation.
  8. 8. Washes pots and pans using the three-pot sink method. Operates commercial dlshwasher in safe manner for cleaning and sanitizing
  9. dinnerware, utensils and the like.
  10. 9.  Ensures all pots, pans and utensils are thoroughly cleaned and stored
  11. 10.Cleans and sanitizes all equipment used daily, Keeps entire area neat and clean.
  12. ll.Assures all food and other products are received and stored in the proper manner.
  13. 12. Report equipment failures, breakages, or other kitchen/dining area to Lead Cook, in a timely manner.
  14. 13. Responsible for notifying the supervisor on duty of any problems or concerns related to stock levels and food spoilage.
  15. 14. Participate and/or attend department meeting, trainings and other functions as assigned.
  16. 15. Other related duties as assigned by Food Service Manager and/or the Supervisor on duty.

MINIMUM QUALIFICATIONS:

  1. GED or High School diploma and at least 2-3 years experience cooking in an unsupervised and/or institutional sefting; .
  2. Current food handler's card or the willingness and abilig to obtain a food handlers card within 30 days of placement; .
  3. ServSafe Managers or the equivalent training and current certification 
  4. Ability to manage time effectively
  5. Ability to operate kitchen equipment
  6. Willingness to work flexible hours, including weekends, to meet demands of department.
  7. Reliable means of getting to place of work
  8. Ability to keep accurate records and reports 
  9. Ability to communicate effectively in oral and written man

PHYSICAL DEMANDS:

Talking: The ability to express or exchange ideas by means of the spoken word.

2. Hearing: The ability to perceive the nature of sounds.

3. Seeing:  Acuity (farlnear clarity), Depth Perception (3-dimensional), Accommodation (adjustmenUsharp focus), Night Vision (ability to see in low light), Field of Vision, Color

4. Other:  Sitting,Bending, Walking (prolonged), Pushing, Pulling, Standing (prolonged), Jumping

5. Environmental Conditions, lnside

6. Physical Surroundings: Noise

Remarks: Limited exposure to cold temperature in the use of walk-in freezer and refrigerator. Exposure to heat by use of sfoye and oven.

7. Machine, tools and equipment used on the job: Variety of kitchen equipment to include but not limited to gas range, convection oven, grill,

commercial mixer, commercial meat slicer, soup kettle, blaster chiller/freezer, commercial dish washer, steam tables, cooking utensils

and pans.

8. Vehicles/Moving equipment operated as part of the job: Not applicable

9. Protective clothing/equipment required for the job:

Clean clothing and closed shoes serviceable for kitchen work. Apron,

gloves and hairnets furnished.

10. Climbing and balancing: The act of climbing involves the ascending and descending of ladders, stairs and scaffolding using the feet and legs and/or the hands and arms. Balancing is the act of maintaining body equilibrium to prevent falling.

The position has exposure to climbing and balancing in the performance of duties.

11. Reaching, handling, fingering and feeling: Reaching is the act of extending the arm(s) and hand(s) in any direction. Handling is the ability to use the hand(s) to grasp, hold or turn objects. Fingering is the act of working or using just the fingers to perform a task. Feeling is the ability to discern or sense the attributes of a particular object usually with their fingertips.

Position has exposure to all factors relating to this physical demand.

12. Strength Factor: - Position required the ability to lift, carry and/or transfer items of more than 30 pounds.

 

 

Requirements

HOW TO APPLY: --------------------------- Please complete job applications entirely. Incomplete job applications cannot be accepted. To apply on-line . . . click on the “Apply On-line” blue type in lower right corner of this page.  If you would like to request a reasonable accommodation such as the modification or adjustment of the job application process or interviewing process due to a disability, please contact Human Resources at 907-339-3436. Equal Opportunity Employer. Minorities/Women/Veterans/Disabled

  • Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities.
  • Please view Equal Employment Opportunity Posters provided by OFCCP here.
  • The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
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