JOB TITLE: Cook
REPORTS TO: Food Services Manager and/or Lead Cook/Assistant Manager
STATUS: Part time (Approx. 32-35 hours per week), Regular, Non-Exempt, Non-Benefited
PURPOSE: Serves as the main cook in the absence of the Lead Cook/Assistant Manager. Also participates in the execution of catering events during the summer break.
1. Prepare and serve meals for students and staff using established menus and recipes.
2. Maintains a clean, safe, and unobstructed workspace through general cleaning of the kitchen
and dining areas and maintain organized storage areas.
3. Maintain facility areas to comply with all safety, sanitation, fire codes and DEC guidelines.
4. Wash pots, pans, dishes, utensils, and other cooking equipment.
5. General cleaning of kitchen and dining areas.
6. Notify the Food Service Manager and/or Lead Cook/Assistant Manager when inventory of supplies gets low.
7. Monitor portion sizes and presentation.
8. Prepare and serve meals at catering events.
9. Maintain a positive, wholesome and nutritional dining and work environment.
SUPERVISORY RESPONSIBILITIES: Student workers and volunteer help. MINISTRY EXPECTATIONS:
Alaska Christian College esteems our students and co-workers and values each as members of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform to a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship.
PLEASE NOTE: ACC is a religious organization; to be considered for an interview, candidates should submit a short statement of faith along with their application materials and once hired, employees are required to sign a document agreeing with the Evangelical Statement of Faith and Affirmations. The Covenant Affirmations can be found here: https://covchurch.org/wp-content/uploads/sites/2/2011/02/2-Covenant-Affirmations.pdf.
These duties will be conducted in a food service environment i.e.: a commercial kitchen and dining room. The job requires frequent contact with co-workers, vendors, and the public. Majority of the shift will be spent standing and walking. It requires long hours standing on concrete and considerable use of arms and legs and moving the body in lifting fting, balancing, walking, stooping , and handling of materials. This position must be able to lift 40 pounds on an occasional basis. Must be able to make precisely coordinated movements with the hands to grasp, manipulate, and utilize various kitchen tools: broilers, knives, kitchen shears, deep fryers, food slicers, stoves, ranges, dishwashing & sanitizing equipment. There may be some exposure to hazardous materials. Must have adequate sight to meet the responsibilities of the job. Some time will be spent in an office to maintain required records.
If any questions arise regarding what is appropriate, speak with the Food Service Manager. Professional chef attire is required. Jeans are acceptable as long as they are clean and well kept. Black pants are required during catering events. Supportive, closed-toe shoes are required. Black shoes are required during catering events. Socks/stockings/nylons required; no bare legs or feet allowed. Hair must be neat, pulled back and secured away from the face in order that it does not fall forward at any time. A hairnet or hat is required during food preparation and serving. Facial hair must be trimmed and well groomed. Fingernails must be trimmed and well groomed. All jewelry to be kept to a bare minimum.
STATEMENT OF UNDERSTANDING:
This job description is intended to describe the general nature of the work being performed by the person assigned to this position and does not state or imply that it is all-inclusive. Other duties and responsibilities may be added with consideration of the job requirements and skills needed and can be changed verbally or in writing at the discretion of the jobs immediate supervisor.