COMMUNITY, COUNSELING, AND CORRECTIONAL SERVICES, INC.

Cook

Mission: Food service cook lead supervises the preparation of meals for the residents and staff of the Bismarck Transition Center (BTC)

Reports To: Food Service Coordinator

Supervises: N/A

Program: Bismarck Transition Center

Essential Functions:

1. Supervises preparation and serves regular and special meals to residents and staff.

2. Familiarity with knowledge of how to operate grills, steam tables, convection ovens, open gas burners, slicers, mixers and attachments, dish washing machines, tilt skillets, and other food preparation equipment.

3. Maintains equipment in a clean, safe and sanitary condition. Cleans and maintains in a sanitary condition all floors, walls and surface tops in kitchen, coolers, freezers, elevator and dry storage areas.

4. Washes, rinses and sanitizes all wares using automatic dish machines, or by using hand washing methods.

5. Receives incoming deliveries and ensures that items received are correct, in proper condition and in the quantity actually billed. Stores received items in walk-in coolers, freezers, or in dry storage as appropriate. Ensures first-in, first-out method of use is followed.

6. Assists in inventories and requisitioning of supplies.

7. Requires little supervision and meets deadlines.

8. Accepts new ideas, policies and procedures in a positive manner.

9. Accepts supervisor direction and constructive criticism.

10. Understands that food items are likely targets for theft and uses all reasonable precautions to prevent the occurrence of theft.

Other Job Functions: Compliance with Evidenced-Based Principles, incorporating the Eight Principles developed by the Transition from Prison to Community (TPCI); Cognitive Behavioral Theory; and Social Learning Theory. All other duties as assigned by the Program Director.

Required Annual Training:

Employees new to CCCS, Inc. are required to complete at least forty (40) hours of training relevant to their position during the first year of employment.

Cooks are required to complete at least forty (40) hours of training during each year of employment. A minimum of thirty (30) hours must include training specific to the employment assignment.

Additional training may be required for disciplinary, emergency, or program-need reasons as determined by the Program Director.

Working Conditions:

Working conditions are inside in a climate-controlled environment with background noise. Occasional travel may be required.

Cooks work four (4), ten (10) hour shifts. The specific work schedule will be established by the Program Director and may be modified based on specific BTC needs.

Material and Equipment Used:

All kitchen equipment and supplies.

Physical Activities Required to Perform Essential Functions:

Sitting/Standing/Walking: Approximately 90% of time is spent standing, walking, stooping, kneeling, crouching or crawling. Balance of time (approximately 10%) is spent sitting.

Speaking/Hearing: Clear diction and acute hearing are necessary for interaction with the public, contacts, and co-workers.

Vision: Corrected vision close to 20/20 is necessary for effective use of tools and controls.

Reaching/Handling: Good manual dexterity for use of food preparation equipment.

Knowledge, Skills, and Abilities Required:

1. Excellent written and oral communication skills.

2. Strong organizational skills.

3. Ability to assess priorities and work well under pressure; excellent time-management, problem-solving and analytical skills.

4. Ability to work with contacts, the public, co-workers professionally and tactfully.

5. Professional and businesslike in appearance and demeanor.

6. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic business mathematics.

7. Basic knowledge and understanding of applicable food preparation methods, food handling and sanitation, policies for food preparation, weights and measurements necessary for food preparation, and safety and sanitation policies regarding food preparation areas.

8. Ability to read and interpret menus and recipes.

9. Ability to adjust recipes for quantity and special diets.

10. Ability to coordinate preparation of food item to meet meal deadlines.

11. Ability to operate food preparation equipment.

Minimum Qualifications:

1. Perform each essential duty satisfactorily.

2. High School diploma or equivalent

3. One (1) year related employment

Preferred Qualifications:

1. Experience in institutional food service preparation.

2. Supervisory experience.

Job Type: Full-time

Pay: $17.00 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off

Experience level:

• 1 year

Restaurant type:

• Fast casual restaurant

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Education:

• High school or equivalent (Required)

Experience:

• Food service: 2 years (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Work Location: One location

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