Cook

  Responsibilities Adhere to all departmental food service policies and sanitation standards as outlined by Florida State Code 64E-11 Attend all house meetings and respond to concerns/problems.  Inform Dietician if changes are needed Prepares meals according to prescribed texture and consistency Label all food containers/dishes before transporting by cooler to each house Check food temperature before serving. Ensures food safety. Ensures clients receive correct adaptive equipment during snacks and meals Returns dirty dishes to main kitchen and washes. Checks stock of milk, juice, and nourishment in each house refrigerator and replenish stock accordingly. Makes certain all prepared food and fluid and open containers are labeled and dated. Ensures items stored in the refrigerator is dated, and labeled, and food open more than 48 hours is disposed. Checks and documents refrigerator and freezer temperatures daily, ensures refrigerators and freezers are clean. Wash all dishes, silverware, and other kitchen materials according to established policies and procedures. Wipe out and sanitize all coolers. Cleans all kitchens and equipment weekly or more often as needed, to include wiping down walls, wiping and sanitizing equipment, cleaning out refrigerators, stoves, sweeping and mopping. Special duties and projects as requested    Qualifications High school diploma and must be 18 years or older required Food Manager Certificate required or must obtain one within 30 days after employment. Prior relatable experience required Reliable Transportation Able to work in the US and not require Visa Sponsorship from our company now or in the future Communicate effectively at all levels; written and verbally Operate all kitchen equipment safely