St. John's Lutheran Ministries Cook in Billings, Montana

SUMMARY:

Produces quality food for residents, staff, and guests of St. John’s Lutheran Ministries. Prepares, seasons, cooks, fries, bakes a wide variety of meats, vegetables, soups, breakfast dishes, and other food items that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained.

ESSENTIAL JOB FUNCTION:

Collects food ingredients and supplies from storeroom as required for daily operations. Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities. Seasons and prepares a wide variety of foods consistent with the menu. Measures, weighs and combines ingredients for quantity preparation. Slices, grinds, and cooks meats and vegetables using a full range of cooking methods. Tests foods being cooked for quality. Carves and displays food items. Disposes of spoiled and/or outdated food. Prepares and bakes simple baked goods. Assists with meal preparation for catered events. Prepares meals in accordance with special diet statements. Monitors temperatures of coolers and freezers during shift. Maintains clean work areas, utensils, and equipment. Practices appropriate sanitation and safety techniques in accord with Serv Safe. Obtains Serv Safe Certification. Practices appropriate knife and equipment safety at all times. Performs daily and weekly cleaning duties as assigned. Labels all foods appropriately. Protects equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage. REQUIREMENTS:

Minimum Requirements: High School diploma or GED preferred. Prior experience in a kitchen/restaurant/food service setting required.

Knowledge, skills, and abilities required:

Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, slicers, etc. Ability to understand diet statements, recipes and menus. Ability to understand written and verbal communication. Ability to communicate and interact effectively in a professional manner. Ability to work independently and in a team. Ability to lift and manipulate heavy objects. Ability to prepare and bake a variety of foods. Skill in cooking and preparing a variety of foods. Knowledge of food preparation and presentation methods, techniques, and quality standards. Skill in organization, coordinating, and time management. Ability to understand and follow safety policies and procedures. Ability to perform basic arithmetic computation, and adjust recipes.