Cook (BARC Residential)
Broward County
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Benefits offered by this job
Job summary
The Broward County Board of County Commissioners seeks a qualified Cook for the Broward Addiction Recovery Center (BARC). The role involves skilled cooking and food preparation with strict adherence to safety and sanitation standards.
Schedule is 5 days per week, 9:30am-5:30pm with rotating weekends; requires two years of kitchen experience and a Florida Food Manager Certification. Training and potential advancement are provided in a supportive, team-oriented environment.
Qualifications
- Requires two years of experience in food preparation, handling, storage, and kitchen sanitation.
- Florida Food Manager Certification required (ServSafe or similar).
- Must be able to work flexible schedule including mornings, evenings, weekends, and holidays.
- Bilingual preferred.
Responsibilities
- Performs skilled cooking and food preparation and service tasks.
- Works under close to general supervision according to set procedures and standards.
- Maintain all equipment used in cooking, food preparation, and sanitation.
- Assist in planning menus and food production to ensure quality and nutrition.
- May supervise and train food service staff and temporary workers.
Skills
Education
Job description
- Eleven (11) paid holidays each year
- Vacation (Paid Time Off) = 2 weeks per year
- Tuition Reimbursement (Up to 2K annually)
- Up to 40 hours of Job Basis Leave for eligible positions
- Paid Parental Leave
- Health Benefits
- High-Deductible Health Plan – bi-weekly premiums: Employee $10.90 / Family $80.79
- Includes a County Funded Health Savings Account of up to $2,000 Annually
- Consumer Driven Health Plan – bi-weekly premiums: Employee $82.58 / Family $286.79
- Florida Retirement System (FRS) – Pension or Investment Plan
- 457 Deferred Compensation County matches up to $2,000 a year
Performs skilled cooking and food preparation and service tasks. Works under close to general supervision according to set procedures, but determines how or when to complete tasks.
5 days a week, 9:30am-5:30pm, with rotating schedule including alternating weekends.
Requires two (2) years experience in food preparation, handling, storage, and kitchen sanitation or closely related experience.
Must be able to work flexible schedule including: mornings, evenings, weekends, and holidays.
Must possess and maintain a Florida Food Manager Certification (i.e., ServSafe or similar).
- Associates degree from an accredited college or university in food service, hospitality or similar industry
- Bachelors degree from an accredited college or university in food service, hospitality or similar industry
- CDM (Certified Dietary Manager, Certified Food Protection Professional)
- Vocational certification or diploma from an accredited school in food service, hospitality or similar industry
- Bilingual
The functions listed below are those that represent the majority of the time spent working in this class. Management may assign additional functions related to the type of work of the job as necessary.
Work is performed according to established food service procedures and State health and nutritional guidelines, with employees responsible for applying knowledge and experience to tasks performed. Work is reviewed for quality, quantity and/or accuracy.
Must be able to perform a variety of essential kitchen safety and sanitation duties in receiving, stocking, storing, preparing, and serving of foods.
Ability to maintain all equipment used in cooking, food preparation, food storage, and cleaning/sanitation in a safe and efficient manner.
Uses recipes and job knowledge to prepare or supervise the preparation of foods, vegetables, meats, and beverages for various meals giving due care to achieve high quality taste and appearance.
May prepare foods for therapeutic or special diets.
Knowledge of recipe development, general nutrition, and large quantity food preparation.
Responsible for cooking and preparation of trays and/or loading of food carts or steam tables for serving clients.
May assist in the planning of menus to provide adequate nutrition to clients.
Ability to adapt to changes (i.e., food substitutions and numbers served).
May participate in cost containment and efficient food production procedures.
Knowledge of receiving, stocking supplies, cleaning food preparation and serving areas, and other related work as required.
May assist in ordering supplies in proper quantity, checking orders received for proper weight and satisfactory quality.
Cleans stoves, cookers, kettles, pots, pans, refrigerators, food grinders, mixers, tables and kitchen utensils and kitchen areas as to meet sanitation standards.
Ability to make independent decisions in a logical, responsible, and compassionate manner.
Ability to work cooperatively with a diverse group of staff and clients.
Performs inventory management under the supervision of the supervisor.
Attend staff trainings and supervision meetings as necessary and/or required. Attend appropriate staff meetings as assigned.
May participate in conducting food satisfaction surveys.
May assist in the development of improvement plans based on client feedback. May participate in performance improvement program.
May prepare and complete simple reports and forms related to job duties.
Assists in training and development of food service workers and temporary staff.
Supervision of others is not a normal responsibility of this position; however, employees may be responsible for guiding and instructing new employees or temporary workers.
Assists in planning and running the kitchen and food service operations and in scheduling staff in the absence of the regular supervisor or as assigned.
Performs related work as assigned.
Physical demands refer to the requirements for physical exertion and coordination of limb and body movement.
Performs medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing and raising objects and also involves exerting between 20 to 50 pounds of force on a regular and recurring basis and 50 to 100 pounds of force on an occasional basis.
Unavoidable hazards refer to the job conditions that may lead to injury or health hazards even though precautions have been taken.
Must be knowledgeable of OSHA guidelines regarding kitchen hazards, including safety, ergonomic, and other health hazards.
None.
Plans and Aligns
Ensures Accountability
Drives Results
- Collaborates: Building partnerships and working collaboratively with others to meet shared objectives.
- Customer focus: Building strong customer relationships and delivering customer-centric solutions.
- Instills trust: Gaining the confidence and trust of others through honesty, integrity, and authenticity.
- Values differences: Recognizing the value that different perspectives and cultures bring to an organization.
Broward County is an Equal Opportunity Employer. The ADA requires Broward County to provide reasonable accommodations to qualified persons with disabilities. Prospective and current employees are encouraged to discuss ADA accommodations with the Professional Standards/Human Rights Section.
Note: During emergency conditions, all County employees are automatically considered emergency service workers. County employees are subject to being called to work in the event of a disaster, such as a hurricane, or other emergency situation and are expected to perform emergency service duties, as assigned.
All Broward County employees must serve the public and fellow employees with honesty and integrity in full accord with the letter and spirit of Broward County's Employee Code of Ethics, gift, and conflict of interest policies.
All Broward County employees must establish and maintain effective working relationships with the general public, co-workers, elected and appointed officials and members of diverse cultural and linguistic backgrounds, regardless of race, color, religion, sex, national origin, age, disability, marital status, political affiliation, familial status, sexual orientation, pregnancy, or gender identity and expression.
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