Job Summary:  Under the supervision of the Food Services Manager, the Cook is responsible for the preparation of daily meals for the monastic community, guests, and special events, plus provides direction in the food preparation area when the Food Services Manager is absent.

Required to work every other weekend and every other holiday.

Requirements:  High school or equivalent; Vocational training preferred, certification ServSafe preferred, 1 year restaurant or institutional cooking preferred
 
Essential Specific Job Duties
Provides direction and monitors work flow of employees and volunteers in the food production area as directed by the Food Services Manager and in the Food Services Manager’s absence.
 
Unlocks or secures kitchen and storage areas, and starts or shuts down all equipment according to procedures.
 
Coordinates, prepares, and assists in the preparation of foods in accordance with the Food Services Policies, menus, and recipes.
 
Prepares sufficient amounts of food for meals in a way that minimizes the loss of nutrients from foods to ensure foods taste good and look appealing.
 
Coordinates and assists with the pre-preparation of recipes for the next day.
 
Coordinates and assists in the preparation of food for special events.
 
Ensures timely delivery of prepared foods to the monastery dining room and for special events.
 
Reports to Food Services Manager issues with recipes yields and quality, plus assists with the development of new recipes as directed.
 
Assists with check-in, storage, and proper rotation of food and supplies as needed.
 
Prepares for the Food Services Manger lists needed for foods, supplies, and equipment for reorder.
 
Complies with and maintains established standards of safety and sanitation for the Food Services Department for food preparation and storage as set by the Food Service Policies and state and local health departments resulting in an orderly, sanitary, and safe kitchen.
 
Assures proper cleaning, care, and maintenance of all food service equipment and recognizes equipment malfunctions and submits repair orders.
 
Completes cleaning tasks as per cleaning duty list or as directed.
 
Assures proper handling, labeling, and storage of fresh foods and left over foods.
 
Maintains accurate records of food usage.
 
Washes pots, pans, and utensils and returns them to proper storage areas as needed.
 
Collects food items from the dining line following each meal.
 
Serves all Sisters, volunteers, and guests in a professional manner with courtesy and attention to details to meet expectations.
 
Assists the Baker as needed.
 
Communicates positively and effectively with supervisor, coworkers, Sisters, volunteers, guests, and all employees of the organization.
 
Serves as a positive team member by utilizing effective communication and encouraging teamwork through collaborative and cooperative interactions with all employees, departments and administration. 
 
Participates in staff meetings and in-service meetings as required.
 
Follows and supports all policies and procedures as established by the Sisters of the Order of Saint Benedict.