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Weekend Cook, Friday-Sunday in Dallas, TX at The Family Place

Date Posted: 7/1/2018

Job Snapshot

Job Description

Position Summary:  Responsible for the preparation and serving of meals for all transitional housing residents, and maintaining the cleanliness and safety of the kitchen and cafeteria. Friday-Sunday, 10:00 am to 8:00 pm

Key Responsibilities:
•Assists in developing weekly menus and manages adherence to the menu.
•Prepares well-balanced meals, deserts and snacks per the USDA guidelines.
•Responsible for preparing, washing, trimming, cutting, cooking, and seasoning food items in compliance with facility's policies.
•Responsible for measuring and mixing ingredients according to standardized recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers in order to make sauces, soups, stews, casseroles and desserts.
•Responsible for baking, roasting, broiling, and steaming meats, fish, vegetables and other foods.
•Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
•Prepares meals for special events when necessary.
•Orders required food and supplies to ensure meals are prepared as scheduled; takes inventory, and stocks shelves
•Adheres to all sanitary regulations governing the handling, storage preparation and serving of food
•Assists in dish room (washing dishes, pots, pans, and cleaning area and restocking)

Other Duties:
•Attends department and agency staff meetings.
•Attends training sessions when required.
•Performs other job-related duties as assigned.

Job Requirements

Requirements: High School diploma or GED and one to two years experience working in a commercial kitchen setting or hospital, school, nursing home environment, or a combination of education and experience providing equivalent knowledge.
Licenses and Certifications:
•Food Handler’s License
•Valid Texas DL

Knowledge and Skills and Abilities:
•Knowledge of food ordering and processing deliveries.
•Knowledge of USDA guidelines.
•knowledge of the methods and procedures relating to food preparation in large quantities,
•Ability to read and can understand written food service material (e.g., food labels, standardized recipes, computerized
•Knowledge of food and nutrition.
•Knowledge of proper techniques in food preparation.
•Ability to multitask.
•Possesses a high degree of cleanliness
•Ability to provide exceptional customer service to both internal and external customers.

Mental and Physical Abilities: Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. They frequently lift or move objects weighing up to (40 pounds) unassisted, and occasionally lift or move objects weighing over (40 pounds) with the assistance of lifting devices or other workers.

Working Conditions:The work is performed in kitchen areas which are well lighted but are often hot and noisy. The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.

Essential Functions: This job description should not be interpreted as all-inclusive.  It is intended to identify the essential functions and requirements of this position.  The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this job description.


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