SUMMARY
Prepares palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for children and adults.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned as necessary.
- Prepares and serves food and alternates using standardized recipes for regular and therapeutic diets in proper quantities according to the planned menu, production schedule, and resident choices.
- Prepares, stores and disposes of food using proper food handling, labeling, and safety techniques according to established policies and procedures.
- Insures that food is served in an attractive, appetizing manner. Uses proper tasting technique to insure quality taste and palatability prior to service.
- Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy.
- Insures that refrigerator/freezer units have an internal thermometer, are within appropriate ranges, and documents according to policy.
- Washes pots, pans, serving utensils, etc according to established procedure for manual and/or automatic dishwashing.
- Assists in receiving, storage, and verifying invoices for incoming food and supplies, as indicated by the supervisor.
- Performs assigned cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
- Maintains food service equipment and work spaces in a clean and safe condition at all times according to facility policy and procedures and applicable regulations.
- Responsible for opening and/or closing kitchen.
- Performs other duties as assigned.
QUALIFICATIONS
- Be a minimum of eighteen {18} years of age.
- One must have at the minimum, a high school diploma or a General Equivalency Diploma (GED).
- One year experience as a cook in an institutional food service setting preferred.
- Must be able to read, write and speak the English language
- Must be able to express self adequately in written and oral communication and to communicate effectively with supervisor and staff members.
- Possess the ability to deal tactfully with personnel, residents, family members, visitors, and the general public.
- Must be able to interpret and implement written and oral programs, goals, objectives, policies and procedures of the Dietary Department.
- Possess the ability to make independent decisions when circumstances warrant such action.
- Possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, and decimals.
Physical Demands and Environment:
- Must be able to bend, stoop, lift, walk, and stand intermittently throughout the workday.
- May occasionally lift or move items of up to 50 pounds.
- May be exposed to hot/cold temperatures in kitchen/storage areas.
- Noise level may be above normal in the work environment.
- Subject to falls, cuts, burns from equipment and hot foods, infectious disease, odors, etc., throughout the work day.
- Subject to frequent interruption.
- Must possess senses (taste, smell, sight, and hearing), or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met.
- Must be able to taste and smell food to determine quality and palatability.
- Must be able to cope with mental and emotional stress of the position, which includes adherence to strict time constraints.
- Employee is occasionally exposed to blood or other body fluids, fumes or airborne particles and toxic or caustic chemicals.
- In compliance with applicable law, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Job Type: Part-time
Pay: From $10.00 per hour
Experience level:
Shift:
Weekly day range:
Work Location: In person