DescriptionEssential Duties and Responsibilities
- Prepare and serve meals indicated on planned menus.
- Produce meals that support limited, modified, and therapeutic diets, according to physician orders and/or diet manual criteria.
- Responsible for ensuring meals are served at scheduled times with correct temperatures, and are tasty and appealing.
- Excel at delivering quality service, food, and experience to the
- Participate in weekly schedule as a working cook.
- Inform Executive Director of kitchen and dining room equipment in need of repair, plan workaround as needed, and oversee repairs to completion.
- Ensure all clean up functions are completed after every meal.
- Support kitchen safety, sanitation, meal preparation and proper storage.
- Responsible for Sysco data entry of all food, supplies, and chemicals for Dining Services department. Approval of all ordering is required from the Executive Director
- Responsible for receiving and properly storing food inventory.
- Regularly visit with residents in the dining room to ensure
- Participate in the development of weekly staff scheduling, post as required each month, and oversee coverage of all shifts. All schedules and Schedule changes must be approved by Executive Director.
- Attend mandatory meetings as scheduled by Executive Director.
- Maintain confidentiality of resident, community, employee, and company information.
- Maintain working knowledge of fire and disaster plans and responsibilities under emergency conditions.
- Perform other duties as assigned.
Training Responsibilities Trainer for all new dining staff. This includes on boarding, orientation and continuing education. RequirementsQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must satisfy all state health, licensure/certification, and background requirements. Education/Experience: Must have a high school diploma or equivalent. Prefer 3-5 years of related experience preparing meals for groups on a regular basis. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc. Certificates and Licenses: Must have food handler's permit and complete any additional training or certification required in the state of practice. Communication Skills: Receive and carry out verbal or written instruction. Communicate effectively in person, over the phone, or via email with customers and co-workers. Write and proofread routine correspondence and reports with appropriate grammar and spelling. Make group presentations to share information or explain policies and procedures. Organization/Self-Management Skills: Perform a variety of duties, moving between tasks of differing nature, with occasional distractions and interruptions. Prioritize competing requirements to complete work in a timely manner when there are changes to workload and assignments. Work independently and follow through on assignments with minimal direction. Computer Skills: Proficiency with computers, Windows operating system, and Microsoft Office Suite. Physical Demands and Work Environment The Physical Demands and Work Environment described below represent the activities and surroundings of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Constantly stands and frequently walks for up to and exceeding one hour at a time. Frequently moves items weighing up to 10 pounds, and occasionally up to 50 pounds. Cooking and dining room duties require those in this position to frequently twist and rotate head, neck, and torso and reach high or low with arms and hands. Must be able to read recipes, menus, and instructions and detect audible alarms, bells, and signals related to food preparation and safety. Occasionally requires the ability to bend, stoop, kneel, crouch, and/or climb step ladders and/or stairs. Work Environment This position is situated in a commercial kitchen and dining room with a moderate to high noise level. Kitchen workers are frequently exposed to extreme cold from freezers and extreme heat from ovens, stoves, and grills, as well as hazardous equipment and contaminants such as raw meat and poultry products and cleaning chemicals. In certain circumstances, a staff member may be exposed to communicable diseases and infections, other biological hazards, and various drugs and chemicals. Due to these potential hazardous exposures, you may be required to wear Personal Protective Equipment (PPE) in addition to universal precautions. PPE could include, but is not limited to, gloves, gowns, masks, respirators, and goggles.