Prepares meals in an efficient and appealing manner according to the provided menus and recipes while directing other dining staff as needed to ensure a quality food product is provided for the resident/customer. This may be under the direction of Chefs and Dining Service Supervisors; Upholds the philosophy, vision, and core values of the organization and ensures the Christian Mission of Lutheran Senior Services is realized so that “Older Adults Live Life to the Fullest”.
- Prepares breakfast, lunch, dinner, alternative menus, special event and catering foods, cafeteria foods and dietary restricted foods following standardized recipes and production sheets or as directed.
- Prepares high quality meals that taste and smell good and have a pleasing appearance and presentation. Tests and tastes food to ensure quality flavor, consistency, texture and temperature.
- Prepares appropriate size portions and quantity of food adhering to standardized production menus when appropriate. Prepares alternate food items and/or additional quantities when requested by resident or customer in a timely fashion.
- Maintains proper sanitation in the kitchen and dining area keeping areas clean and organized. Utilizes and maintains equipment according to safety and standard operating instructions.
- Follows infection control and safety procedures, including proper hand washing, food preparation, food storage, food disposal and wearing protective clothing and equipment.
- Follows all safety procedures and protocol as dictated by LSS policy, federal and state regulations and standard food handling practice and correct and/or report all hazardous conditions, defective equipment and accidents or incidents to the supervisor immediately.
Qualifications, Knowledge, Skills & Abilities
- High School diploma or GED required.
- Two years or equivalent experience of institutional cooking, prep cooking or kitchen work preferred.
Must have or be willing to receive a Hepatitis A vaccine if working within St. Louis County (in accordance with County health regulations)
Ability to plan, organize, interpret, make independent decisions and direct work of employees.
Physical Requirements and Working Conditions
The physical requirements and working conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.
While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; taste or smell; and talk or hear. The employee frequently is required to use hands to touch, handle, or feel objects, tools, or controls; climb or balance; sit and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit.
- Must be able to lift up to 50 lbs.
- Must be able to push/pull 30 lbs.
Is subject to high humidity in the dishwashing area; high heat in the food production area and cold air when in the walk-in refrigerator or freezer. Is willing to work beyond normal working hours and on weekends and holidays when necessary. Is subject to exposure to fumes or airborne particles, and toxic or caustic chemicals. Is subject to exposure to infectious waste, diseases, conditions, etc.., including exposure to the AIDS and Hepatitis B virus within guidelines of standard precautions.
Appropriate ergonomic and personal safety equipment is provided as needed. Needs to practice good kitchen safety utilizing equipment within guidelines of standard precautions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state and local laws and standards.
Scheduled Weekly Hours:
Day/Evening Shift (United States of America)