Reads andfollows recipes to ensure consistency of the product. Prepares and serves fooditems for breakfast, lunch or dinner as assigned. Assists with meeting or exceedingresident dining expectations. Is knowledgeable in food preparation techniquesand presentation.Other relevant duties may be required or assigned by management.
· At least one year of kitchenrelated experience.
· High School diploma or GEDrequired. Successful completion of ServSafe Food Handler certification required.Culinary degree is desirable but not required.
· General: Must present a neat,clean appearance and demonstrate a positive, cheerful attitude.
Other Specialized Knowledge and Abilities:
This position requires incumbent to have:
· A service-oriented mindset.
· Good verbal communication skills.
· Must understand and communicate food service vocabulary.
· Must be punctual, with a good attendance record.
· Must be mature and emotionally stable using calm and kindtone of voice, remaining calm in difficult or unusual circumstances.
· Must be able to prioritize and organize work effectivelyand efficiently, staying on task.
· Must be flexible and adaptable to changing situations.
· Must be compassionate and work with tact and ethicalawareness.
· Must work as a team member with other personnel, DiningServices Director and other Managers.
· Must demonstrate good interpersonal skills.
· Ability to understand and relate well to senior adults.
· Willingness to learn new food preparation techniques andpresentation.
· Knowledge of special dietary needs of residents and therequired meal prep techniques.
· Demonstrated ability to work effectively with a team. Mustdisplay team behaviors.
· Ability to read and complete necessary paperwork.
Essential Position Functions & Tasks:
1. Receiving and Storage of Food ServiceProducts.
· Receive and examine foodstuffs and supplies forquality and quantity.
· Place foodstuffs and supplies in dry storage,refrigerator, cooler and/or freezer to ensure food safety.
· Utilize proper storage containers.
· Properly label and date storage containers.
· Record food and supply shortages.
2. Food Production.
- Be familiar with weekly menu.
- Pull food, as needed, according to weekly menu.
- Prepare meals according to daily meal census.
- Read and adjust recipes as needed.
- Utilize food preparation tools, equipment and appliances.
- Handles knives on a regular basis and follows appropriate safety measures.
- Weigh, measure, mix, bake and cook ingredients.
- Apply personal knowledge and experience in food preparation.
- Minimize waste.
3. Safe Food Handling Skills and Practices.
- Practice strict personal hygiene
- Monitor and document time and temperature of food and appliances daily.
- Thaw food properly, including pulling food from freezer prior to needing it.
- Keep raw products and ready to eat foods separate.
- Avoid cross-contamination.
- Cook to required minimal internal temperatures.
- Hold hot foods at 1400 F or above and cold food at 410 F or below.
- Cool cooked foods properly.
- Reheat to internal temperature of 1650 F for 15 seconds.
4. Customer Service and Meal Presentation.
- Meet daily mealtime schedule.
- Practice proper portion control.
- Plate meal attractively.
- Attractively garnish plates.
- Maintain high quality food standards.
5. Sanitation of Food Service Area.
- Clean and sanitize work areas.
- Maintain an organized, clean, and sanitary work area.
- Assist with general cleaning to maintain a safe, clean kitchen.
- Breaks down and cleans all food preparation equipment after use.
- Dispose of trash in proper areas.
- Recycle cans, plastic, and cardboard in proper areas.
6. Operation and Maintenance of Facility,Equipment and Appliances.
- Properly operates all equipment in the kitchen.
- Notify Dietary Services Director of equipment failure and malfunction.
- Demonstrate a strong respect for facility and supplies.
7. Other Support Functions andTasks.
· Coordinate with Dining Services Director tocomplete work schedule for Wait Staff.
· Oversee Wait Staff, including training, givingdirection, and documenting, as instructed by the Dining Services Director.
· Demonstrate to the regulating authority knowledgeof food-borne disease, prevention, application of the hazard analysis criticalcontrol point principles and the requirement of the Department of Health.
· Order, as needed, supplies including food, bread,paper products, and chemicals, as directed by Dining Services Director.
· Document and communicate with Dining ServicesDirector or Managers any incident reports for emergencies or accidents forself, other employees, or residents.
8. Other duties as assigned.
· Attends and participates indesignated meetings and trainings.
· Other duties as assigned by the DiningServices Director and/or Executive Director.
· This position reports to and is supervised by the DiningServices Director.
· Develop good working relationship with entire on-sitestaff.
· Support the Mission, Vision and Values of the Community.
· Establish positive relationships with tenants, guests andvendors.
- The noise level in the work environment is usually moderate to minimal.
- Inside work while assisting tenants.
- Minimal exposure to blood borne pathogens, infectious diseases.
- Exposure to cleaning chemicals, fumes or airborne particles.
· Exposure to extreme cold and extreme heat.
· Exposure to unpredictable people, behaviors, situations andpets.
· Exposure to illnesses and frailties of residents.