Cook-Regional

DEPARTMENT: REGIONAL NUTRITION SERVICES

POSITION TITLE: COOK

RESPONSIBLE TO: EXECUTIVE CHEF

EXPOSURE LEVEL: CATEGORY III

EXEMPTION STATUS: NON-EXEMPT
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SUMMARY:
Produces quality food for residents, staff, and guests of St. John’s United. Prepares, seasons, cooks, fries, bakes a wide variety of meats, vegetables, soups, breakfast dishes, and other food items that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained.

ESSENTIAL JOB FUNCTION: Food Production

• Collects food ingredients and supplies from storeroom as required for daily operations
• Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities
• Seasons and prepares a wide variety of foods consistent with the menu
• Measures, weighs and combines ingredients for quantity preparation
• Slices, grinds, and cooks meats and vegetables using a full range of cooking methods
• Tests foods being cooked for quality
• Carves and displays food items
• Ensures that food is properly stored, labeled and dated.
• Disposes of spoiled and/or outdated food
• Prepares and bakes simple baked goods
• Assists with meal preparation for catered events
• Prepares meals in accordance with special diet statements
• Monitors temperatures of coolers and freezers during shift
• Responsible for the daily set up of the dish ashing room (i.e.: preparing the soaking tubs, checking the soap lines, etc)
• Responsible for the proper return and storage of dishes after being cleaned
• Serves the resident food and beverages as assigned
• Assist and prepare meals as directed
• Transport food carts to designated areas as directed in a safe and efficient manner
• Responsible for assisting in the production of breakfast, lunch and dinner meals for residents and staff of SJU

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ESSENTIAL JOB FUNCTION: Kitchen sanitation and safety

• Maintains clean work areas, utensils, and equipment
• Practices appropriate sanitation and safety techniques in accord with Serv Safe
• Obtains Serv Safe Certification
• Practices appropriate knife and equipment safety at all times
• Performs daily and weekly cleaning duties as assigned
• Labels all foods appropriately
• Protects equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage

ESSENTIAL JOB FUNCTION: Communication, Record Keeping, Maintenance

• Maintains production records, food temperature logs, menus, and other record keeping
• Attends to day to day problems and needs concerning equipment and food supplies, including minor repairs to equipment or reporting equipment needs to supervisor

ESSENTIAL JOB FUNCTION: Resident Care (preferred)

• Provides effective, timely, and quality health care assistance and related support for residents of the Assisted and Independent Living Facilities
• If certified as a CNA, must maintain certification and continued education on resident care related issues

ESSENTIAL JOB FUNCTION: Safety

• Obeys safety rules of St John’s United
• Identifies, reports, and/or corrects obvious safety hazards
• Attends mandatory safety in-services
• Utilizes proper body mechanics when stocking supplies or carrying items

ESSENTIAL JOB FUNCTION: Mission/Customer Service

• Supports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animals
• Follows the St John’s Guidelines for Customer Service

*Let the Mission be your guide
*Make eye contact and smile
*Greet & welcome each and every person
*Seek out personal contact
*Provide immediate service-listen & act
*Use appropriate body language at all times
*Be gracious to each & every person

ESSENTIAL JOB FUNCTION: Employee Responsibilities

• Follows policy and procedures on annual TB testing
• Follows policy and procedures on annual influenza vaccinations
• Attends all mandatory in-services
• Complies with all certification and training requirements as determined by the Executive Chef
• Performs other duties as assigned by the Executive Chef or person in charge of area where work is being done

REQUIREMENTS:
Minimum Requirements: High School diploma or GED preferred. Prior experience in a kitchen/restaurant/food service setting required

Knowledge, skills, and abilities required:

• Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, slicers, etc
• Ability to understand diet statements, recipes and menus
• Ability to understand written and verbal communication
• Ability to communicate and interact effectively in a professional manner
• Ability to work independently and in a team
• Ability to lift and manipulate heavy objects
• Ability to prepare and bake a variety of foods
• Skill in cooking and preparing a variety of foods
• Knowledge of food preparation and presentation methods, techniques, and quality standards
• Skill in organization, coordinating, and time management
• Ability to understand and follow safety policies and procedures
• Ability to perform basic arithmetic computation, and adjust recipes

PHYSICAL DEMANDS:
Requires moderate physical work more than 70% of the time, including lifting up to 25 pounds regularly and up to 50 pounds occasionally, standing, carrying, lifting, walking, and bending for prolonged periods of time.

WORKING CONDITIONS:

• Work involves some exposure to extreme temperatures, dirt, fumes, smoke, unpleasant odors, and/or loud noises
• Work involves minimal exposure to hazards, bloodborne pathogens, or physical risks, which require following basic safety precautions
• Normal health care and food service environment
• Work involves exposure to plants and animals within the environment

The examples of essential job functions identify the major duties and requirements for the performance of this job and do not identify all duties, responsibilities and requirements performed by positions in this class.