This position is responsible for preparing and serving the daily meals to the tenants and guests at Sunlight Senior Living. This position must fulfill expectations of exceptional customer service.
Qualifications:
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Must understand and communicate food service vocabulary.
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Must be punctual, with a good attendance record.
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Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.
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Must be able to prioritize and organize work effectively and efficiently, staying on task.
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Must be flexible and adaptable to changing situations.
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Must be compassionate and work with tact and ethical awareness.
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Must work as a team member with other personnel, Chef Supervisor and Manager.
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Must demonstrate good interpersonal skills.
Other Specialized Knowledge and Abilities:
This position requires incumbent to have:
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A service-oriented mindset.
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Good verbal communication skills.
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Ability to understand and relate well to senior adults.
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Ability to read and complete necessary paperwork.
Essential Job Functions & Tasks:
Job Function: Receiving and Storage of Food Service Products.
Tasks:
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Receive and examine foodstuffs and supplies for quality and quantity.
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Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.
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Utilize proper storage containers.
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Properly label and date storage containers.
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Record food and supply shortages.
Job Function: Food Production.
Tasks:
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Be familiar with weekly menu.
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Pull food, as needed, according to weekly menu.
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Prepare meals according to daily meal census.
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Read and adjust recipes as needed.
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Utilize food preparation tools, equipment and appliances.
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Weigh, measure, mix, bake and cook ingredients.
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Apply personal knowledge and experience in food preparation.
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Minimize waste.
Job Function: Safe Food Handling Skills and Practices.
Tasks:
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Practice strict personal hygiene
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Monitor and document time and temperature of food and appliances daily.
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Thaw food properly, including pulling food from freezer prior to needing it.
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Keep raw products and ready to eat foods separate.
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Avoid cross-contamination.
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Cook to required minimal internal temperatures.
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Hold hot foods at 1400 F or above and cold food at 410 F or below.
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Cool cooked foods properly.
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Reheat to internal temperature of 1650 F for 15 seconds.
Job Function: Customer Service and Meal Presentation.
Tasks:
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Meet daily mealtime schedule.
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Practice proper portion control.
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Plate meal attractively.
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Attractively garnish plates.
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Maintain high quality food standards.
Job Function: Sanitation of Food Service Area.
Tasks:
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Clean and sanitize work areas.
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Maintain an organized clean work area.
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Assist with general cleaning to maintain a safe, clean kitchen.
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Dispose of trash in proper areas.
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Recycle cans, plastic, and cardboard in proper areas.
Job Function: Operation and Maintenance of Facility, Equipment and Appliances.
Tasks:
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Properly operates all equipment in the kitchen.
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Notify Chef Supervisor of equipment failure and malfunction.
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Demonstrate a strong respect for facility and supplies.
Job Function: Other Support Functions and Tasks.
Task:
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Coordinate with Chef Supervisor to complete work schedule for Wait Staff.
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Oversee Wait Staff, including training, giving direction, and documenting.
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Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code.
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Order, as needed, supplies including food, bread, paper products, and chemicals.
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Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or tenants.
Job Function: Other duties as assigned.
