GENERAL JOB SUMMARY:
Must be able to prepare a variety of foods in large quantities and be familiar with seasoning required and cooking time involved: Must have firsthand knowledge of cooking characteristics of various cuts of meat and know names of contents of various types of dishes. Follows the menus and prepares, seasons, and cooks meat, fish, fowl, vegetables, soups, salads, and desserts. Portions servings. Follows recipes, relative to meals and method of preparations. Follows guidelines and state regulations.Sees that the kitchen, dining room and dietary storage areas are clean and orderly. Performs related duties and other tasks as assigned. Comes into the dining room at meal time to interact with residents and ensure resident satisfaction.
SCOPE OF JOB TASKS:
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Prepares foodstuffs for cooking: peels, washes, trims and cut vegetables and fruits, bones, trims and cuts into uniform portions meat, fish and fowl.
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Plans cooking schedule to have food ready and meeting temperature requirements at the scheduled meal times.
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Cooks, bakes, roasts, stews, etc. foods according to recipes taking into account kind and portion of food to retain flavor.
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Tests cooked food by taste, smell and temperature to determine if properly cooked and seasoned.
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Makes gravies, stocks, dressings, sauces and soups.
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Prepares cold meats, sandwiches, griddle cakes, cooked cereal and beverages.
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Prepares servings and applies gravy or sauce (if applicable) and garnish.
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Portions servings according to menu combinations, using proper portion sizes.
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Prepares desserts, pastries, breads, and cakes.
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Notifies Dietary Supervisor of supply and food ordering needs in advance.
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Ensure that kitchen, dietary storage and dining room areas are kept clean and orderly in an A + rating. Follows dietary cleaning schedule.
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Washes pots, pans, and utensils used in preparing meals.
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Assists in ensuring the dining room is set up properly for meals.
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Coordinate work tasks with Dietary Supervisor and other dietary personnel.
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Should promote efficiency in work and suggest changes that will cause a decrease in loss of time and energy.
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Will participate in all drills for facility emergency.
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Is responsible for proper usage and storage of dietary chemicals and cleaning supplies.
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Wears gloves and hairnet or other head covering.
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Will attend all scheduled in-services and staff meetings.
EDUCATION:
High School diploma or equivalent. Will receive special in-service training. Have ability to read, speak, write, and follow oral and written directions as necessary. Ability to work cooperatively with others as needed.
WORK EXPERIENCE:
Culinary (cooking experience) experience required. Will receive on the job training.
PHYSICAL DEMANDS:
Stands and walks short distance most of the working day. Must stop and reach heights to five (5) feet or above, lift up to fifty (50) pounds of trash, supplies, or equipment. Tastes and smells food to determine quality and palatability. Hand dexterity to prepare necessary food, utilizing commercial equipment, commercial can opener, electrical and gas appliances, and sharp instruments i.e. knives, meat slicer. Must be in good physical health, free from communicable disease, and neat in appearance. Must be able to work rapidly and able to hear, talk, read and have adequate vision.
SUPERVISION:
Dietary Supervisor, Executive Director, Marketing Director
WORKING CONDITIONS:
Works in clean, well-lighted and ventilated building. Atmosphere is warm and humid from cooking foods. They may be exposed to temperature changes when entering refrigerator and subject to hot foods, hot water and utensils. Subject to possible cuts from sharp knives or other sharp utensils if not used properly. Exposed to chemicals used in performing daily housekeeping tasks. Possibilities of injury from fall on slippery floors. May be exposed to mechanical and electrical hazards.
DRESS ATTIRE:
The community dress code includes community polo and khaki or black pants and rubber sole shoes. Proper head cover including a clean baseball cap or hairnet required. Apron provided by the community.
