Description:

Position Summary:

Under the general direction of the food service director/head chef, primary responsibilities include, but are not limited to, the proper functioning and food preparation of the dietary department and assumes the primary responsibilities of the head cook during his/her absence.

Principal Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assisting with the purchase of food and supplies and the maintaining of accurate inventory records and expenditure records as directed by the dietary supervisor (and in the absence of the dietary supervisor, as directed). Assists with the orientation and training of new personnel. Responsible for maintaining proper/hygienic food handling techniques and overall sanitation requirements of a food service area and the personnel. Responsible for the preparing of the meals. May act as a dietary aid or server when the head cook is on duty and as needed. Responsible for the assistance in monitoring of resident meal intake and resident dietary preferences. Responsible for documentation of attended meals as required. Responsible for maintaining sanitary conditions in work areas, refuse depots, all storage areas and in the preparation of meals and the cleaning and sterilization of cooking and eating utensils. Responsible for assisting with the development of menus and in maintaining a record of menus as required. Responsible for assisting with maintaining recipe files. Responsible for overseeing the proper use of all dietary equipment. Notifies manager of emergency situations. Completes incident reports as necessary. Responsible for identifying that all residents have had their meal served or delivered to them. Responsible for assistance in checking on/or establishing the whereabouts of (assigning this duty) residents who are not present at mealtime. Responsible for the utilization and location of the disaster plan/emergency preparedness manuals as well as emergency phone numbers including Executive Director, Assistant Executive Director, maintenance supervisor, police, fire department, EMS etc.... Notes areas or articles in need of repair on a daily basis and reports to maintenance, competing maintenance request forms as necessary. Notes the wellbeing or changes of residents on a daily basis and reports any changes to management. Responsible (or assigns responsibility) for the building during the hours between office staff or in the absence of the head cook. Meet/exceed established performance goals. Additional performance requirements may be communicated.

• Job Knowledge
• Demonstrate a thorough understanding of his/her job processes and procedures. Efficiently use resources (including staff and management) to obtain additional knowledge.
• Cooperativeness
• Demonstrate a 'can do' attitude by responding positively to instructions. Follow instructions and work harmoniously with others to complete the job or task.
• Commitment
• Commit to his/her job and to the success of the company. Take initiative to offer ideas to improve processes or results.
• Safety
• Maintain a safe workplace.

Report all unsafe work conditions to the Executive Director. Follow and enforce all safety policies. Maximize cost efficiency and productivity in the use of all resources of the department and organization. Attend all required department events, staff meetings, and any other job-related functions. Attend and successfully completes all mandatory trainings. Regular and reliable attendance. Perform other tasks as required. Ability to work with people with physical and mental disabilities including those using profanity, derogatory language and the like.

Supervisory Responsibility:

This position is the shift supervisor and provides general oversight to the operations of the shift in which they are working. This may include some on-the-spot corrections for Dietary Aides and/or informing the food service director of any performance or operational concerns for the Food Service Supervisor or Head Chef to follow up on.

Requirements:

Required/Desired Qualifications:

Education, Training, and Experience:

High school diploma or equivalent. Food Sanitation Certification preferred. One year of experience as a Cook preferred. Specific skills, knowledge, and abilities: Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appearance. Able to read, write, and follow written and oral instructions including calculations. Basic knowledge of attractive food service, sanitation, and safety.

Other Special Requirements:

Tolerate potential exposure to blood, body tissues, and fluids with occasional exposure to hazardous materials and infectious diseases. Manual dexterity required to operate kitchen equipment. Ability to travel as needed or assigned.