Cook/Prep

The Kenney Position Description

POSITION TITLE

Cook/Prep

DEPARTMENT

Dining Services

REPORTS TO

Executive Chef

FLSA STATUS

Non-Exempt, Hourly

POSITION SUMMARY

Prepares and serves nutritious, high quality and appetizing meals for all residents as directed by the Sous Chef and Kitchen Production Manager.

QUALIFICATIONS

1.

Education:

High school graduate or equivalent, minimum. 2.

Experience:

Four years or more in dining services, preferably two years in a healthcare environment. Experience in cooking for 100 or more people. 3.

Credentials:

Current Food Handler's Permit. 4.

Cognitive ability:

a. Ability to read, write, comprehend, and interpret instructions, policies, recipies and regulations in the English language. b. Ability to follow recipes as written. Strong attention to detail. c. Able to communicate orally and/or in writing with residents, co

• workers, families and the public.

d. Ability to make independent decisions when circumstances warrant such action. e. Ability to deal tactfully with personnel, residents, family members, visitors, government agencies and the public. f. Ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required. g. Able to convey a calm and professional demeanor at all times, including the time of the "rush" just prior to meal times. h. Able to effectively work within a team. i. Able to work independently. j. Knowledge of kitchen equipment operations and maintenance. k. Ability to plan and organize work, set priorities, multi-task and keep focused. Rev. 6-13 1 5.

Physical capabilities:

In describing various physical demands, the categories listed below are used to classify the frequency of an activity as a percentage of the workday:

OCCASIONALLY

= 0-33% of the work day

FREQUENTLY

= 34-66% of the work day

CONSTANTLY

= 67

• 100% of the work day

Stand:

Constantly standing on linoleum or various surfaces (carpet, linoleum or tile).

Walk:

Constantly walking on various surfaces (carpet, linoleum or tile).

Sit:

Occasional sitting.

Lift/Carry:

Frequent lifting up to 10 pounds. Occasional lifting of 10 to 50 pounds.

Push/Pull:

Occasional pushing/pulling occurs.

Bend/Stoop:

Frequent bending/stooping is performed.

Crouch/Twist/Kneel:

Occasionally may occur.

Reach:

Occasional reaching at, above and below shoulder height.

Environmental Factors:

Job is performed in an indoor environment and is subject to changes due to heat from cooking, etc. 6.

Working Conditions:

• Work is primarily in kitchen and dietary service areas.
• May be exposed to slippery floors, hot equipment and food, strong odors.
• May be exposed to heat and noise.
• Subject to frequent interruptions.
• Subject to sudden temperature changes when entering refrigerator.
• Works in a fast paced work environment.

7.

Other:

a. Must be able to provide proof of negative Tuberculin (TB). b. Must pass background screening.

ESSENTIAL JOB FUNCTIONS

1. Properly cook and serve nutritious meals to the residents, following recipes and production guidelines using proper safety and sanitation techniques. Monitor food temperatures to ensure that they remain at the correct temperature for safe consumption. 2. Ensures foods prepared are served within meal serving hours and that quality, temperature and appearance of food is preserved. Rev. 6-13 2 3. Obtains supplies from storage areas in time for meal production. Keeps production area organized and tidy throughout production. 4. Ensure that all special dietary requirements for residents are followed completely. 5. Work cooperatively with all departments, staff, and residents. Demonstrates a strong work ethic and commitment to integrity. Treats residents and staff with respect, dignity, fairness and trust. 6. Where appropriate, guide and coach others to improve skills and achieve challenging goals. 7. Be knowledgeable in all facets of food safety and sanitation. 8. Appropriately cover, label, and date all food to be stored in the refrigerator or dry storage areas. 9. Ensures that all special dietary requirements for residents are followed thoroughly. 10. Follows all established safety and hygiene guidelines, including infection control procedures, while at work. Provides proper handling and storage of raw and prepared foods. Complies with established infection control and universal precaution policies and procedures when performing daily tasks. Wears protective wear as appropriate or required. 11. Report all hazards or safety violations to department managers. 12. Completes all tasks in a timely, organized and efficient manner to ensure that meals are served at the scheduled time. 13. Assists co-workers when all tasks are completed, or as instructed by the Sous Chef or the Kitchen Production Manager. 14. Performs daily and scheduled cleaning of kitchen and equipment in accordance with established sanitation procedures. 15. Work may be directed by the Sous Chef. May direct the work of the prep cook. 16. Treats residents and staff with respect and dignity. Demonstrates a sense of urgency about residents and staff's concerns. Rev. 6-13 3 17. Follows all Quality Assurance standards. Meet or exceed established thresholds for food safety and sanitation. 18. Regular and predictable attendance. Attends all scheduled meetings. This job description is a summary of the typical functions of the job and is not intended to be a comprehensive or exhaustive list of all possible duties and responsibilities. The particular job duties of this position may change based upon the needs of The Kenney's needs. Additional duties may be assigned at the discretion of the supervisor. The Kenney reserves the right to amend and change the responsibilities to meet its operational needs. The Kenney is an equal opportunity employer. Our intent is to recruit, hire, train, and promote all persons in all job groups in accordance with law, without regard to race, color, religion, sex, age, marital status, disability, national origin, sexual preference, or any other protected status. Rev. 6-13 4

Pay:

$22.00

• $25.

00 per hour

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Shift:

8 hour shift Day shift Evening shift

Experience:

Restaurant experience: 2 years (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Relocate:

Seattle, WA 98136: Relocate before starting work (Required)

Work Location:

In person Cook/Prep 3.6 3.6 out of 5 stars 7125 Fauntleroy Way SW, Seattle, WA 98136 $22

• $25 an hour
• Full-time The Kenney 9 reviews $22
• $25 an hour
• Full-time The Kenney Position Description

POSITION TITLE

Cook/Prep

DEPARTMENT

Dining Services

REPORTS TO

Executive Chef

FLSA STATUS

Non-Exempt, Hourly

POSITION SUMMARY

Prepares and serves nutritious, high quality and appetizing meals for all residents as directed by the Sous Chef and Kitchen Production Manager.

QUALIFICATIONS

1.

Education:

High school graduate or equivalent, minimum. 2.

Experience:

Four years or more in dining services, preferably two years in a healthcare environment. Experience in cooking for 100 or more people. 3.

Credentials:

Current Food Handler's Permit. 4.

Cognitive ability:

a. Ability to read, write, comprehend, and interpret instructions, policies, recipies and regulations in the English language. b. Ability to follow recipes as written. Strong attention to detail. c. Able to communicate orally and/or in writing with residents, co

• workers, families and the public.

d. Ability to make independent decisions when circumstances warrant such action. e. Ability to deal tactfully with personnel, residents, family members, visitors, government agencies and the public. f. Ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required. g. Able to convey a calm and professional demeanor at all times, including the time of the "rush" just prior to meal times. h. Able to effectively work within a team. i. Able to work independently. j. Knowledge of kitchen equipment operations and maintenance. k. Ability to plan and organize work, set priorities, multi-task and keep focused. Rev. 6-13 1 5.

Physical capabilities:

In describing various physical demands, the categories listed below are used to classify the frequency of an activity as a percentage of the workday:

OCCASIONALLY

= 0-33% of the work day

FREQUENTLY

= 34-66% of the work day

CONSTANTLY

= 67

• 100% of the work day

Stand:

Constantly standing on linoleum or various surfaces (carpet, linoleum or tile).

Walk:

Constantly walking on various surfaces (carpet, linoleum or tile).

Sit:

Occasional sitting.

Lift/Carry:

Frequent lifting up to 10 pounds. Occasional lifting of 10 to 50 pounds.

Push/Pull:

Occasional pushing/pulling occurs.

Bend/Stoop:

Frequent bending/stooping is performed.

Crouch/Twist/Kneel:

Occasionally may occur.

Reach:

Occasional reaching at, above and below shoulder height.

Environmental Factors:

Job is performed in an indoor environment and is subject to changes due to heat from cooking, etc. 6.

Working Conditions:

• Work is primarily in kitchen and dietary service areas.
• May be exposed to slippery floors, hot equipment and food, strong odors.
• May be exposed to heat and noise.
• Subject to frequent interruptions.
• Subject to sudden temperature changes when entering refrigerator.
• Works in a fast paced work environment.

7.

Other:

a. Must be able to provide proof of negative Tuberculin (TB). b. Must pass background screening.

ESSENTIAL JOB FUNCTIONS

1. Properly cook and serve nutritious meals to the residents, following recipes and production guidelines using proper safety and sanitation techniques. Monitor food temperatures to ensure that they remain at the correct temperature for safe consumption. 2. Ensures foods prepared are served within meal serving hours and that quality, temperature and appearance of food is preserved. Rev. 6-13 2 3. Obtains supplies from storage areas in time for meal production. Keeps production area organized and tidy throughout production. 4. Ensure that all special dietary requirements for residents are followed completely. 5. Work cooperatively with all departments, staff, and residents. Demonstrates a strong work ethic and commitment to integrity. Treats residents and staff with respect, dignity, fairness and trust. 6. Where appropriate, guide and coach others to improve skills and achieve challenging goals. 7. Be knowledgeable in all facets of food safety and sanitation. 8. Appropriately cover, label, and date all food to be stored in the refrigerator or dry storage areas. 9. Ensures that all special dietary requirements for residents are followed thoroughly. 10. Follows all established safety and hygiene guidelines, including infection control procedures, while at work. Provides proper handling and storage of raw and prepared foods. Complies with established infection control and universal precaution policies and procedures when performing daily tasks. Wears protective wear as appropriate or required. 11. Report all hazards or safety violations to department managers. 12. Completes all tasks in a timely, organized and efficient manner to ensure that meals are served at the scheduled time. 13. Assists co-workers when all tasks are completed, or as instructed by the Sous Chef or the Kitchen Production Manager. 14. Performs daily and scheduled cleaning of kitchen and equipment in accordance with established sanitation procedures. 15. Work may be directed by the Sous Chef. May direct the work of the prep cook. 16. Treats residents and staff with respect and dignity. Demonstrates a sense of urgency about residents and staff's concerns. Rev. 6-13 3 17. Follows all Quality Assurance standards. Meet or exceed established thresholds for food safety and sanitation. 18. Regular and predictable attendance. Attends all scheduled meetings. This job description is a summary of the typical functions of the job and is not intended to be a comprehensive or exhaustive list of all possible duties and responsibilities. The particular job duties of this position may change based upon the needs of The Kenney's needs. Additional duties may be assigned at the discretion of the supervisor. The Kenney reserves the right to amend and change the responsibilities to meet its operational needs. The Kenney is an equal opportunity employer. Our intent is to recruit, hire, train, and promote all persons in all job groups in accordance with law, without regard to race, color, religion, sex, age, marital status, disability, national origin, sexual preference, or any other protected status. Rev. 6-13 4

Pay:

$22.00

• $25.

00 per hour

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Shift:

8 hour shift Day shift Evening shift

Experience:

Restaurant experience: 2 years (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Relocate:

Seattle, WA 98136: Relocate before starting work (Required)

Work Location:

In person