Job description

Primary Purpose:

Reads and follows recipes to ensure consistency of the product. Prepares and serves food items for breakfast, lunch or dinner as assigned. Assists with meeting or exceeding resident dining expectations. Is knowledgeable in food preparation techniques and presentation. Other relevant duties may be required or assigned by management.

Qualifications:

• At least one year of kitchen related experience.
• High School diploma or GED required. Successful completion of ServSafe Food Handler certification required within specified time after hiring. Culinary degree is desirable but not required.
• General: Must present a neat, clean appearance and demonstrate a positive, cheerful attitude.

Other Specialized Knowledge and Abilities:

This position requires incumbent to have:

• A service-oriented mindset.
• Good verbal communication skills.
• Must understand and communicate food service vocabulary.
• Must be punctual, with a good attendance record.
• Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.
• Must be able to prioritize and organize work effectively and efficiently, staying on task.
• Must be flexible and adaptable to changing situations.
• Must be compassionate and work with tact and ethical awareness.
• Must work as a team member with other personnel, Dining Services Director and other Managers.
• Must demonstrate good interpersonal skills.
• Ability to understand and relate well to senior adults.
• Willingness to learn new food preparation techniques and presentation.
• Knowledge of special dietary needs of residents and the required meal prep techniques.
• Demonstrated ability to work effectively with a team. Must display team behaviors.
• Ability to read and complete necessary paperwork.

Essential Position Functions & Tasks:

1. Receiving and Storage of Food Service Products.

• Receive and examine foodstuffs and supplies for quality and quantity.
• Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.
• Utilize proper storage containers.
• Properly label and date storage containers.
• Record food and supply shortages.

2. Food Production.

• Be familiar with weekly menu.
• Pull food, as needed, according to weekly menu.
• Prepare meals according to daily meal census.
• Read and adjust recipes as needed.
• Utilize food preparation tools, equipment and appliances.
• Handles knives on a regular basis and follows appropriate safety measures.
• Weigh, measure, mix, bake and cook ingredients.
• Apply personal knowledge and experience in food preparation.
• Minimize waste.

3. Safe Food Handling Skills and Practices.

• Practice strict personal hygiene
• Monitor and document time and temperature of food and appliances daily.
• Thaw food properly, including pulling food from freezer prior to needing it.
• Keep raw products and ready to eat foods separate.
• Avoid cross-contamination.
• Cook to required minimal internal temperatures.
• Hold hot foods at 1400 F or above and cold food at 410 F or below.
• Cool cooked foods properly.
• Reheat to internal temperature of 1650 F for 15 seconds.

4. Customer Service and Meal Presentation.

• Meet daily mealtime schedule.
• Practice proper portion control.
• Plate meal attractively.
• Attractively garnish plates.
• Maintain high quality food standards.

5. Sanitation of Food Service Area.

• Clean and sanitize work areas.
• Maintain an organized, clean, and sanitary work area.
• Assist with general cleaning to maintain a safe, clean kitchen.
• Breaks down and cleans all food preparation equipment after use.
• Dispose of trash in proper areas.
• Recycle cans, plastic, and cardboard in proper areas.

6. Operation and Maintenance of Facility, Equipment and Appliances.

• Properly operates all equipment in the kitchen.
• Notify Dietary Services Director of equipment failure and malfunction.
• Demonstrate a strong respect for facility and supplies.

7. Other Support Functions and Tasks.

• Coordinate with Dining Services Director to complete work schedule for Wait Staff.
• Oversee Wait Staff, including training, giving direction, and documenting, as instructed by the Dining Services Director.
• 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 Department of Health.
• Order, as needed, supplies including food, bread, paper products, and chemicals, as directed by Dining Services Director.
• Document and communicate with Dining Services Director or Managers any incident reports for emergencies or accidents for self, other employees, or residents.

8. Other duties as assigned.

• Attends and participates in designated meetings and trainings.
• Other duties as assigned by the Dining Services Director and/or Executive Director.

Position Contacts:

• This position reports to and is supervised by the Dining Services Director.
• Develop good working relationship with entire on-site staff.
• Support the Mission, Vision and Values of the Community.
• Establish positive relationships with tenants, guests and vendors.

Working Conditions:

• The noise level in the work environment is usually moderate to minimal.
• Inside work while assisting tenants.
• Minimal exposure to blood borne pathogens, infectious diseases.
• Exposure to cleaning chemicals, fumes or airborne particles.

• Exposure to extreme cold and extreme heat.
• Exposure to unpredictable people, behaviors, situations and pets.
• Exposure to illnesses and frailties of residents.

Job Type: Full-time

Pay: From $15.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Health insurance
• Paid time off
• Vision insurance

Education:

• High school or equivalent (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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