SUMMARY

The Nutrition Services Aide - Junior Cook works plating and preparing kosher meals for senior population for its seven-day week operation.

PRIMARY RESPONSIBILITIES

* Perform routine tasks involved in food plating and preparation under the direction of kitchen leadership and in accordance with standard protocol.

* Prepare and plate meals for regular and special diets including therapeutic, special textures, monitoring allergens and ensuring resident preferences.

* Ready food for service to residents and other customers taking into consideration for special diets and presentation.

* Transport food between storerooms, kitchen, serving areas and various programs.

* Maintain and follow the sanitation and health regulations in the kitchen.

* Cover, label, date all food products that require refrigeration or freezing according to established standards, and maintain safe temperatures according to HACCP guidelines. *

* Maintain a clean and orderly kitchen and work area. Follow all safety practices. *

* Clean and sanitize all food service areas, equipment and tools, including floors, countertops, and shelves.

* Identify and respond appropriately to emergencies such as fires, grease spills, burns and evacuations.

* Follow prescribed emergency procedures per Sholom Emergency Plan for monitoring exits during storms and other emergencies.

* Support various other Culinary Services responsibilities as needed.

* Denotes Essential Function of the position.

JOB SPECIFICATIONS

Education, Experience and Credentials

* Serve Safe or equivalent food protection certificate preferred; upon hire must obtain within 30 days of hire, if not already certified.

* High school graduate or equivalent.

* Previous cooking or plating experience preferred.

Knowledge, Skills and Abilities

* Must have the ability to prepare food items from experience, including cooking for special diets

* Knowledge of materials and methods used in commercial food preparation, and the care and use of cooking utensils and equipment.

* Understand kosher dietary laws. Understand the separation of meat, dairy, and parve kitchen utensils, pots and pans, etc.

* Excellent interpersonal skills to interact effectively with a variety of people and personalities inside and outside the organization. Able to effectively handle interactions at all levels and to respond appropriately in sensitive situations.

* Able to plan, prioritize, coordinate, and manage own work. Able to work unsupervised, make decisions and solve routine problems independently, effectively and creatively.

* Work as an effective and proactive team player; understands the importance of supporting the organization, residents, customers and other Sholom employees.

* Able to display high levels of customer service, responding promptly and thoroughly to the inquiries and needs of individuals both internal and external to the organization in accordance with our PROUD standards.

* Detail-oriented, organized and applies effective time management skills in order to meet all deadlines. Able to successfully prioritize and manage multiple tasks and numerous projects in a fast-paced environment.

* Able to follow Sholom safety guidelines in all duties and responsibilities.

* Able to possess knowledge of Material Safety Data Sheets (MSDS) for chemicals used to perform functions of the job. Keep chemicals and cleaning supplies safely stored.

* Able to follow and adhere to Universal Precautions and Infection Control procedures.

PHYSICAL REQUIREMENTS NECESSARY TO PERFORM THIS JOB

Incumbent must be able to:

* Perform medium work, frequently lifting/carrying heavy pots and bulk items weighing up to 50 pounds.

* Push/pull materials and food carts up to 50 pounds a distance of several feet.

* Hear, speak and effectively verbally communicate in the English language, including following oral and written instructions, in order to communicate with people inside and outside the organization.

* Apply manual dexterity and visual acuity for kitchen equipment use. Perform repetitive upper body and hand movements two to four hours per eight-hour shift.

* Turn, bend, stoop, kneel, squat, and reach frequently in the performance of responsibilities.

* Stand and walk during the shift.

* Visual and reading ability for close-up work, including reading recipes, detailed documents, charts and/or reports.

* Work a flexible work schedule, including overtime, nights and weekends as required including attending events/meetings as needed.

TOOLS AND EQUIPMENT USED

Incumbent must be able to use pots, pans, knives, cooking implements and tools, serving utensils, and industrial refrigerators, freezers, stoves, ovens, and kitchen cleaning equipment.

WORK ENVIRONMENT

The work is primarily indoors, but physically demanding due to the kitchen environment with its heat, cold, humidity, odors, spills, and noise. There is some exposure to the outdoor environment during special cooking events. There is also exposure to chemicals used in cleaning.

Pool

Pool