SHENANDOAH VALLEY WESTMINSTER-CANTERBURY

POSITION DESCRIPTION

TITLE: Short Order Cook/Grill Cook DEPARTMENT: Dining Services

RESPONSIBLE TO: Chef Manager 

JOB SUMMARY: Responsible for food preparation according to daily breakfast & Lunch menus, presentation for bistro and Tavern. Follows standard recipes and practices safe food handling procedures in accordance with State, Federal, and SVWC sanitation policies and procedures.

REQUIRED EDUCATION, EXPERIENCE, SKILLS, LICENSURE:

1. High School Diploma/GED not required.
2. Basic reading, writing, and math skills required.
3. Minimum of 3- 4 years cooking experience preferred.
JOB REQUIREMENTS:
1. Support the mission and purpose of SVWC.
2. Support the Board of Trustees and Administration.
3. Present a professional, caring image.
4. Employment and annual Tuberculosis testing as required by Virginia State Licensure.
5. Must attend annually mandatory inservices required by the State Licensure and all other mandatory inservices and/or meeting required by other regulatory agencies and/or by SVWC.
6. Follows and supports the policies and procedures established by SVWC.
ESSENTIAL DUTIES/RESPONSIBILITIES:
1. Responsible for food preparation, including accompaniments and garnishes, presentation and distribution.
2. Prepares both hot and cold specials for lunch and dinner meals.
3. Excellent knowledge of grill and fry station 
4. Make sandwiches, cook eggs and omelets, and slice meats.
5. Receives orders via POS sytem and cook foods according to customer requirements.
6. Complete order from grill and/or steam table and serve customer.
7. Cook food using a grill, fryer and oven.
8. Run a fast paced grill area.
9. Assist with inventory and weekly orders.
10. Prep daily specials.
11. Ensure that preparation areas are kept in a safe and sanitary condition and use safe and sanitary food-handling practices while cooking food
12. Follows a standardized recipe.
13. Does advance food preparation as indicated.
14. Inspects all food being served for taste, temperature, quality and quantity.
15. Follows all local, state and federal guidelines and sanitation regulations in all kitchen areas, as well as SVWC policies and procedures.
16. Confers with manager on duty concerning unusual problems or concerns.
17. Stores food items properly at close of meal service.
18. Ensures all HACCAP logs and sanitize logs are filled and turned in monthly
19. Cleans work area and equipment used in food preparation.
20. Other duties as assigned.
AUTHORITY: N/A
UNIVERSAL PRECAUTION RISK CLASSIFICATION:
Category D: The person holding this position understands Universal Precautions Risk Classification categories apply to this position and the individual may be exposed to AIDS< HIV, and Hepatitis B viruses. Tasks that involve no exposure to Blood, Body Fluids, or Tissues. The normal work routine involve no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere, might encounter potential exposure to body fluids.)
PHYSICAL REQUIREMENTS:
The physical demands described her are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform he essential functions.

VISION
• Must be able to visually identify and discern printed words on either typewritten pages or computer screen.
• Must be able to identify and differentiate colors.
• Must have depth perception within normal ranges.

HEARING

• Must be able to respond to spoken words and other auditory sounds including the ringing of telephone or beepers and monitors.
• Must be able to respond and communicate orally by telephone.

LIFTING

• Must be able to push and maneuver carts/stretchers/space saver loaded with weights of 10 pounds.
• Heavy lifting required (over 10 pounds occasionally and 5 pounds repetitively from ground level to shoulder height).

TOOLS AND EQUIPMENT

• Must be able to use, operate and interpret information form equipment in work area.

SPEECH

• Must be able to verbally communicate in the English language directly and over the telephone and be understood.

RANGE OF MOTION

• Must have mobility for all parts of the body, walking, bending, lifting, reaching above head and use of hands.
• Must be able to kneel or squat for 5 of an 8 hour shift.
• Must be able to walk continually for 7 hours.
• Must be able to stand and/or mobilize by walking for 99% of an 8 hour shift.
• Some tasks may require sitting for 1% of the work day.
• Must have manual dexterity, fine motor skills (typing, computer, etc.)

WORKING CONDITIONS

• May be required to work near or with voltages (up to 480 volts AC).
• May have to work in hot (over 90 degrees F) or cold (under 0 degrees F) envrironment.
• Must be able to work under stress
• Must be able to work overtime.
• Must be able to work a rotating shift.
• Must be able to work “on call.”
• Must be able to utilize or wear protective equipment or apparel in accordance with OSHA standards.

MENTAL CAPACITY

• Must have mental capacity to fulfill the requirements of the job including problem solving, logic, communication and numerical calculations.
• Must be able to read and understand written instructions in English.
• Accurate recall and memory.
• Must be able to use judgment in making decisions and choices.
• Ability to analyze numbers and make basic mathematical calculations.

NOTE: This job description is not intended to be all-inclusive. An employee will also perform other reasonably-related job responsibilities as assigned by management as required. Shenandoah Valley Westminster-Canterbury reserves the right to revise or change job duties as the need arises. Moreover, management reserves the right to change job descriptions, job duties or working schedules based on their duty to accommodate individuals with disabilities. This job description does not constitute a written contract of employment.