What are the responsibilities and job description for the Cook FT position at Little Sisters of the Poor - Baltimore Province?
JOB OBJECTIVE:
Responsible for storage, preparation, cooking and serving of food for Residents according to menus and specific modified diets; and for a clean sanitary kitchen and equipment. These services must be consistent with the Home's standards and philosophy and in compliance with all regulations, codes, policies and procedures that govern the facility.
JOB STANDARDS:
The Kitchen Helper must have:
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Excellent Resident/Customer service skills
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A willingness to learn and follow verbal and written directions
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An attention to detail
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Good overall physical and mental health
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Excellent time management skillsJOB RESPONSIBILITIES AND DUTIES:
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*Report for work as scheduled.
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Work extra hours when necessary.
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*Be responsible for familiarizing self with all phases of dietary work.
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*Is responsible for setting and maintaining quality standards.
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*Is responsible for solving production problems.
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*Is responsible for reporting all data to supervisor.
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*Is responsible for assisting in planning and follow-through of specialty assignments, i.e. lunches, parties, banquets, etc.
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*Is responsible for knowing and enforcing all existing cost control procedures.
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*Is responsible in assisting in inventory of materials and supplies in order to ensure proper stock level, storage and utilization.
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*Is responsible in absence of FSD for checking-in delivery of all ordered items.
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*Is responsible for reviewing menus, production sheets, catering sheets in order to determine type and quantities of foods to be prepared.
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*Is responsible for planning work schedule so food items are ready on time.
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*Is responsible for conferring with supervisor regarding scheduling as well as food preparation and usage.
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*Is responsible for procuring foodstuffs from refrigerators, freezers, dry storage or other storage areas.
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*Is responsible for preparing, washing, trimming, cutting, cooking, and seasoning food items in compliance with facility's policies.
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*Is responsible for measuring and mixing ingredients according to standardized recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers in order to make sauces, soups, stews, casseroles and desserts.
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*Is responsible for baking, roasting, broiling, and steaming meats, fish, vegetables and other foods.
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*Is responsible for tasting and observing foods being cooked, and adding ingredients or seasoning to improve flavor and texture.
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*Is responsible for testing food being cooked by temperature, taste, smell, observation or piercing to determine doneness.
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*Is responsible for correctly adjusting heat controls and timers on stoves, ovens, steam kettles, grills, and fryers to assure quality products.
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*Is responsible for carving portions of meat, fish and fowl for individual servings andpreparing or directing distribution of food to serving units.
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*Is responsible for portion control as directed by menu or diet orders.
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Is responsible for suggesting menu or recipe changes so foods will be utilized in a timely manner.
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Is responsible for informing supervisor of inventory needs.
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*Is responsible, in the absence of supervisor, for taking temporary responsibility of the Food Service Department and personnel.
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*Is responsible for checking and maintaining high standards of sanitation, safety, proper food storage and handling in accordance with Health department, State, and Federal codes.
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Is responsible for sharing with the supervisor or department any ideas that might improve the department and Resident care.Example: work methods, cost savings, recipes, and pictures.
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*Is responsible for putting correctly labeled leftover food in proper storage areas.
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*Is responsible for reporting any irregularity, disobedience, or violation of policy/ procedure on the part of any employee to the supervisor.
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*Is responsible for disseminating information to co-worker as imparted by the supervisor in menu conferences of procedural discussions.
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*Is responsible for reporting any irregularity or defects of equipment to the supervisor.
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*Must strive for optimal use of supplies, materials, keeping in mind cost and budgetlimitations.
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*Maintain confidentiality of all Resident, departmental and organizational information.
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*Work effectively and cooperatively as a team member within Department and with alldepartments or other disciplines.
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*Observe dress and conduct codes, including wearing identification badge.
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*Meet attendance standards as established and provide proper notice of absence.
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*Complete duties in prescribed time.
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*Follow all safety, security, exposure control and hazardous waste policies and procedures.
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Attend in-services and department meetings.
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Perform other duties as assigned by supervisor
WORK SETTING/ENVIRONMENT:
Work is performed primarily indoors but at times may attend meetings/seminars outside the facility or may participate in outdoor activities of the Home. Work environment is well lighted, clean and suitable to tasks performed by the employee within temperature control standards that govern a skilled care facility, with the exception of coolers, freezers, and working over stoves, ovens, griddles, fryers, etc. At risk factor pertains to some rare exposure to blood, body tissue, fluids, with occasional exposure to hazardous materials and bodily injury/illness. Seldom are there exposures to toxins.
EQUIPMENT OPERATED: Chopper, meat slicer, floor mixer with grinding, slicing, dicing, shredding attachments, mixer, food processor, food blender, tilt pan, steam jacketed kettles, convection steamer, microwave, gas fryer, griddle, stove top, convection ovens, conventional ovens, knife sharpener, assorted knives [to include] chef, slicing, paring, boning, serrated, cheese, vegetable parer, pot/pan cleaner, and dishmachine.
PHYSICAL/SENSORY/COGNITIVE REQUIREMENTS TO PERFORM THE ESSENTIAL JOB FUNCTIONS:
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Able to push, pull, lift/carry objects more than 20 pounds.
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Able to perform simple motor skills such as standing, walking, sitting, etc.Able to perform simple manipulative skills such as, writing, filing, etc.
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Able to walk, stoop, and perform tasks requiring hand-eye coordination, such as keyboard skills.
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Able to walk, stand, squat, kneel, bend, reach above shoulders, sit or stand for prolonged periods, at times remaining in one position for long periods.
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Able to speak and communicate effectively and clearly in English and make self understood.
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Must have the emotional stability to deal effectively with stress created by organizational change, deadlines and working cooperatively as part of the health care team.
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Must have sufficient vision to read documents, and distinguish color.
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Must have adequate hearing to receive verbal instructions, answer phone calls and communicate effectively with Residents and others.
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Ability to concentrate on moderate to fine detail with frequent to constant interruptions.
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Able to function on task up to 60 minutes at a time.
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Must be able to understand and relate to theories behind several related concepts.
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Able to remember simple and multiple tasks and assignments given to self and others ranging from short to long periods of time.
