What are the responsibilities and job description for the Cook/WaitStaff position at Saint John's On The Lake?
Prepares and serves daily meals for Bistro in a gracious appealing manner according to all State/Federal regulations/codes and Saint John's policies, procedures, and practices. Works together with all members of the community to uphold and further the mission, vision, principles, and values of Saint John's Community.
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
- Must be at least 16 years of age and Serv Safe certified within 6 months.
- All cooks and servers that work in the neighborhoods need to receive CBRF training within 90 days of hire.
- Some additional training in culinary preferred.
- Must have 1 year of customer service experience.
- Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy.
- Must read, write, and speak English in an understandable manner.
- Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
- Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
- Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
- Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
ESSENTIAL FUNCTIONS, DUTIES
- Performs all assigned hot and cold food production duties efficiently to meet established operating hours and quality control standards; Reads and correctly interprets, production forecast records, service instructions, and special functions; Monitors/samples daily, all food served in Bistro and evaluates for wholesomeness, palatability, temperature, portion control, and presentation.
- Packages and dates sweet items to sell to residents, staff, and guests.
- Stocks store items, condiments, coffee, and grab and go items.
- Follow job flow charts daily and ensure all tasks are completed in accordance with the chart. Puts dishes up, and places Fruit, Salads, Sandwiches and dates all items to sell in the Grab and Go Cooler
6. Clears Bistro tables, cleaning, mopping of ceramic floors and stock pantry areas per safety and service policies/guidelines; fills and sets up dishwasher, scrapes and washes dishes, pots and pans and loads / unloads clean dishes and puts in storage, cleans, and sanitizes equipment including dishwasher, food carts, refrigerator, sinks and worktables, washes/sanitized tables, and chairs, empties garbage
7. Uses POS system for resident and visitor’s meals according to the procedures and meal charge schedule. Provides excellent customer service. Follows all established cash handling procedures.
8. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meat, produce and ready to eat items to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to insure that products are out of 40° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils; maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Performs dishwashing, pots/pans, and cleaning duties per sanitation and infection control standards checking for proper wash and rinse temperatures (140-190 degrees).
9. reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered.
10. Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to
11. Maintains confidentiality of all department and organizational information.
12. Knows and follows existing lines of communication and authority.
13. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
14. Attends in-services, meetings, seminars as required and changes schedule or works overtime to
meet the needs of the residents.
