Pantry Cook

Description

JOB SUMMARY

Pantry prepares and serves salads and platters etc. for the Health Center, Independent Living Members, and catering events.  The pantry is responsible for sanitary handling and preparation of cold food, using standardized recipes and meeting daily meal schedules and serving required portions, utilizing leftovers, caring for and cleaning equipment.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Prepares and serves salads, platters, yogurt etc. as per standardized recipes.  Assures food production records are maintained.  Prepares special therapeutic diet menus as prescribed by the physician. This duty is performed about 40% of the time.

2. Determines amount and type of food and supplies including pre-prep required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production. This duty is performed about 10% of the time.

3. Prepares cold food production of all cold food items served, following standardized recipes and special diet orders.  Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved.  Follows guidelines on food production sheets and logs all prepared food? temperatures on the production sheets. This duty is performed about 15% of the time.

4. Maintains assigned workstation in a safe and sanitary condition to include sanitation station and calibrated thermometer. This duty is performed about 10% of the time.

5. Maintain acceptable standards of personal hygiene and comply with the department dress code. This duty is performed about 5% of the time.

6. Attends in-service training and education sessions assigned. This duty is performed about 5% of the time.

7. Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.

8. Reports to work as scheduled.  Excellent attendance is most important for delivery of the best service to the members and not to over burden fellow employees. This duty is performed about 10% of the time.

9. Perform any other related duties as required or assigned.

Qualifications

Skills, Abilities & Competencies:

Education:

High school diploma is required plus additional culinary training.  Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.

Experience:

Salad preparation experience in a fine dining restaurant, club, health care facility or similar institution.

Complexity:

A wide variety of duties and responsibilities involve knowledge of recipes, special diets, quantity cooking and food service equipment.

Supervision Received:

The position operates under the direction of the Food Service Director, Assistant Director, and Chef.  Must be able to work and make appropriate decisions.

Contact Others:

Frequent contact with Food Service staff and officers of the Department of Health.  This requires the ability to communicate in writing and orally.                       

Errors:

Probable errors could cause service delays, which could cause discomfort to the residents.

Confidentiality:        

Works with confidential information such as special diets whose disclosure would be contrary to the best interest of Vicar's Landing and professional ethics.

Mental/Visual Demands:

Flow of work demands normal mental and visual demands.

Physical Demands:

Position requires the ability to use both hands and arms simultaneously. The ability to lift to 50 pounds, to stand, walk, push, pull, reach for and carry food supplies and dishes, 90% of working shift.

Working Conditions:

Will be exposed to hot and cold temperatures, and greasy wet floors.

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch.  Employee must have excellent balance and be able to climb a ladder and walk around a roof. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights.  Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time.  The employee must be able to communicate verbally with other on the phone or in person.