What are the responsibilities and job description for the Food Service Clerk position at Woodlands Retirement Community?
Job Description
Job Title: Food Service Cook
Department: Dietary
Reports To: Food Service Director
FLSA Status: Non-Exempt (Hourly Wages)
Basic Purpose: In keeping with Woodlands’ tradition, we seek to enhance the quality of life and holistic growth of older persons by providing high quality service in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals.
Job Summary: The Cook ensures that the dietary staff performs their specific job duties. They may also assign additional duties as necessary to provide food that is nutritious, palatable and appealing in appearance to Woodlands’ residents, guests, employees, and others.
Performs other appropriate related and unrelated assigned duties.
JOB SPECIFICATIONS
Education: High School Diploma or equivalent preferred but not required
Licensure/Certification: Food Handlers’ permit
Experience: Two to Three years’ experience in dietary services/cooking preferred, prefer banquet experience.
QUALIFICATIONS
- Must have knowledge of elementary math (ex. counting trays)
- Follow oral and written instructions
- Ability to work in a team environment
- Must be able to use tools and equipment required
- Must be able to prepare palatable foods that are appetizing in appearance.
- Maintain confidentiality of all resident care information
- Must have knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling.
- Ability to interpret and explain menus, refer or answer questions
- Interact effectively with residents, guests, supervisors and peers
- Ability to work in a close cooperation with dietary aides and supervisors
- Must be able to cope with mental and emotional stress related to working with persons who are ill, disabled, elderly, and/or emotionally upset
- Follow safety regulations, reporting injuries or unsafe conditions and work practices to Department Director.
- Follow acceptable standards of personal hygiene and comply with department dress code
- Possess a fundamental understanding of sanitation and cleanliness
- Regular, punctual and dependable attendance
- Provide assistance to and work directly with staff, residents, family of residents, visitors, government agencies and the general public
DUTIES AND RESPONSIBILITIES
- Preparation of food served using established production procedures and systems
- Determine amount and type of food and supplies required using production systems
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation
- Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques
- Store food properly and safely, marking date and item
- Report necessary equipment repair and maintenance to supervisor
- Correctly prepare all food served following standard recipes and special diet orders
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved
- Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
- Greet residents with warmth and respect, using correct names
- Be available when food is ready and serve meals in a timely manner
- Obtain food supplies and needed equipment for the next meal
- Prepare and serve food for special functions as assigned
- Maintain assigned workstation in a safe and sanitary condition
- Attend in-service training and education sessions as assigned
- Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances
PHYSICAL DEMANDS
- Requires moderate physical effort, standing, grasping, balancing, carrying, bending, lifting, stretching, stooping, pulling and pushing
- Lifting of weights up to 50 lbs
- Trays 15 lbs
- Glass racks 25 lbs
- Cup racks 20 lbs
- Bus pans (lifted with another aide) up to 50 lbs
- Pushing carts weighing up to 80 lbs
- Food supplies weighing up to 50 lbs
- Standing frequently during the 8-hour shift
- Frequent walking, stooping, bending
- Occasional reaching above the head
WORKING ENVIRONMENT
- Work area is generally well lit and ventilated
- Working conditions may involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
- Slip –resistant shoes are mandatory as Kitchen Supervisor may be exposed to slippery floors while in the main kitchen
- May be required to work additional hours as dictated by the workload and staffing; must be willing to work evenings, weekends and holidays
- Full-time with benefits after 90-days
- Free meal each work shift
