Summary/Objective: Prepares and cooks food for buffet (cafeteria) style meals for residents, visitors, guests and employees by performing the following duties:
Essential Functions:
- Organize and plan preparation of food daily according to weekly posted menu.
- Pre-prep and cook food based on the posted menu using quantity recipes and quality standards for the number of customers to be served.
- Supervise meal production.
- Effectively use leftovers and/or adjusts menu to reduce food loss.
- Supervise the staff and kitchen operation in absence of the Supervisor or Director.
- Check stock deliveries from vendors; dates, rotates and puts away stock.
- Complete daily documentation of Food Service Department charts and forms including food production reports, refrigerator/freezer temperature charts, cleaning schedule, food temperature and dish machine temperature charts.
- Maintain food safety and sanitation in work area according to federal, state and local laws.
- Maintain safe operation of equipment and work area.
- Other duties may be assigned.
In addition to the above requirements, it is also your obligation as an employee to understand and uphold the mission, charism, values and language of the Sisters of Charity of Nazareth.
Qualification Requirements: To perform this job, the individual must be able to perform each essential duty satisfactorily. The requirements listed represent knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Competencies:
- Ethical Conduct
- Confidentiality
- Teamwork
- Thoroughness
- Time Management
- Flexibility
- Knowledge of Food Safety
- Cleanliness
Supervisory Responsibility: This position has no supervisory responsibilities.
Education/Experience: One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.
Licenses/Certificates: Must possess a valid driver's license to operate a motor vehicle to transport food to an alternate serving site.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms. The employee is occasionally required to walk, climb or balance, stoop, kneel, crouch, talk, hear, taste and smell. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds with assistance.
Specific vision abilities required by this job include:
- Close vision for mixing, reading recipes and menus, measuring, locating supplies; checking the appearance of food, using the food processor and meat slicer and taking the temperature of food.
- Distance vision to drive and to be aware of potential hazards in the environment.
- Color vision to identify food and distinguish quality of prepared food.
- Peripheral vision to be aware of possible hazards and general activity in the kitchen;
- Depth perception and ability to adjust focus to safely use various equipment, tools and supplies, to distinguish food color, and to take measurements and temperatures.
Fit Testing Requirement:
- Employees who are in contact with a Sister with suspected or confirmed SARS-CoV-2 infection should use a NIOSH-approved particulate respirator with N95 filters or higher, gown, gloves, and eye protection (i.e., goggles or a face shield that covers the front and sides of the face).
- Employees who are required to utilize an N95 respirator will receive a medical evaluation for respirator use, fit testing, and training.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Environmental conditions may be affected by mixers, air conditioners, metal to metal contact, chemicals from cleaning, freezers, and ovens. The employee frequently works near moving mechanical parts and is occasionally exposed to toxic or caustic chemicals, extreme cold (freezers) and extreme heat (ovens). The noise level in the work environment can be loud.
Position Type/Expected Hours of Work: This is a full-time position with rotating shifts and every other weekend. Will be required to work some holidays.
Travel: Travel is primarily local during the business day.
