Cook - Cary Home - LTC II

Description

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in this document are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Incumbent serves as Head Cook for the Cary Home, responsible for preparing and serving meals to residents and staff, and supervising cleaning.

DUTIES:

• Plans and prepares weekly menus and recipes, following Board of Health guidelines for preparation Adds/subtracts measurements and quantities in recipes to adjust amount of prepared food as needed.
• Uses various tools and equipment in preparing meals and cleaning kitchen area, such as stove, dishwasher, washing machine, fryer, knives, dryer, mixer, blender, mop, and broom.
• Supervises residents in cleaning dining area.
• Monitors/maintains inventory, ensuring appropriate quantities of food and supplies and ensuring costs are within budget. Receives and verifies deliveries, and ensures storage areas are clean and orderly.
• Launders kitchen towels and residents bed linens.
• Drives department vehicle to purchase/pick up food and supplies as needed.
• Performs related duties as assigned.

Requirements

I. SKILLS AND KNOWLEDGES:

• High school diploma or GED.
• Working knowledge of principles of sanitary food preparation, and ability to apply such knowledge to preparing large quantities of food.
• Working knowledge of and ability to make practical application of safety policies and procedures, and ability to supervise proper operation of a variety of industrial kitchen equipment, including stove, dishwasher, fryer, knives, washing machine, dryer, mixer, blender, mop, and broom.
• Ability to understand and follow written and oral instructions, and perform simple arithmetic calculations.
• Ability to ensure maintenance of clean, sanitized work areas and equipment, proper use of chemical cleaners.
• Ability to effectively communicate with co-workers and residents, including being sensitive to professional ethics, gender, cultural diversities and disabilities.
• Ability to work with others in a team environment, work rapidly for long periods, and work on several tasks at the same time.
• Ability to physically perform essential duties of the position, including walking/standing for long periods, close vision, bending, reaching, pushing/pulling/lifting/carrying objects weighing 25-50 pounds, hearing sounds/communication, and handling/grasping/fingering objects.
• Ability to work extended and weekend hours.
• Possession of a valid driver's license and demonstrated safe driving record.

II. RESPONSIBILITY:

Incumbent performs standard, recurring duties according to well-established policies and procedures with priorities determined by supervisor. Incumbent applies knowledge learned on the job and exercising some independent judgment in determining appropriate quantities of food to prepare. Some care and skill are required to prevent damage to kitchen equipment and injury to self and others.

III. PERSONAL WORK RELATIONSHIPS:

Incumbent maintains frequent contact with co-workers and residents for the purpose of exchanging information.

Incumbent reports directly to Executive Director. 

IV. PHYSICAL EFFORT:

Incumbent oversees food preparation and kitchen cleaning activities involving walking/standing for long periods, close vision, bending, reaching, pushing/pulling/lifting/carrying objects weighing 25-50 pounds, hearing sounds/communication, and handling/grasping/fingering objects.

V. WORKING CONDITIONS:

Incumbent performs duties in a group home kitchen involving periodic exposure to normal hazards of food preparation, such as cuts and burns. Safety precautions must be followed at all times to avoid injury to self and others. Incumbent works extended and/or weekend hours.