POSITION SUMMARY
JOB TITLE:
Cuisineur
REPORTS TO:
Dining Experience Director
DEPARTMENTAL RESPONSIBILITIES:
Dining
SUMMARY:
Responsible for preparing residence meals in accordance with planned menus and sanitary
regulations. Assists with the ordering and purchasing of food and food service supplies. Reviews
dietary requirements of the Residents and assists in meeting dietary restrictions.
QUALIFICATION STANDARDS:
A. Knowledge, Skills and Abilities
Requires the knowledge and skill to prepare residence meals that are appetizing in
appearance and taste and meet Resident and ICC expectations. Must have the ability to
work within the established food budget. The ability to exercise good judgment and make
confident ethical decisions is essential. Must be able to effectively manage time in order to
complete multiple tasks. Requires the ability to communicate effectively, both orally and in
writing. Requires frequent lifting, bending, stretching, stooping and standing for long periods
of time.
B. Education
A high school diploma or G.E.D. is preferred.
C. Experience
At least one year cooking experience required.
D. Certificates/Licenses
Sanitation License if required in county or state employed.
ESSENTIAL FUNCTIONS:
The employee must be able to perform these essential functions with or without reasonable
accommodation by IntegraCare Corporation without posing a direct threat self or others.
1. Perform all duties and responsibilities with a positive attitude and demonstrates impeccable
ethics and integrity.
2. Prepares residence meals and special event food in accordance with sanitary regulations as
well as ICC policies and procedures.
3. Prepares meals and in accordance with established menus, standard recipes, established
inventories, portion control guidelines, ICC policies and procedures, and within sanitation
regulations.
4. Prepares residence meals and special event food to be appetizing in appearance and taste.
5. Assists in ordering and purchasing food and food service supplies and assists in inventory.
6. Meets with food service personnel as needed to identify and correct problem areas and/or
improvement of services.
Cuisineur – November 2018 2
7. Reviews the dietary requirements of each Resident on an on-going basis and assists in
planning for Residents’ diets.
8. Assures the stock level of staple and non-staple food and food service supplies are
maintained at adequate levels at all times.
9. Assists in daily or scheduled cleaning duties in the kitchen/dining area.
10. Maintains portion control within food service delivery.
11. Maintains food production books and ensures that team members are recording every meal
thoroughly and updating the book as necessary.
12. Ensures kitchen equipment is maintained in proper working condition.
13. Conducts tours in absence of management team members.
14. Attends required in-service trainings and orientations.
15. Responds to Residents’ requests.
16. Respects Residents’ rights, privacy and dignity.
EQUIPMENT NECESSARY TO OPERATE ESSENTIAL FUNCTIONS:
1. Ovens (convection and conventional)
2. Range
3. Flat Top
4. Broiler
5. Steamer
6. Steam Kettle
7. Tilt Skillet
8. Steam Table
9. Slicer
10. Mixer
11. Toaster
12. Microwave Oven
13. Refrigeration
14. Dish Machine
15. Cutlery
PHYSICAL DEMANDS:
LIFTING NEVER
0%
RARELY
1% -
10%
OCCASIONALY
11% - 33%
FREQUENTLY
34% - 66%
CONTINUOUSLY
67%+
MOST
FREQUENTLY
LIFTED
OBJECTS,
COMMENTS
0 - 10 lbs. X Food supplies,
boxes,
11 - 20 lbs. X kitchenware
21 - 50 lbs. X
51 - 100 lbs. X
100+ lbs. X
CARRYING NEVER
0%
RARELY
1% -
10%
OCCASIONALY
11% - 33%
FREQUENTLY
34% - 66%
CONTINUOUSLY
67%+
MOST
FREQUENTLY
CARRIED
Cuisineur – November 2018 3
OBJECTS,
COMMENTS
0 - 10 lbs. X Food supplies,
boxes,
11 - 20 lbs. X kitchenware
21 - 50 lbs. X
51 - 100 lbs. X
100+ lbs. X
FREQUENCY NEVER
0%
RARELY
1% -
10%
OCCASIONALY
11% - 33%
FREQUENTLY
34% - 66%
CONTINUOUSLY
67%+
COMMENTS
Bending X
Climbing X
Crawling X
Kneeling X
Squatting X
Reaching X
Twisting X
Push/Pull X
HOURS PER DAY ON A REGULAR SHIFT COMMENTS
Sitting 0 to 2 hours per day Requires
extensive
standing and
walking
Standing 2 to 4 hours per day
Walking 2 to 4 hours per day
SENSORY REQUIREMENTS: Requires normal vision range and hearing ability.
WORKING CONDITIONS/ENVIRONMENTAL EXPOSURES: Exposed to kitchen machinery, hot grills and
ovens, high noise level at peak times. Slight exposure to cleaning chemicals.
I understand that the intent of this job description is to provide a reasonable explanation of the
responsibilities of this job. I understand that I may be asked to perform tasks other than th
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