Cook

POSITION SUMMARY:
Oversee the menu planning, food ordering and the sanitary conditions of the kitchen for UVM McClure Miller Respite House.

MINIMUM QUALIFICATION STANDARDS:
I. Education:
High School Diploma
II. Experience:
Minimum one to two years’ experience in the food service industry; or a combination of education and experience from which comparable knowledge and skills are acquired
III. License Requirements:
Nutritional study certificate desired
IV. General:
• Must demonstrate and maintain any required competency
• Able to speak, read and write in English
• Be honest, self-directed, possess initiative, display good judgment and a positive attitude toward daily activities
• Have the ability to communicate clearly and effectively both orally and in written work
• Be able to work cooperatively and in a productive manner with organization’s employees, clients, customers and the general public
• Maintain satisfactory standing with the Adult Abuse Registry, Child Abuse & Neglect Registry, Vermont Criminal Information Center and OIG
• Be free from the illegal use and effects of drugs and alcohol in the workplace
• Be able to carry out the functions of this job without risk of harm to the health and safety of self and others
• Hold a valid driver’s license and have a reliable, registered vehicle with insurance as required by the organization, and appropriate to position
• Knowledge of the physical, emotional and psychological needs of individuals who are dying as well as of their family and/or a clear interest in training in this field
WORKING CONDITIONS:
1. Traveling may be required
2. May work in community based settings, and clients’ homes and outdoors
3. May work during non-business hours
4. May experience:
• Hostile and emotionally upset clients, family members, visitors and staff
• Stress due to a demanding profession
• An exposure to blood-borne pathogens
• A variety of environmental exposures such as inclement weather, animals, firearms, tobacco use, dust, and other client based activities and preferences
ESSENTIAL PHYSICAL REQUIREMENTS:
1. Must walk, sit, stand, bend, lift and move intermittently during working hours
2. Must have the ability to push, pull and lift from the floor, up to a total of 50 pounds and be able to move with the weight, as to organization’s standards
3. Climbing-be able to navigate stairs of varying heights and degrees
4. Balancing-be able to maintain balance
5. Kneeling, crouching, stooping, twisting, reaching below waist level, reaching overhead and reaching torso level
6. Manual finger dexterity-will need dexterity to perform duties and use equipment
7. Visual acuity-will need sufficient eyesight to drive a car, use office equipment and perform duties
8. Auditory acuity- will need to assist individuals in person and by telephone
PERFORMANCE REQUIREMENTS:
I. Performance Standards:
• Prepare 5 weekday evening meals for residents of UVM McClure Miller Respite House: Plan nutritious menus, work within a budget to order food, prepare meals, assist with clean-up, etc.
• Prepare complimentary desserts and supplemental lunch soups
• Prepare in advance the weekend evening meals and supplemental meal components
• Maintain an inventory of stock items for the kitchen as well as other household items. Generate shopping lists for volunteer shoppers
• Maintain and organize the sanitary conditions of the kitchen. Ensure proper food preparation and storage, as well as maintain the cooking environment
• Other duties as requested by supervisor
II. Professional Accountability:
• Demonstrates a commitment to the mission and values of the organization
• Complies with all organization policies and procedures
• Demonstrates respectful and effective communication in all interactions
• Protects the privacy and confidentiality of clients, co-workers and organization’s operations
• Complies with organization’s policies to protect confidentiality, integrity, availability and security of all protected health information
• Organization’s security official
• Conducts him/herself in a safe manner by adhering to all safety practices, rules and standards
• Demonstrates a commitment to quality and proactively seeks to make improvements to systems and processes
• Reports to work on time, provides advance notice for time off, accurately reports time and attendance and appropriately manages paid time off (if applicable) in accordance with organization’s policy
• Demonstrates a commitment to integrity in work habits and use of organization’s resources
• Performs duties as assigned that may be outside his/her principle responsibilities
• Meets own learning needs. Participates in educational programs of the organization, including completion of all mandatory competencies, education or training
• Effectively communicates to transfer information, provide guidance and resolve conflicts
• Reports concerns and complaints regarding abuse, neglect and exploitation in accordance with Vermont State Law and the organization
• Enhance or improve organization’s services by participating in team meetings, projects and committees
• Contributes to a positive work environment and responds in a constructive manner to change
• Documents the provision care and services in accordance to organization’s policy