Cook/Chef

STATUS: Full-Time, Hourly
Location: Chardon, OH

GENERAL SUMMARY

The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures.

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PRINCIPAL DUTIES AND RESPONSIBILITIES

1. Upholds the mission and values of SND USA.
2. Integrates the charism, values, mission and philosophy of the Sisters of Noter Dame in all services.
3. Prepares food for regular and therapeutic diets according to the planned menu,
4. Prepares food using proper food handling and food safety techniques according to established policies and regulations.
5. Utilizes standardized recipes in the preparation of foods for regular and therapeutic diets,
6. Ensures proper quantities of food are prepared.
7. Makes only authorized substitutions to the planned menu and records the substitution according to established policy.
8. Ensures that food is prepared in accordance with established time schedules.
9. Keeps work area clean and uncluttered during preparation and service of food.
10. Uses the correct portion control utensils during the preparation and service of food.
11. Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.
12. Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established policy.
13. Serves food according to the planned menu/spreadsheet and the residents’ food preferences and diet orders.
14. Ensures that food is served in an attractive, appetizing manner.
15. Ensures that meals are sent form the kitchen or serving area according to established time schedules.
16. Performs assigned cleaning assignments according to established policies and procedures and utilizing the proper cleaning chemicals.
17. Ensures that the department is maintained in a clean manner according to established policies.
18. Labels, dates and stores food properly according to established policies.
19. Ensures that the refrigerator /freezer temperatures are within the appropriate range and reports any discrepancies to the supervisor.
20. Ensures that food storage areas are kept clean and properly arranged at all times.
21. Ensures that an adequate supply of food, supplies, etc. is available at all times. Reports inadequate stock levels to manager in a timely manner.
22. Reports all hazardous conditions/equipment to the supervisor and/or maintenance as directed.
23. Reports all malfunctioning equipment to the manager.
24. Completes all work assignments within scheduled time frames.
25. Adheres to the departmental dress code.
26. Interprets department policies and procedures to personnel, residents, families, etc. as necessary.
27. Develops and maintains a good working relationship and cooperative attitude with departmental personnel, as well as other departments within the facility.
28. Performs other duties as deemed necessary and appropriate, or as may be directed by the manager

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

1. High school diploma or equivalent.
2. Demonstrated ability to read and write.
3. One year work experience in a related food services field.
4. Ability to understand verbal and written instructions.
5. Demonstrated initiative and aptitude for food preparation and other routine tasks.

WORKING CONDITIONS

This position entails and weekend work.  Must live the mission of SND USA and maintain and build a positive work environment. 

1. Must possess sufficient physical ability to perform necessary, lifting, as position requires.
2. Could be required to work at any satellite SND facility.
3. Repetitive lifting of 25 lbs.

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