About this role
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
• Must be at least 18 and a high school graduate or have G.E.D.
• Some additional training in culinary arts (vocational program apprenticeship or junior college) preferred.
• Must have 6 months of institutional or commercial cooking experience with demonstrated skill in quality food production and knowledge of quality standards.
• Must have 1 year of customer service experience.
• Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy.
• Must read, write and speak English in an understandable manner.
• Must demonstrate dependability and excellent communication and problem solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
• Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
• Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
• Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:
• Performs all assigned hot and cold food production duties efficiently to meet established operating hours and quality control standards; Reads and correctly interprets, production forecast records, service instructions, and special functions; Monitors/samples on a daily basis, all food served in Bistro and evaluates for wholesomeness, palatability, temperature, portion control, and presentation.
• Follows job flow charts daily and ensure all tasks are completed in accordance to the chart.
• Reads/correctly interprets/follows standardized recipes to ensure consistent product quality and yield.
• Utilizes a wide variety of cooking methods (baking/braising/sautéing) and equipment (grill, steamer) to prepare other menu items; Understands cooking properties and utilizes appropriate meat preparation methods to insure tenderness and optimal yield.
• Cooks to-order items and/or batch cooks meat, hot sandwiches, fried items and vegetables as required by menu; Prepares and assembles individual salads, cold plates, sandwiches, etc. daily.
• Clears Prospect Grill tables, cleaning, mopping of ceramic floors and stock pantry areas per safety and service policies/guidelines; fills and sets up dishwasher, scrapes and washes dishes, pots and pans and loads / unloads clean dishes and puts in storage, cleans and sanitizes equipment including dishwasher, food carts, refrigerator, sinks and work tables, washes/sanitized tables and chairs, empties garbage, and/ or uses carpet sweeper as needed.
• Assists with events by prepping and preparing bulk food as requested. May be needed to support catering events.
• Uses POS system for resident and visitors meals according to the procedures and meal charge schedule. Provides excellent customer service. Follows all established cash handling procedures.
• Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meat, produce and ready to eat items to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to insure that products are out of 40° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils; maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Performs dishwashing, pots/pans, and cleaning duties per sanitation and infection control standards checking for proper wash and rinse temperatures (140-190 degrees).
• Suggests menu and recipe ideas for inclusion; reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered.
• Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy.
• Maintains confidentiality of all department and organizational information.
• Knows and follows existing lines of communication and authority.
• Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
• Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.