Job Summary:
This cook position calls to serve nutritional meals to the sisters and their guests. The cook participates in creating the weekly menu according to the guidelines given by the Food Service Director. He/she needs to be open to perform all tasks needed to keep the kitchen and dining room area clean and orderly, which includes tasks such as putting away foods after meals and sweeping and mopping the kitchen floors.
Principal Responsibilities:
Assists in preparing and cooking the main meals of breakfast, lunch and/or supper at the direction of the Food Service Director. This includes preparing food for special diets.
Bakes and prepares desserts according to the menu provided.
Replenishes dining room items as needed.
Cleans equipment, utensils, pots, pans and any items for cooking after each use.
Responsible for cleaning the oven.
Assists with cleaning the refrigerator.
Maintains, restocks and rotates pantry items.
Take away food from the warmer after the sisters served themselves at lunch and supper. After supper, also take away the salad bar.
Prepares vegetables and fruits for freezing or jarring of overstock perishables as needed and directed.
Assists with the unloading and checking on the condition of the fresh stock.
Collects freezer items according to the menu.
Make a note of the food and other supplies needed and ensure they are on the appropriate list.
Sweep and mop kitchen floors in the afternoon.
Assists with special events such as banquets, receptions, etc.
Wash the worktables with hot soapy water at the end of each day.
Assists with taking out the kitchen garbage each day.
Performs any other task associated with the kitchen upon the request of the Food Service Director.
Knowledge Skills and Abilities Required:
Previous cooking experience
Ability to organize assigned tasks in a timely manner.
Ability to plan, change and execute plans as needed.
Ability to make independent decisions when circumstances warrant such actions.
Ability to cope with the mental and emotional stress of the schedules and the position in general.
Ability to approach people in a manner, which creates harmony, promotes cooperation and encourages feelings of acceptance and self-worth.
Ability to handle the constant walking, standing, bending and squatting required.
Flexibility regarding changes in the schedule, menus, and number of persons being served.
Knowledge of safe food handling and the sources and causes of food contamination and poisoning.
Ability to prepare vegetables, fruits, salads and meat, insuring both economic use and satisfactory results.
Ability to follow instructions, recipes, and ability to modify recipes for the number of persons being served.
Ability to work alone and /or with others.
Ability to see what needs to be done and the willingness to do it.
Ability to use perishable food items in a timely manner: first in first out rotation.
Ability to use standard kitchen appliances.
Ability to lift and carry up to 50 pounds.
Ability to use available ingredients in and economic and creative manner.
Ability to work flexible hours that may include weekend rotation.
Working Conditions: At times the kitchen can be noisy and extremes in temperature can be experienced, especially when you are going in and out of the freezer, refrigerator, and when using the ovens, etc.
There are sharp instruments and various equipment and appliances.
There is exposure to laundry/dish washing detergents and chemicals.