FOOD SERVICE WORKER

Description

GENERAL STATEMENT OF DUTIES:

The Cook will be responsible for the timely preparation of and service of meals, maintaining an adequate inventory of foodstuffs and kitchen supplies, and maintaining the kitchen, pantry, storerooms, and dining area in a clean and orderly fashion to comply with Health Department regulations. The Cook should demonstrate professional conduct in relationships with trainees/clients. The Cook will communicate needs for maintenance and repair of equipment and report deficiencies and other concerns to the Food Service Manager. The Cook will uphold the mission, philosophy and goals of the organization while maintaining strict confidentiality of personnel and trainee/client data and information in the performance of assigned duties.

Major Duties And Responsibilities

• Prepare and serve meals promptly according to the organization schedule.
• Secure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.
• Perform all duties in compliance with Health Department Regulations and Standards.
• Maintain a professionally appropriate relationship with the trainees/clients.
• Communicate needs, concerns, or problems to the Food Service Manager.
• Maintain information gained through observation and direct contact with trainees/clients confidentially.
• Reports immediately difficulty or problems with a trainee/client to the Residential representative on duty.
• Clean kitchen appliances, cooking utensils, and dishes following each meal.
• Store, stock supplies when received. Inform Food Service Manager of low inventories.
• Discharge duties in accordance with Moody Neuro organizational policy, CARF and other accrediting bodies.
• In the absence of the Food Service Manager the Senior Cook shall assume responsibility for the Food Service Department.
• Other duties as assigned.
  
  

Qualifications

Required knowledge, Skills and Abilities:

• CPR and First Aid Certified within the first 30 days of employment if not currently certified.
• Ability to prepare a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.
• Knowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.
• Ability to maintain kitchen area and equipment in clean, orderly fashion.
• Ability to comply with the organization's schedule for serving meals.
• Establish and maintain through inventory system with periodic updates to the Food Service Manager.
• Ability to lift up to 50 pounds of food.
• Ability to communicate in English.
• Posses basic math skills.
  
  

Education

Prefer courses in Culinary Arts or Hotel/Restaurant Management

Experience

At least one year experience in cooking, serving, and kitchen clean-up process in a commercial or institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.

DEMANDS AND CHARACTERISTICS OF WORK, EQUIPMENT USAGE, AND WORK ENVIRONMENT.

PERCENTAGE OF WORK TIME (1-33%)

• Sitting
• Climbing (Ascending/Descending)
• Using leg muscles frequently or for extended periods
• Using back muscles frequently or for extended periods
  
  

PERCENTAGE OF WORK TIME (34-66%)

• Twisting
• Lifting/Carrying
• Pushing/Pulling
• Bending/Stooping
  
  

PERCENTAGE OF WORK TIME (67-100%)

• Standing/Walking
• Using arm muscles frequently or for extended periods
  
  

LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (1-33%)

• 21 - 30 Pounds
• 31 - 40 Pounds
• 41 - 50 Pounds
• 51 - Pounds or more
  
  

LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (34-66%)

• 11 - 20 Pounds
  
  

LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift a trainee/client without assistance. (67-100%)

• 2 - 10 Pounds
  
  

DOES THIS JOB REQUIRE? (1-33%)

• Working outdoors
• Working near radiation sources
• Potential exposure to communicable diseases
• Working with hazardous waste materials
• Utilizing essential upgraded or adaptive equipment as industry standards require
• Operating vehicle
  
  

DOES THIS JOB REQUIRE? (34-66%)

• Working with or near chemicals
  
  

DOES THIS JOB REQUIRE? (67-100%)

• Working in hot, cold, wet surrounds
• Using hand tools
• Potential for cuts and bruises
  
  

EXCHANGE OF IDEAS (67-100%)

• Ability to express or exchange ideas
• Ability to understand communication of others with or without adaptive devices.
• Obtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects with or without adaptive devices. The major visual functions are:
• Acuity, far - clarity of vision at 20 feet or more.
• Acuity, near - clarity of vision at 20 inches or less.
• Depth perception - three-dimensional vision. The ability to judge distance and space relationships so as to see objects where and as they actually are they actually are.
• Field of vision - the area that can be seen up and down or to the right or left while the eyes are fixed on a given point.
• Accommodation - adjustment of the lens of the eye to bring an object into sharp focus. This item is especially important when doing near-point work at varying distances from the eye.
• Color vision - the ability to identify and distinguish colors.
• Regular Attendance
• Punctuality
• Ability to do Math
• Literate