Line Cook – Café (FT40)

Essential Duties/Major Accountabilities

• Prepares, stores, and disposes of food using proper food handling, labeling and safety techniques according to established policies and procedures.
• Ensures that food is served in an attractive, appetizing manner.
• Uses proper tasting technique to ensure quality taste and palatability prior to service.
• Maintains the proper temperature of food during preparation and service.
• Records food temperatures according to established policy.
• Maintains refrigerator/freezer units with an internal thermometer, ensuring they are within appropriate ranges and documenting according to policy.
• Affixes invoices for incoming food and supplies as directed by the supervisor.
• Performs assigned cleaning tasks and utilizes the correct cleaning chemicals.
• Maintains food service equipment and workspaces in a clean and safe condition at all times.
• Washes pots, pans, serving utensils, etc. according to established procedures for manual and automatic dishwashing as needed.
• Responsible for opening and/or closing the Café, including turning on and off all cooking equipment and lights in the Café area.
• Ensures compliance with regulations governing the Food Service operations.
• Affixes menus for Café specials.
• Affirms a safe and sanitary environment in Café for all residents, employees, and visitors.
• Affirms that foods and supplies are handled according to Federal, State, and Local regulations.
• Promptly reports equipment or facility damage to the supervisor.

Minimum Required Qualifications

• A high school diploma or equivalent is preferred.
• Must have current Serv-Safe certification.
• Should have previous experience in Food Service Operations.
• One year experience in a fast-paced Café, restaurant, or similar food service environment.

Additional Knowledge, Skills and Abilities

• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies and personnel, and the general public.
• Must be knowledgeable of laws, regulations, and guidelines that pertain to long-term care.
• Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, and procedures, etc., that are necessary for providing quality care.
• Must have patience, tact, a cheerful disposition, and enthusiasm, as well as the willingness to handle difficult residents.
• Must be willing to seek new methods and principles and the willingness to incorporate them into the Dietary practices.
• Must maintain professional competence through participation in programs of continuing education.
• Must possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, and decimals.
• Must function independently, and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.

Physical Requirements

• Must be able to move intermittently throughout the workday.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
• Must be in good general health and demonstrate emotional stability.
• Must be able to lift, push, pull and move equipment, supplies etc., in excess of 50 pounds.
• Must be able to assist in the evacuation of residents.
• Works in all Kitchen Areas.
• Slip Resistant Shoes are required.
• Sits, stands, bends, lifts, and moves intermittently during working hours.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.