Job Purpose
To prepare, cook and portion all hot and cold food items for the Residents, Participants, employee cafeteria, vending, volunteer special function meals and other duties as directed.

Performance Outcomes
____ *Reports to work in a clean uniform, with name tag, clean and proper shoes and hair net covering all hair.

____ *Responsible for proper handling and preparation of food in accordance with sanitary regulations.

____ *Under general supervision, prepares in specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner for all services.  This includes appetizers, soups, main entrees, vegetables, salads, sandwiches, breads, desserts, accompaniment items and other items as directed in a safe and sanitary manner.

____ *Daily reads and reviews menu, production sheets, leftover food items and recipes with Food Production Supervisor.

____ *Under general supervision, organizes and plans the work day to meet specific time deadlines and works according to needs in other production and service areas.

____ *Under general supervision, daily checks refrigerators and plans to correctly utilize left over food items.

____ *Prepares hot and cold food for regular and modified diets in the following categories:

- Resident/patient services of approximately 600 meals, including special requests, for breakfast, lunch & dinner.
- Cafeteria hot or cold food items to serve approximately 150-200 employees at lunch and vending requirements as directed.
- Special functions services for Administration, resident/participant, employees, and other activities  in the Home and the Heritage.

____ *Responsible for reducing excessive waste through portion control, preparation methods, etc..

____ *Responsible for knowing the actual quantities of hot and cold food items prepared, amounts used and leftover at the end of each meal service.  Keep an actual record on the production sheet in their respective columns.

____ *Responsible for food appearance, preparing and arranging in an attractive manner.

____ *Daily tastes all food items prepared with disposable spoons, to test quality standards.

____ *Daily places hot and cold food items in their respective positions on the trayline, pantry and Cafeteria service areas. 

____ *Continues hot or cold food preparation, using batch cooking methods and set-up during meal services as needed.  Remake hot or cold food items if run outs occur.

____ *Responsible for completion of advance preparation of food items such as cleaning, dicing and chopping vegetables for soups, entrees or vegetables and transferring frozen food items to respective coolers or storage area etc.  Responsible for ensuring one day/advance standard is followed.

____ Responsible for storage of food ingredients and utensils.

____ *Correctly stores leftover food items and other advance preparation by covering, labeling, dating and placing in proper refrigerator, freezer or storage area.
____ *Daily returns to the Production Supervisor in the Food Service Office, complete production and set-up sheet.

____ *Responsible for reporting malfunctions of equipment immediately.

____ *Responsible for completing monitors as required:
- Food Temperatures  - Blast Chiller
- Food Quality

____ *Responsible for obtaining temperatures of foods prepared.

____ *Responsible for daily, weekly and monthly cleaning schedule as outlined, returning all cleaning and soap detergent agents to storage area in dish room after each use.  Leaves work area clean and in order at the end of each work day. Responsible for any & all additional cleaning assigned by supervisors.

____ Maintains kitchen area cooler, freezer, storeroom and other employees work areas in clean and orderly manner.

____ *Directs the Production Assistant to set up accompaniment items and utensils required in each Service area.

____ Performs other duties as assigned by Supervisor

Core Tasks:
____ *Reliable, dependable and punctual in use of work time.

____ *Demonstrates initiative and cooperation in professional working relationships.

____ *Complies with applicable organizational policies and procedures ie: mandatory education, health requirement, HR  requirements.

____ *Demonstrates a commitment  of quality through participation on improvement teams and identifying  opportunities for improvement.

____ *Works to improve performance relative to the system’s organizational goals.

____ *Consistently delivers high quality service being responsive to customer needs.

____ *Prepare assigned food and menu in a safe and sanitary manner.

Working Conditions
While performing the duties of this job, the employee is occasionally exposed to strong odors; toxic or caustic chemicals,  cuts, burns and wet floors; wet and/or humid conditions and extreme heat.  The noise level in the work environment is usually loud. Employee is responsible for operation, correct usage and cleaning of all department equipment. to include;
Blender  Grill   Steamer  Braising Pan  Hot Food Tables
Steam Jacketed Kettles Broiler    Toaster  Juice Machine  Ceramic Tile
Knives  Meat Slicer  Wedge Master Can Opener  Dicer
Coffee Urn  Tomato Tamer  Counter Tops Sinks   Range Top 
Convection Ovens   Food Chopper  Shelves  Food Warmer  Utensils
Mixers & Attachments Thermometer

Qualifications
Education:
Minimum two years previous cooking experience. ASS degree preferred or an  equivalent combination of education and experience.  Familiarity with a variety of cooking methods and procedures.  Ability to prioritize production, timing, and delivery of food items to ensure freshness of food products and consistent quality.

Specific Requirements
HAACP Certification required.