Cottage Kitchen Coordinator at St. John's… · Location…

DEPARTMENT: COTTAGES POSITION TITLE: COTTAGE KITCHEN COORDINATOR

RESPONSIBLE TO: COTTAGE MANAGER

EXPOSURE LEVEL: CATEGORY III

EXEMPTION STATUS: NON-EXEMPT ______________________________________________________________________________________

SUMMARY:
Produces quality food for residents, staff, and guests of St. John’s United. Prepares, seasons, cooks, fries, bakes a wide variety of meats, vegetables, soups, breakfast dishes, and other food items that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained.

ESSENTIAL JOB FUNCTION: Food Production • Collects food ingredients and supplies from storeroom as required for daily operations • Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities • Seasons and prepares a wide variety of foods consistent with the menu • Measures, weighs and combines ingredients for quantity preparation • Slices, grinds, and cooks meats and vegetables using a full range of cooking methods
• Tests foods being cooked for quality • Ensures that food is properly stored, labeled and dated. • Prepares and bakes simple baked goods • Assists with meal preparation for special events/holidays • Prepares meals in accordance with special diet statements • Maintains cleanliness with Kitchen, Dining, and Common areas of the Cottage

ESSENTIAL JOB FUNCTION: Kitchen sanitation and safety • Maintains clean work areas, utensils, and equipment • Practices appropriate sanitation and safety techniques in accord with Serv Safe • Obtains Serv Safe Certification within 6 months of employment • Practices appropriate knife and equipment safety at all times • Performs daily and weekly cleaning duties as assigned • Deep cleans Kitchen, Dining, Food Storage (including refrigerators/freezers), and Common area at least 2 times per month • Disposes of spoiled and/or outdated food • Protects equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage • Maintains production records, food temperature logs, menus, and other record keeping • Attends to day to day problems and needs concerning equipment and food supplies, including minor repairs to equipment or reporting equipment needs to supervisor

ESSENTIAL JOB FUNCTION: Resident Care (required) • Assist with getting residents to the dining area when needed • Assists with feeding when needed

ESSENTIAL JOB FUNCTION: Resident Care (preferred) • Provides effective, timely, and quality health care assistance and related support for residents of the Assisted and Independent Living Facilities
• If certified as a CNA, must maintain certification and continued education on resident care related issues

ESSENTIAL JOB FUNCTION: Safety • Obeys safety rules of St John’s United • Identifies, reports, and/or corrects obvious safety hazards • Attends mandatory safety in-services • Utilizes proper body mechanics when stocking supplies or carrying items

ESSENTIAL JOB FUNCTION: Mission/Customer Service • Supports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animals • Follows the St John’s Guidelines for Customer Service *Let the Mission be your guide *Make eye contact and smile *Greet & welcome each and every person *Seek out personal contact *Provide immediate service-listen & act *Use appropriate body language at all times *Be gracious to each & every person

ESSENTIAL JOB FUNCTION: Employee Responsibilities • Follows policy and procedures on annual TB testing • Follows policy and procedures on annual influenza vaccinations • Attends all mandatory in-services • Complies with all certification and training requirements • Performs other duties as assigned by the person in charge of area where work is being done

REQUIREMENTS: Minimum Requirements: High School diploma or GED preferred. Prior experience cooking in a kitchen/restaurant/food service setting required. Certification of St. John’s feeding program, and transfer training within first 3 months of employment.

Knowledge, skills, and abilities required:
• Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, slicers, etc • Ability to understand diet statements, recipes and menus • Ability to understand written and verbal communication
• Ability to communicate and interact effectively in a professional manner • Ability to work independently and in a team • Ability to lift and manipulate heavy objects • Ability to prepare and bake a variety of foods • Skill in cooking and preparing a variety of foods • Knowledge of food preparation and presentation methods, techniques, and quality standards • Skill in organization, coordinating, and time management • Ability to understand and follow safety policies and procedures • Ability to perform basic arithmetic computation, and adjust recipes

PHYSICAL DEMANDS: • Requires moderate physical work more than 70% of the time, including lifting up to 25 pounds regularly and up to 50 pounds occasionally, standing, carrying, lifting, walking, and bending for prolonged periods of time.

WORKING CONDITIONS: • Work involves some exposure to extreme temperatures, dirt, fumes, smoke, unpleasant odors, and/or loud noises • Work involves minimal exposure to hazards, bloodborne pathogens, or physical risks, which require following basic safety precautions • Normal health care and food service environment • Work involves exposure to plants and animals within the environment