Cottage Cook Lead

Description

SUMMARY:  

Oversees the meal production in all cottages on the Legacy Campus, ensuring these cottages have excellent food, service and maintain compliance that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained.

ESSENTIAL JOB FUNCTION: Cottage Maintenance

• Collects and delivers food ingredients and supplies from storeroom/Lillis Center cooler/freezer as required for weekly operations for all 8 cottages
• Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation 
• Assists with Cottage Kitchen Coordinators (CKC) schedules. Assists with the schedule and finding coverage for open shifts. 
• Assists Nursing Admin with survey when needed for culinary at the Cottages 
• Assists with meal preparation for special cottage events/holidays as needed
• Prepares meals in accordance with special diet statements when necessary
• Receives and places the food order and ensures that all ordered items are received for all 8 cottages. 

ESSENTIAL JOB FUNCTION: Kitchen sanitation and safety

• Monitors for cleanliness in work areas, utensils, and equipment
• Practices appropriate sanitation and safety techniques in accord with Serv Safe
• Practices appropriate knife and equipment safety at all times
• Performs daily and weekly cleaning checks
• Monitors labeling of all foods appropriately
• Monitors equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage
• Checks for and disposes of spoiled and/or outdated food for all cottages working with CKC

ESSENTIAL JOB FUNCTION: Communication, Record Keeping, Maintenance

• Maintains, monitor and track all production records, food temperature logs, menus, all coolers/freezers inclusive of Lillis center, 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: 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

REQUIREMENTS:

Minimum Requirements: High School diploma or GED preferred. At least 2 years in a kitchen/restaurant/food service management setting required. Already has, or obtains, Serv Safe Certification within the first 6 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