Assist in meal preparation and the production of snacks and desserts for residents according to recipes.

ESSENTIAL DUTIES AND RESPONSIBILITIES

·         Consistently provides exemplary customer service to both internal and external customers.

·         Prepares all cold menu items as per production tallies and recipes.

·         Prepares specialty request items, desserts, and snacks per production tallies and par levels following standardized recipes.

·         Presents food in an aesthetically pleasing manner.

·         Maintains a clean, sanitary environment that complies with regulatory requirements.

·         Ability to manage time effectively and prioritize assigned tasks as needed.

·         Responsible for maintaining safe time/temperature control of potentially hazardous foods.

·         Assists with the Meals on Wheels program, including managing inventory, creating weekly menus, plating food items, coordinating with volunteers, and bagging meals for delivery.

·         Assist the cooks when necessary, following standardized recipes and Kosher law.

·         Attends in-service programs and meetings as required.

·         Performs all other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

LANGUAGE SKILLS

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts and to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

·         ServSafe or SafeStaff food handler certification required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the primary functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform their primary functions.  While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear.  The employee frequently is required to walk and reach with hands and arms.  The employee is occasionally required to stand; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and color vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the primary functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform their primary functions.  While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, and the risk of electrical shock.  The noise level in the work environment is usually moderate.