Cook, full-time, Lincoln

                                                                   JOB DESCRIPTION

Job Title:  Cook                                                                                          
Job Code:   880136      
Immediate Supervisor: Food Services Manager                                                
Status: Non-Exempt


DEPARTMENT FUNCTION/JOB OVERVIEW

Responsible for safe, accurate and consistent storage and preparation of food supplies for all service areas of FNS. Work requires walking, stooping, lifting up to 50 pounds, and standing.  Work requires alternate weekends and holidays. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Work will be performed in an ethical and legal manner following organizational policies, processes, protocols and procedures. Responsible for quality service delivery and internal/external customer relations for Madonna as a whole, including upholding the mission and values for the department and facility.

ESSENTIAL FUNCTIONS

1. Coordinates preparation of breakfast, lunch, and dinner food items in required amounts.  Create food items as close to service delivery times as possible to ensure products quality and freshness.
2. Coordinates flow of work to meet documented meal schedules.
3. Documents over and under production quantities on production sheets, inputs data into computer.
4. Prepares food according to recipes and production sheets per department policy.
5. Complies with all HACCP policies and procedures
6. Supports rotation of food and supplies on shelves according to first in/first out procedure.
7. Communicates needs to maintain adequate inventory.
8. Follows the freezer pull schedule.
9. Supports and maintains retail air cooler inventory.
10. May use production software to enter pre and post-production data.
11. Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care.
12. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department.
13. Participates in routine production meetings.
14. Assists with delivery of meals and groceries.  (Lincoln only)
15. Organizes, cleans, and sanitizes equipment and work area according to established guidelines.
16. Maintains clean and orderly storage areas including storerooms, coolers and freezers.
17. Completes Quality Assurance forms to monitor safe food production standards are consistently followed.
18. Accurately performs monthly physical inventory of all food and supplies.
19. May assemble grocery and supply orders according to established guidelines and deadlines.
20. Handles return of unused supplies back to storeroom.
21. Follows and completes routine cleaning assignments.
22. Attends non-mandatory and mandatory in-services according to established departmental guidelines.
23. Maintains a safe environment for the department.
24. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury.
    
    
    PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS
    
    Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds.  Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces.  Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels.  Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet.  Frequent grasping of both hands requiring normal grip strength based on national averages.  Frequent stooping, bending, and twisting are required.  Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required.  Nearly 100% of work is inside.  Frequently hot and humid.  Exposure to chemicals, boiling water, steam and wet floors.
    
    
    QUALIFICATIONS (Education/training and/or Experience)
    
    High School equivalency preferred.  Six months work experience in institutional food service setting preferred.  Six months education and training in quantity food preparation and diet therapy desirable.  Must have ability to produce standardized food products.  Must possess ability to follow written and verbal instructions.  Computer skills preferred. Current Prep/Cook Food Handler Permit if required by the county. 
    
    Background checks are conducted.  When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.