Cottage Kitchen Coordinator

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• Disposes of spoiled and/or outdated food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