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POSITION
DESCRIPTION
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POSITION
SUMMARY: Task assignments may include cafeteria cook, patient cook, baker, grill
cook, catering cook or prep cook. In
general, is responsible for safely preparing food according to recipe and
projected amounts. Ensures food served at proper temperature and documents
temperatures. Stores food according to
FDA Food Code and department policies.
Cleans area and equipment as assigned.
Works with manager to improve food quality, try new recipes and
control cost. Serves customers in
polite and friendly manner. |
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MINIMUM
QUALIFICATIONS: |
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EDUCATION,
CERTIFICATION, AND/OR LICENSURE: |
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1. |
Must
have a valid Food Service Worker Permit (FSWP) from Monongalia County Health
Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later
than the first Wednesday of employment* and a permanent MCHD FSWP within 1
month of start date (next available class).
Must have a valid MCHD FSWP throughout employment. *Until a Temporary
FSWP is obtained: May not handle exposed food or any food contact surface,
equipment or utensil; May be trained on tray delivery and complete general
department orientation. |
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2. |
Successfully
pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based
criminal background check if assigned to Child Development Center, Chestnut
Ridge Center, or Center for Hope and Healing. |
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PREFERRED
QUALIFICATIONS: |
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EDUCATION, CERTIFICATION, AND/OR LICENSURE: |
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1. |
High School
Diploma or Equivalent preferred. |
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EXPERIENCE: |
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1. |
2 years
quantity cooking experience preferred (hot production). |
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CORE DUTIES AND RESPONSIBILITIES: The
statements described here are intended to describe the general nature of work
being performed by people assigned to this position. They are not intended to be constructed as
an all-inclusive list of all responsibilities and duties. Other duties may be assigned. |
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1. |
Ensures all work areas are prepared
for operation, per task assignment. |
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2. |
Sets up bars and lines. |
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3. |
Restocks,
cleans and straightens as necessary. Completes cleaning assignments. |
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4. |
Gathers
ingredients efficiently according to recipe. |
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5. |
Checks
coolers for leftovers and plans for use. |
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6. |
Produces and
maintains quality food and beverage products. |
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7. |
Prepares attractive and appetizing
foods utilizing quality ingredients. |
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8. |
Prepares timely products, fresh
throughout service and not in excess (batch production). |
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9. |
Follows menu cycle and projected
servings. |
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10. |
Utilizes standardized recipes, with
special attention to modified diets, Ornish menus and advertised healthy
items. |
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11. |
Correctly portions food. |
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12. |
Properly
stores, labels and dates leftovers and products to cool. Follows MCHD rules for cooling. |
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13. |
Provides quality services to result in
customer/patient satisfaction. |
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14. |
Serve customers in a timely manner,
following customer service training. |
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15. |
Addresses
complaints in a polite professional manner. |
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16. |
Documents
temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly;
acts on issues. |
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17. |
On room service line ensures plates
are hot, properly garnished, diet restrictions followed and plate has overall
appealing appearance (nothing dry, not messy). Keeps pace with rest of meal
assembly; able to maintain 2.5 to 3 trays per minute in peak times. |
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18. |
Merchandises area through: Attractive
and orderly arrangement. Keeps area clean throughout service. |
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19. |
Merchandises area through: Attractive
and informative displays and garnishes (includes signage, labels, and price
stickers in retail areas). |
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20. |
Communicates
with servers regarding portion size, number of pans prepared, location of
pans, and ingredients. During serving
period, checks with service staff to determine if more of an item should be
prepared to prevent run-outs. |
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21. |
Ensures that all activities meet
sanitation, safety and quality control guidelines set forth by MCHD and
departmental policies. |
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22. |
May be asked
to perform duties typical of dietetic assistants and dietetic specialists. |
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PHYSICAL REQUIREMENTS: The physical
demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions. |
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1. |
Ability to
lift, push and pull 50 lbs. |
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WORKING ENVIRONMENT: The work
environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions. |
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1. |
Ability to effectively work in noisy setting and under deadline pressures. |
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2. |
Ability to
stand for up to 100% of the working day. |
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3. |
May encounter
temperature variations such as entering the freezer, refrigerators and
cooking with steam jacketed kettles, grill, etc. |
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4. |
Work area
may be hot, cold, and/or wet. |
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SKILLS AND ABILITIES: |
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1. |
Ability to read and follow a recipe. |
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2. |
Basic computer skills (email, Cbord for
recipes). |
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3. |
Ability to understand written and oral
communication. |
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Date Reviewed/Revised: July 2022 |