Cook - Part-time Job at SHARON S RICHARDSON HOSPICE in Sheboygan Falls

REPORTS TO: Dining Services Manager

POSITION SUMMARY: Under the direction of the Dining Services Manager/Head Chef, the Cook will assist in preparing of meals, including serving and clean-up within the Food Service Department. This position also involves maintaining knowledge and assuring compliance with all agency policies and procedures, OSHA, state and federal safety and health requirements and educational and certification requirements as required. The schedule for this position includes every 3rd weekend and availability between 7am - 6pm.

Essential Duties:

1. Follows standardized recipes while preparing hot and cold food items, soups and sauces.
2. Prepares, stores, and handles food, soups, sauces, and produce menu items required by meal period.
3. Stocks station and line food product required for meal period menu production and prepares all garnishes for menu items.
4. Assists throughout the kitchen as required to meet production requirements and to assist management with projects as requested.
5. Assists in maintaining appropriate records of meal purchases.
6. Maintain high standard of safety practices when it comes to food preparation, equipment operation and the sanitary conditions of the kitchen.
7. Willingness to perform routine, repetitive tasks with frequent interruptions.
8. Welcome and assist all who enter the kitchen/dining room with warm, professional, and pleasant demeanor.
9. All other duties as assigned.

Professional Development

1. Participates in SSRCH-provided education and employee meetings.

Working Conditions

1. Physical Requirements: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Must be able to lift and/or carry 50 to 75 pounds. Must be free from infection or diseases.
2. Mental Requirements: Read, speak, write and understand English; ability to add, subtract, multiply, divide and work with fractions; ability to follow recipe directions, diet orders, and work assignments; must function independently without supervision.
3. Working/Environmental Conditions: Fast-paced changing environment, with multiple directives from several disciplines. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
4. Machines, Equipment, Tools Used: Standard kitchen tools, refrigerated storage areas, ovens, ranges, dish-washing machines, steam tables.
5. Exposures: Possible exposure to communicable diseases or infections. Reasonably anticipated exposure to hazardous equipment, assorted chemicals, and cleaning agents, gases/vapors and other pollutants.
6. Personal Protective Equipment Required: gloves, hair coverings as required.
7. Availability: Required to work flexible hours. Must be available to participate in the rotation of hours as needed to meet the patient and patrons needs.

Professional Qualifications

1. Certificate/Degree/License Requirements: High School Diploma or equivalent required: associate’s degree in Food Service or related field is preferred. Certified in credited sanitation course and ServSafe Certification preferred.
2. Experience Requirements: Experience in menu planning, cooking, serving and cleanup is strongly preferred. One to three years’ food service experience in a healthcare setting is preferred. Ability to operate all equipment in a safe manner.
3. Communicative Skills: Ability to work and interact effectively with others. Ability to maintain confidentiality per the Sharon S Richardson Community Hospice.