Dining Services - Cafe Cook Per Diem
Company: St. Ann's Community
Posted on: November 25, 2022
Dining Services - Cafe Cook Per Diem
1500 Portland Ave, Rochester, NY 14621, USA
Thursday, March 24, 2022
To prepare, cook and portion all hot and cold food items for the
Residents, Patients, Participants, employee cafeteria, and to
volunteer for special function meals and other duties as
To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. Every effort has been
made to identify the essential functions of this position
(signified by an asterisk). However, it in no way states or implies
that these are the only duties you will be required to perform. The
omission of specific statements of duties does not exclude them
from the position if the work is similar, related or is an
essential function of the position. Reasonable accommodations may
be made to enable individuals with disabilities to perform the
ESSENTIAL JOB FUNCTIONS:
Reports to work in a clean uniform, with name tag, clean and proper
shoes and hair net covering all hair.
Responsible for proper handling and preparation of food in
accordance with sanitary regulations.
Under general supervision, prepares in specified amounts according
to recipes, hot and cold food items for breakfast, lunch and dinner
for all services. This includes appetizers, soups, main entrees,
vegetables, salads, sandwiches, breads, desserts, accompaniment
items and other items as directed in a safe and sanitary
Daily reads and reviews menu, production sheets, leftover food
items and recipes with Cook Team Leader and/or Executive Chef.
Under general supervision, organizes and plans the work day to meet
specific time deadlines and works according to needs in other
production and service areas.
Under general supervision, daily checks refrigerators and plans to
correctly utilize left over food items.
Prepares hot and cold food for regular and modified diets in the
Cafeteria hot or cold food items to serve approximately 150-200
employees at lunch and vending requirements as directed.
Special functions services for Administration,
resident/participant, employees, and other activities in the Home
and the Heritage.
Responsible for reducing excessive waste through portion control,
preparation methods, etc..
Responsible for knowing the actual quantities of hot and cold food
items prepared, amounts used and leftover at the end of each meal
service. Keep an actual record on the production sheet in their
Responsible for food appearance, preparing and arranging in an
Daily tastes all food items prepared with disposable spoons, to
test quality standards.
Daily places hot and cold food items in their respective positions
on the trayline, pantry and Cafeteria service areas.
Continues hot or cold food preparation, using batch cooking methods
and set-up during meal services as needed. Remake hot or cold food
items if run outs occur.
Responsible for completion of advance preparation of food items
such as cleaning, dicing and chopping vegetables for soups, entrees
or vegetables and transferring frozen food items to respective
coolers or storage area etc. Responsible for ensuring one
day/advance standard is followed.
Responsible for storage of food ingredients and utensils.
Correctly stores leftover food items and other advance preparation
by covering, labeling, dating and placing in
Daily returns to the Executive Chef, complete production and set-up
Responsible for immediately reporting malfunctions of
Responsible for completing monitors as required:
Food Temperatures, Blast Chiller, Food Quality
Responsible for obtaining temperatures of foods prepared.
Responsible for daily, weekly and monthly cleaning schedule as
outlined, returning all cleaning and soap detergent agents to
storage area in dish room after each use. Leaves work area clean
and in order at the end of each work day. Responsible for any & all
additional cleaning assigned by supervisors.
Maintains kitchen area cooler, freezer, storeroom and other
employees work areas in clean and orderly manner.
Directs the Cook Assistant to set up accompaniment items and
utensils required in each Service area.
Performs other duties as assigned by Supervisor
Min. A.A.S. degree in Food Service with one year previous
experience; or equivalent combination of education and
Familiarity with a variety of cooking methods and procedures.
Ability to sequence and schedule demands and determining timing for
use in equipment.
PHYSICAL REQUIREMENTS: 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
reach with hands and arms. The employee is occasionally required to
stand; walk; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must frequently lift and/or move up to 40 pounds.
Specific vision abilities required by this job include close
vision, distance vision, depth perception, and ability to adjust
WORKING CONDITIONS: 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. Employee may be exposed to
indoor temperature fluctuations.
SUPERVISORY RELATIONSHIP: The work is performed within established
guidelines, and requires periodic supervision. The employee
exercises some initiative and independent judgment to effectively
perform the essential job duties of this position.
The employee is required to ensure personal safety, monitor work
environment and make necessary improvements while ensuring the
safety of others to include, adhering to regulations set by OSHA,
DOH, and facility regulations, to include fire
protection/prevention, smoking regulations, infection control, etc.
Tasks involved in this position may involve potential and/or direct
exposure to blood, body fluids, infectious diseases, air
contaminants, and hazardous chemicals.
Maintain confidentiality of all information related to the
organization, residents, participants, family and staff, that may
be encountered, either formally or informally, during the normal
course of business. This includes medical and treatment records,
financial and human resources information
I have read this position description and fully understand the
requirements set forth therein. I hereby accept the position of
Cook and agree to perform the identified essential functions in a
safe manner and in accordance with the facility's established
procedures. I understand that as a result of my employment, I may
be exposed to blood, body fluids, infectious diseases, air
contaminants (including tobacco smoke), and hazardous chemicals and
that the facility will provide to me instructions on how to prevent
and control such exposures. I further understand that I may also be
exposed to the Hepatitis B Virus and that the facility will make
available to me, free of charge, the hepatitis B vaccination.
I understand that my employment is at-will and thereby my
employment can be terminated at-will either by the facility or
myself and that such termination can be made with or without
notice. However, in the event that I chose to resign my position, I
will give notice a minimum two week notice.
Date Employee Signature
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Keywords: St. Ann's Community, Rochester , Dining Services - Cafe Cook Per Diem, Other , Rochester, New York
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