Dietary Services Cook at Poor Handmaids of Jesus Christ

Donaldson, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jul, 26

Salary

16.5

Posted On

30 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Sanitation, Menu planning, Large volume cooking, Inventory management, Kitchen equipment operation, Written communication, Verbal communication, Math skills, Independent judgment, Team collaboration, Safety compliance

Industry

Religious Institutions

Description

THE CENTER AT DONALDSON Position Description The Center at Donaldson places a high priority on incorporating our four core values into the daily performance of job responsibilities and leadership skills. These values are: community, dignity and respect for all, openness to the Spirit, and simplicity. Position Title: Dietary Services Cook Organizational Classification: Group I FLSA Classification: Non-Exempt Ministry: Hospitality Services Date: April 2005 Rev.: April 2007; March 2020 Reports to: Dietary Services Manager Job Summary: To prepare nutritious and attractive meals for the Motherhouse, Maria Center, Lindenwood guests, Ancilla College, Co-workers and guests. * Coordinate the set-up/clean-up or replenishment of the serving line in collaboration with the Dietary Services Aides to ensure a clean, sanitary and pleasant presentation of the serving lines. * Keep workspace clean and maintain work area in a healthy and orderly manner. * Provide quality dietary service for The Center at Donaldson as assigned. * Prepare and ensure that the proper daily food and menu requests for all meals, special functions and breaks are prepared as directed and meet quality expectations. * Check and ensure the proper assignments are followed to replenish all items as necessary in the serving area. * Assist with weekly production sheets to offer a varied and nutritious meal selection. * Assist in ordering food and supplies as assigned. * Cross train to support other Hospitality Services departments as needed and applicable for special events. * Work collaboratively with team and management to ensure work is completed. * Follow attendance and call-off procedures in order to provide support to the ministry. * Clean and sanitize all appliances, equipment and tools thus providing the best care of all kitchen supplies. * Dispose of all recyclable material to responsibly protect our immediate and global environment. * Inform supervisor when supplies are low to ensure that the proper inventory is in stock at all times thus enabling those around you to benefit from your proper service. * Ensure a safe environment by locking exterior and interior doors as scheduled. * Assure that the established quality expectations are achieved. * Responsible for general cleaning and sanitation of the serving line to maintain a safe and sanitary dining environment. * Monitor and record temperatures of equipment (when assigned) to assure proper temperatures are maintained. * Prepare high quality and nutritious meals using approved recipes as well as quality presentation of the food. SPECIFICATIONS Prior Education and Training: High School diploma or equivalent preferred Prior work Experience / Skills required: * Ability to read and follow directions. * Ability to complete production sheets and calculate recipes. * Experience in large volume cooking preferred. * Ability to relate to others on a continuous basis. * Position requires excellent written and verbal communication skills as well as reasoning, math and language skills. * Ability to make independent judgments occasionally. On-the-Job Training/Orientation Required: * Completion of new co-worker orientation. * Attendance at all required meetings. * Must be available to work varied shifts including weekends, holidays, and evenings. Other Position Requirements: * Neatness, cleanliness and thoroughness also required. * Must follow appropriate dress code. * Follow all regulations concerning back belt supports, chemical usage and sanitation. Environmental Conditions: * Requires sustained mental attention. * Must be able to stand for long periods of time. * Work area can be very hot or cold with exposure to burns, cuts and falls. * Many physical demands that include bending, twisting, lifting and pushing. Constant moving of food, supplies, and equipment on and off shelves, carts, and around the kitchen. * Must be able to lift as well as push/pull up to 75 lbs. occasionally, 50 lbs. frequently, and 10 lbs. constantly. * Must be able to lift overhead up to 30 lbs frequently and 50 lbs occasionally. * Position requires continuous standing and walking as well as frequent bending, reaching and pushing/pulling. * Position requires occasional climbing, crouching and balancing. * Position requires good visual acuity. Machines, Tools, Equipment and Work Aids: Ability to operate all standard kitchen equipment 9:30/10:00am to 6:00/6:30pm and occasionally 6:00am to 2:30pm.

Responsibilities

The Dietary Services Cook is responsible for preparing nutritious meals for guests and staff while maintaining a clean and sanitary kitchen environment. They must also coordinate serving line activities, manage inventory, and ensure all food preparation meets quality and safety standards.