Culinary Manager

DEPARTMENT: NURSING ADMINISTRATIONPOSITION TITLE: COTTAGE KITCHEN COORDINATOR LEADRESPONSIBLE TO: DIRECTOR OF NURSINGEXPOSURE LEVEL: CATEGORY IIIGRADE: 20EXEMPTION STATUS: NON-EXEMPT______________________________________________________________________________________SUMMARY:Oversees the meal production in all cottages on the Legacy Campus, ensuring these cottages have excellent food, service and maintain compliance that meet various diet restrictions and/or menu plans, ensuring quality and quantity standards are maintained.ESSENTIAL JOB FUNCTION: Cottage MaintenanceCollects and delivers food ingredients and supplies from storeroom/Lillis Center cooler/freezer as required for weekly operations for all 8 cottagesReviews production schedule and menu to determine food requirements including variety and quantity of food for preparationAssists with Cottage Kitchen Coordinators (CKC) schedules. Assists with the schedule and finding coverage for open shifts.Assists Nursing Admin with survey when needed for culinary at the CottagesAssists with meal preparation for special cottage events/holidays as neededPrepares meals in accordance with special diet statements when necessaryReceives and places the food order and ensures that all ordered items are received for all 8 cottages.ESSENTIAL JOB FUNCTION: Kitchen sanitation and safetyMonitors for cleanliness in work areas, utensils, and equipmentPractices appropriate sanitation and safety techniques in accord with Serv SafePractices appropriate knife and equipment safety at all timesPerforms daily and weekly cleaning checksMonitors labeling of all foods appropriatelyMonitors equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferageChecks for and disposes of spoiled and/or outdated food for all cottages working with CKCESSENTIAL JOB FUNCTION: Communication, Record Keeping, MaintenanceMaintains, monitor and track all production records, food temperature logs, menus, all coolers/freezers inclusive of Lillis center, and other record keepingAttends 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: SafetyObeys safety rules of St John’s UnitedIdentifies, reports, and/or corrects obvious safety hazardsAttends mandatory safety in-servicesUtilizes proper body mechanics when stocking supplies or carrying itemsESSENTIAL JOB FUNCTION: Mission/Customer ServiceSupports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animalsFollows the St John’s Guidelines for Customer ServiceLet the Mission be your guideMake eye contact and smileGreet & welcome each and every personSeek out personal contactProvide immediate service-listen & actUse appropriate body language at all timesBe gracious to each & every personESSENTIAL JOB FUNCTION: Employee ResponsibilitiesFollows policy and procedures on annual TB testingFollows policy and procedures on annual influenza vaccinationsAttends all mandatory in-servicesComplies with all certification and training requirementsPerforms other duties as assigned by the person in charge of area where work is being doneREQUIREMENTS:Minimum Requirements: High School diploma or GED preferred. At least 2 years in a kitchen/restaurant/food service management setting required. Already has, or obtains, Serv Safe Certification within the first 6 months of employmentKnowledge, 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 recipesPHYSICAL 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 #J-18808-Ljbffr