Cook

*HEALTHCARE SERVICES GROUP, INC.
* *JOB DESCRIPTION * *SECTION 1: POSITION DATA.
* *TITLE: *Sous Chef *DEPARTMENT: *Dining Services (Rehab Centers) *REPORTS TO: *Dining Services Director/Account *JOB CODE(S):* 35-2012, 35-2019, Manager/Executive Chef 35-1012 *STATUS & GRADE: *Non-Exempt X\_ Exempt \_\_\_\_ Union \_\_\_ *EMPLOYMENT: * Full-time \_\_\_\_ Part-time \_\_\_\_ Reg.
Hours: \_\_\_ per wk *SECTION 2: POSITION SUMMARY.
* The Sous Chef prepares and serves food including texture modified and therapeutic diets according to the facility menu.
Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times.
The Sous Chef assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed.
The Sous Chef must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.
The Sous Chef must assist dietary aides as necessary, and, directs other employees with approval and in the absence of the Dining Services Director.
*SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
* *JOB FUNCTION * *Pre-preparation * * Review menus prior to preparation of food.
* Process diet changes and new diets as received from Nursing Services, in the absence of the Chef and/or Dining Services Director.
* Coordinate food service with other departments as necessary.
* Provide input into development/revision of master menus and modified diet menus; keeping in mind controlling food waste.
* Performs all other duties as assigned by the Dining Services Director/Account Manager/Executive Chef.
*Food Preparation/Delivery * * Prepares food for meals, including modified textures for restricted and therapeutic diets.
* Supervises dietary aides in the preparation and serving of foods and beverages.
Page *1* of *7* *SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.
* *JOB FUNCTION * *Food Preparation/Delivery, continued.
* * Follows instructions of the Dining Services Director/Account Manager/Executive Chef in the preparation of meals and maintains meal schedules.
* Prepares food by methods that conserve nutritive value and flavor.
Insures foods are palatable, attractive and in the proper form to meet the individual needs of the residents.
* Prepare and serve meals that are palatable and appetizing in appearance.
Prepares snacks and nourishments according to resident food preferences and physicians' orders.
* Prepare and serve substitute foods to residents who refuse foods served.
* Assures that all food items are handled properly to insure safety and sanitation standards according to State and Federal regulations.
Properly stores, covers, and refrigerates necessary items.
Insures that foods are cooked to the appropriate temperatures according to the FDA Food Code, latest edition * Practices and supervises infection control policies.
* Make only authorized food substitutions.
* Plates appropriate foods to resident meal trays.
* Inspect special diet trays to ensure that the correct diet is served to the resident.
* On occasion, transports and serves trays at meal delivery.
* Adhere to menus and portion control standards, including those for special diets when preparing and serving meals.
* Record food and temperature prior to the start of each meal.
* Review tray card to assure that current food information is consistent with foods served.
* Depending upon facility setting, (Rehab, Assisted Living, etc.
) serves meals in various dining locations, including demonstration cooking and point of service made-to-order foods.
* Performs all other duties as assigned by the Dining Services Director/Account Manager/Executive Chef.
*Post-preparation * * Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.
* Cleans food preparation area and utensils after use and after meal service.
Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards.
If employed in a facility with a common dining room, the Sous Chef will help clear and wipe down tables after service.
Assists dietary aides as necessary.
* Perform administrative requirements such as completing necessary forms, reports, and temperature records; submit to the Dining Services Director/Account Manager/Executive Chef.
* Performs all other duties as assigned by the Dining Services Director/Account Manager/Executive Chef.
Page *2* of *7* *SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.
* *JOB FUNCTION * *Customer Service * * Interacts appropriately with residents, client, other personnel and the public.
* Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.
* Performs all other duties as assigned by the Dining Services Director/Account Manager/Executive Chef.
*Other * * Maintain knowledge of current nutritional practice regarding therapeutic diets.
* Attends in-service education and staff meetings as required.
* Practices safety, infection control, and emergency procedures according to facility policies.
* Assists and supports the Executive Chef.
* Assists with preparation and service of marketing events and functions.
* Assists with supervision and training of the dining services staff.
* Attends in-service education and staff meetings as required.
* Remains courteous, considerate and cooperative when communicating with all facility personnel, residents, and family members.
* Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.
* Performs all other duties as assigned by the Dining Services Director/Account Manager/Executive Chef.
*SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE * _ _ *QUALIFICATIONS: * 1.
A high school diploma or equivalent is required.
2.
Culinary Arts degree or certification or a minimum of five years culinary experience at the Sous Chef level or equivalent.
3.
Must successfully complete an approved sanitation and safety course (ServSafe).
4.
Ability to read, speak, write and understand English.
Follow directions and complete tasks.
5.
Ability to follow time schedules for meal preparation and serving.
6.
Maintains a neat, clean, well-groomed appearance.
7.
Dependable, with experience working in facilities utilizing quantity food production methods.
8.
Must provide a criminal background check.
Page *3* of *7* *SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE (cont.
) * *KNOWLEDGE, SKILLS & ABILITIES.
* *Degree level\*/Area: *A high school diploma or equivalent is required.
Ability to successfully complete training that provides the required knowledge, skills and abilities.
*Certificates: * *Food Safety Manager or Foodhandler Certification: *Current ServSafe or State certification required as indicated by State / County law.
*Licenses: *None.
Must be able to make it to work on time.
* General knowledge and understanding of nutrition.
* Working knowledge of sanitation practices in accordance with state and federal regulations.
* Ability to read and accurately apply requirements of recipe and equipment instructions.
* Ability to maintain records and complete reports as required.
* Written and oral communication skills.
* Working knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
* Ability to interact positively with residents, client and other personnel and the public.
Computer software _(please specify): _ability to become proficient in using computer and computer software, as needed, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.
Machine operation _(please specify) _Special training: _please refer to dietary _ Copier, fax, calculator, computer _training manual_ and other office equipment; all standard kitchen equipment from industrial ovens to utensils.
Scientific training _(please specify)_ Other: _(please specify)_: knowledge of departments and functions; must be fluent in English - reading, writing, and speaking.
Other: _(please specify) _ Must possess basic math skills.
Page *4* of *7* *SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE (cont.
) * *KNOWLEDGE, SKILLS & ABILITIES, continued.
* Good communication and interpersonal skills.
Good client/customer service and organizational skills.
Ability to prioritize multiple tasks.
Ability to work effectively with a team.
Ability to work independently as needed to support the group effort.
Ability to exercise independent judgment.
*SECTION 4.
MENTAL DEMANDS & OTHER * *Mental demands and other factors important to successful performance of job tasks? * (Mental demands are not only learned mental skills, but also conditions that call for mental discipline.
) *_(check all that apply) _* \_x\_ Reading \_x\_ Verbal communication skills \_x\_ Written communication skills \_x\_ Detailed work \_x\_ Stress - people, deadlines \_x\_ Customer/employee contact \_x\_ Confidentiality \_x\_ Multiple concurrent tasks \_x\_ Frequent interruptions \_x\_ Problem solving \_\_\_ Bilingual \_x\_ Interpersonal skills \_x\_ Analytical ability \_x\_ Dexterity \_x\_ Time management skills \_x\_ Other: \_Social perceptiveness; leadership and organizational skills.
*WORKING ENVIRONMENT: * The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities.
The noise level is usually moderately quiet.
Exposed to physical and emotional disabilities of the aged, which may include combative residents.
Exposed to odors.
Must be on constant alert for possible injuries to patients.
Exposed to sharp objects and hazardous materials.
Must be able to work around food and/or cleaning products.
*Exposures to infectious diseases are possible.
Employees who are immune-suppressed * *should be aware of the potential hazards*.
Page *5* of *7* *SECTION 5.
PHYSICAL SPECIFICATIONS.
* *JOB CHECK IF PERCENT OTHER JOB INFORMATION * *DEMAND APPLY OF TIME* _Frequent - Occasional - Rarely, to perform .
.
.
_ Standing/ Walking \_\_\_\_x\_\_\_\_ \_\_\_98\_\_\_% \_\_all the time, except on breaks\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Sitting \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ --------------------------------------------------------------------------------------------------------------------- Lifting \_\_\_\_ x \_\_\_\_ \_\_\_15\_\_\_% Frequently - to transport food from inventory and to storage, etc.
– max.
wt.
of 50 lbs.
Carrying \_\_\_\_ x \_\_\_\_ \_\_\_10\_\_\_% Frequently – to transport food from inventory and to storage, etc.
– max.
wt.
of 50 lbs.
Pushing \_\_\_\_ x \_\_\_\_ \_\_\_10\_\_\_% To push food truck - max.
wt.
of 50 lbs.
Pulling \_\_\_\_ x\_\_\_\_ \_\_\_10\_\_\_% To pull food truck - max.
wt.
of 50 lbs.
Climbing \_\_\_\_ x\_\_\_\_ \_\_\_\_2\_\_\_% To retrieve Sous Chefware, etc.
May be required more often if facility is more than one story (stairs) Balancing \_\_\_\_ x\_\_\_\_ \_\_\_\_3\_\_\_% While delivering trays, etc.
Stooping \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Kneeling \_\_\_\_ x\_\_\_\_ \_\_\_\_1\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crouching \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crawling \_\_\_\_ \_\_\_\_ \_\_\_\_\_\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Reaching \_\_\_\_x\_\_\_\_ \_\_\_\_10\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Handling \_\_\_\_x\_\_\_\_ \_\_\_\_20\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Twisting \_\_\_\_x\_\_\_\_ \_\_\_\_15\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Other \_\_\_\_x\_\_\_\_ Must be able to smell and taste *EXPOSURE SPECIFICATIONS: * *JOB DEMAND CHECK IF JOB DEMAND CHECK IF * *APPLY APPLY * Organic solvents \_\_\_\_\_\_ Noise \_\_X\_\_ Dangerous, moving machinery \_\_X\_\_\_ Solitary Work \_\_\_\_\_ Toxic conditions \_\_X\_\_\_ Work at rapid pace X at times Poor ventilation \_\_X\_\_\_ _OTHER: _\_during meal prep time it is noisy Temperature Variance \_\_\_X\_\_ From \_20\_ to \_over 100\_ degrees Fahrenheit *AUDIO/VISUAL: * *JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY * Sight \_\_X\_\_ Color Vision \_\_X\_\_ Near Vision \_\_X\_\_ Far Vision \_\_X\_\_ Depth Perception \_\_X\_\_ Peripheral Vision \_\_X\_\_ Speaking \_\_X\_\_ Hearing \_\_X\_\_ Ability to adjust focus \_\_X\_\_ Page *6* of *7* *SECTION 5.
PHYSICAL SPECIFICATIONS, continued.
* *OTHER: * *ISSUE: CHECK IF APPLY DESCRIBE * Access to CONFIDENTIAL information \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Access/handle Company funds \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Ability to communicate fluently in English \_\_X\_ to communicate w/residents, employees, clients, etc.
*DISCLAIMER: This job description is not an employment agreement or contract.
The * *above information indicates the general nature and level of work performed by employees * *within this classification.
It is not a comprehensive inventory of duties and/or * *responsibilities.
Management has the exclusive right to alter the scope of work within the * *framework of this job description at any time without prior notice.
* *Can you meet the essential functions, physical, mental and other specifications of this job? * * *_Check one_: I can \_\_\_\_\_.
I cannot \_\_\_\_\_.
If _cannot_, please discuss.
Write on back of this * *form if necessary.
All employees are held to the 90-day introductory period and the * *performance standards for any function that they have indicated they are able to perform * *with or without a reasonable accommodation.
HCSG reserves the right to ask for written * *verification by a healthcare provider.
* \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *Print Employee Name Employee Signature Date * \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *Print Supervisor Name Supervisor Signature Date * _If Applicable: _ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *Physician Signature Print Name Date* Page *7* of *7* Job Types: Full-time, Part-time Pay: $17.
00 - $20.
00 per hour Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid sick time * Paid time off * Paid training * Referral program Experience level: * Under 1 year Restaurant type: * Casual dining restaurant Shift: * Day shift * Evening shift Weekly day range: * Every weekend * Monday to Friday * Rotating weekends * Weekends as needed Experience: * Restaurant experience: 1 year (Preferred) Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) Work Location: In person