What are the responsibilities and job description for the Cook-On-Call position at Brown County?
Performs quantity cooking, baking and food preparation in an institutional setting for patients, residents, and employees. In some cases, may instruct and observe other food service workers in food preparation.
Uses proper food handling techniques to prepare, wash, trim, cook and season food items for each meal in accordance with standardized recipes.
Prepares and bakes rolls, pies, cookies, biscuits, desserts, and other dishes in large quantities according to standardized recipes.
Bakes, roasts, broils, and steams meat, fish, poultry and other foods. Prepares entrees, vegetables and salads.
Reviews menus, production sheets, and recipes to determine type and quantity of meats, vegetables, soups, salads, and desserts to be prepared; requisitions and portions food from refrigerators, freezers, and storerooms and plans schedule to ensure food will be ready for meal times.
Confers with Nutritional Services Manager regarding modified diet preparation.
Processes coverage for absent employees.
Tests food by looking at it, tasting, and smelling it,as well as by obtaining temperature to determine completeness. Portions food for individual servings and prepares or directsdistribution of food to tray line and household serving. Serves food on tray line and nursing home, portioning according to menu and orders for clients and residents.
Monitors heat controls and timers on ovens, steamers, etc., as required.
Measures and mixes ingredients according to recipes.
Maintains proper temperature and handling of both hot and cold foods; documents food temperatures.
Collects meal tickets and maintains documentation in accordance with departmental standards.
Maintains safety, cleanliness, care and order of work areas, dishes, and equipment in department. Reports repair and maintenance needs to the Nutritional Services Manager or Food Service Supervisor.
Complies with and monitors safety and quality assurance standards within the department.
Maintains the confidential nature of patient, resident, and business information.
Relates to patients and residents when appropriate in a therapeutic manner.
Assists with training of new staff.
Attends staff meetings, attends in-service and training sessions; completes online training courses.
Completes and maintains necessary documentation according to applicable requirements, codes and policies.
Completes all assigned cleaning duties in a timely and efficient manner.
Interacts with team members in an appropriate and respectful manner.
Assists food service supervisor in ordering produce and dairy items.
Interacts with team members in an appropriate and respectful manner.
Assists food service supervisor in ordering produce and dairy items.
Perform related functions as assigned.
Education and Experience:
High School diploma, plus six months experience in quantity food cookery; or any equivalent combination of education, training and experience which provides the necessary knowledge, skills and abilities.
Licenses and Certifications:
ServSafe certification preferred
Knowledge of quantity food production, baking principles, portion control, standardized recipe use, high quality food standards and standard measurements.
Knowledge of scoop sizes and other standardized measurement tools.
Ability to completed food measurement conversions to modify recipes to prevent food waste.
Knowledge of hygiene and sanitary regulations governing the handling, preparation and serving of food.
Knowledge of hazards while working with kitchen equipment and chemicals in the work environment.
Ability to estimate food needs and requisition food accordingly.
Ability to withstand temperature changes in the work environment.
Ability to interact with clients in a therapeutic manner.
Ability to organize and plan activities.
Ability to understand and carry out policies and procedures.
Ability to follow oral and written instructions.
Ability to establish and maintain effective working relationships with staff and the public.
Ability to communicate effectively both orally and in writing.
Ability to meet time schedules.
Ability to be on feet for 10 hours per day.
Ability to work the required hours of the position.
Lifting 75 pounds maximum with the assistance of another person, with frequent lifting and/or carrying of objects weighing up to 50 pounds.
Extended periods of standing; intermittent sitting and walking.
Using hand(s) for repetitive single grasping, fine manipulation, pushing and pulling, and operating controls.
Frequent bending, twisting, squatting, reaching and pushing; occasional climbing and grappling.
Communicating orally in a clear manner.
Distinguishing sounds at various frequencies and volumes.
Distinguishing people, objects or injuries at varied distances under a variety of light conditions.
Withstanding temperature changes in the work place.
Must be free from communicable disease.