Cook's Helper - Villa - LTC I

To perform this position successfully, an individual must be able to perform each essential function of the position satisfactorily. The requirements listed in this document are representative of the knowledge, skill, and/or ability required. Tippecanoe County provides reasonable accommodations to qualified employees and applicants with known disabilities who require accommodation to complete the application process or perform essential functions of the job unless the accommodation would present an undue hardship.

Incumbent serves as Cook's Helper for Tippecanoe Villa, responsible for preparing and serving meals and cleaning kitchen and dining areas.

DUTIES:

• Assists in preparing meals for facility residents and personnel using prescribed menus, including measuring ingredients, calculating adjustments according to meals needed, and preparing foods for residents with special dietary needs.
• Assists in preparing serving line and filling trays and replenishes condiments and beverage machine as needed.
• Cleans kitchen, dining and bathroom areas, including cleaning/sanitizing food preparation surfaces and appliances, emptying trash, washing tables and chairs, sweeping and mopping floors, replenishing bathroom supplies, and occasionally washing walls.
• Performs duties of Dishwasher/Kitchen Helpers in their absence or as needed, such as washing pots and pans, and loading and operating dishwasher.
• Assists with maintaining inventory of food and related supplies, including listing food and supplies used, and placing purchased items in appropriate storage areas.
• Reports equipment malfunctions to Dietary Supervisor.
• Serves on 24-hour call for emergencies.
• Performs related duties as assigned.

I. SKILLS AND KNOWLEDGES:

• Working knowledge of safe, sanitary food preparation, and ability to apply such knowledge to preparation of large quantities of foods using standard kitchen equipment and utensils, such as slicer, mixers, food processor, knives, steamers, dishwasher and stove/oven.
• Ability to understand and follow written and oral instructions, and ability to read and follow recipes and cleaning chemical mixing instructions. Ability to weigh foods for portion control.
• Ability to comply with all employer and department polices and work rules, including, but not limited to, attendance, safety, drug-free workplace, and personal conduct.
• Ability to make simple arithmetic calculations in determining food inventories and in adjusting quantities of ingredients according to number of meals needed.
• Ability to work rapidly for long periods and work with others in a team environment, often under time pressure.
• Ability to work on several tasks at the same time and complete assignments effectively amidst frequent distractions and interruptions.
• Ability to work alone with minimum supervision and with others in a team environment.
• Ability to effectively communicate with residents and co-workers in a courteous and tactful manner, including being sensitive to professional ethics, gender, cultural diversities, and disabilities.
• Ability to regularly work weekend and evening hours, and occasionally work extended hours.
• Ability to serve on 24-hour call and respond swiftly, rationally, and decisively to emergency situations.

II. RESPONSIBILITY:

Incumbent performs simple, repetitive duties according to prescribed menus, schedules and safety requirements. A moderate degree of skill is necessary to protect equipment and tools and prevent injury to self and others.

Incumbent reports directly to Dietary Supervisor.

III. PERSONAL WORK RELATIONSHIPS:

Incumbent maintains communication with co-workers and residents for the purpose of exchanging information.

IV. PHYSICAL EFFORT:

Incumbent performs food preparation and kitchen cleaning duties involving sitting/standing/walking at will, standing/walking for long periods, lifting/carrying objects weighing over 50 pounds, pushing/pulling objects, bending/reaching, crouching/kneeling, keyboarding, close/far vision, color/depth perception, hearing sounds/communication, speaking clearly, and handling/grasping/fingering objects.

V. WORKING CONDITIONS:

Incumbent performs duties in a kitchen of a residential care facility, with exposure to cleaning chemicals, and to normal hazards of food preparation, such as burns and cuts, for which standard safety precautions must be used at all times to prevent injury to self or others.

Incumbent regularly works weekend and evening hours, and occasionally works extended hours. Incumbent serves on 24-hour call for emergencies.