Description

The following is a composite representation of the actual positions which make up this classification. It is not intended to cover all possible job requirements or job factors which, if applicable, are included by reference. Lines of supervision and reporting are as shown on an organizational chart. We have a zero tolerance for abuse.

A. Position Definition & Summary:

Under the direction of a supervisor, performs the work involved in food preparation and service, and may take the lead in a group of Dietary Workers engaged in storing and preparing food for cooking and in serving food; transports prepared meals; does related work as required.

B. Position Expectations and Essential Functions:

• Performs general duties of work for a kitchen, bakery, cannery, dining room, cafeteria, or other food preparation or service unit.

• Serves special diets according to prescribed portions control guide determined by the Dietitian.

• Washes, scrubs, pares, hulls, cores and prepares vegetables, fruits, and berries for cooking or serving using manual or power-driven equipment.

• Assumes responsibility for various phases of food preparation and cooking.

• Cuts meat and bakes.

• Keeps the kitchen or other areas safe, clean, and orderly; cleans refrigerators.

• Serves food from steam tables and other cooking equipment; arranges trays.

• Delivers or monitors the delivery of food to dining rooms.

• Transport prepared meals; loads and unloads vehicle; prepares portions at delivery stops.

• Directs food service in dining rooms.

• Prepares salads, desserts, and beverages.

• Counts dishes and silverware.

• Takes the lead in a dishwashing unit; ensures that dishes, trays, pots, pans, silverware, and kitchen and other food preparation and service equipment are properly washed and dried.

• Washes kitchen, dining room, and food storage area floors and walls; waxes floors.

• Washes and polishes ranges, roasters, broilers, milk cans, and other equipment.

• Polishes silverware and metal equipment.

• Receives, checks, weighs, measures, issues, and prepares records and inventories of food supplies and equipment.

• Effectively implements and consistently applies the programs Positive Performance System (PPS) / Behavior Management System (BMS)

• Detect, respond and prevent abuse of youth.

• Performs other duties as assigned by supervisor.

Qualifications

C. Position Requirements:

Education:

• Prefer High school diploma or equivalent and successful completion of a required training program.

Other Requirements:

• Prefer one (1) year of experience in general unskilled kitchen or food service work.

• Must be 21 years of age or older.

• Appointees will be required to possess a driver's license valid in the state where the work site is located only if the operation of a vehicle, rather than employee mobility, is necessary to perform the essential duties of the position.

D. Knowledge, Skills and Abilities:

• Knowledge of the proper methods and materials used to clean, polish and maintain kitchen, storage, and food service areas in a clean, sanitary, orderly, and safe condition.

• Ability to understand the rights of those confined to institutions.

• Ability to prepare vegetables and fruits for cooking.

• Ability to use a motorized vehicle in a safe, competent, and skilled manner when transporting food.

• Ability to load, unload, and deliver various types of foods.

• Ability to remember oral and written instructions and directions.

• Ability to learn quickly from demonstrations.

• Ability to efficiently serve food from steam tables or other equipment.

• Ability to prepare trays and to set tables.

• Ability to do or take the lead in the manual work involved in washing dishes, pots and pans, in polishing silverware and metal equipment, in keeping ranges and broiler, roaster and other equipment clean and polished, and in scrubbing and waxing floors, halls, and other areas.

• Ability to keep simple records.

• Ability to remain calm and composed when dealing with difficult situations or people,

including with issues of confidentiality and employee relationships; ability to work under pressure

and meet inflexible deadlines; ability to work with constant interruptions.

E. Equipment Utilized

• Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.

F. Physical Requirements & Work Environment:

• Talking: Ability to express and exchange ideas via spoken word during activities in which they must convey details or important spoken instructions to others accurately, sometimes quickly and loudly. Hearing and Vision: Ability to perceive the nature of sounds with no less than 40 dB loss at Hz, 1000 Hz and 2000 Hz with or without correction. Ability to receive detailed information through oral communication. Work requires a minimum standard of visual acuity with or without correction that will enable employees to complete clerical tasks, and observe youth. Dexterity: Ability to stoop, kneel, crouch, reach, push, pull, lift, grasp, and be able to perceive the attributes of an object such as size, shape, and temperature. Movements frequently and regularly required using wrists, hands and/or fingers. Physical Strength: Ability to exert up to 50 pounds of force occasionally. Position is mostly standing and employee must be able to physically perform escalation matrix as defined in Protective Action Response. This may include, but is not limited to all countermoves and restraint techniques. Employee may be subject to temperature changes, but the employee is not substantially exposed to adverse environmental conditions as the work is predominantly inside. Language: Ability to write complex sentences, using proper punctuation, and ability to communicate in complex sentences using normal word order with present and past tenses. Processing and Reasoning: Ability to exercise self-control in potentially volatile situations such as in verbal and physical confrontations. Must be able to work and concentrate amidst distractions and noise. Ability to assist youth with problem solving and maintaining self-control in volatile situations.

• The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position the employee is occasionally exposed to outside weather conditions as they relate to travel. Work environment may involve exposure to noise, dust, fumes, dangerous machinery, chemicals, body fluids, falling objects, and aggressive verbal and physical behavior from students and weather and temperature extremes.

• Persons with mental or physical disabilities are eligible as long as they can perform the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the company undue hardship, such persons may not be eligible.