Hybrid Legacy Campus Cottage Kitchen Coordinator Lead chez St Johns Lutheran Ministries Inc

Description

DEPARTMENT: NURSING ADMINISTRATION

POSITION TITLE: Legacy Campus COTTAGE KITCHEN COORDINATOR LEAD

RESPONSIBLE TO: DIRECTOR OF NURSING

EXPOSURE LEVEL: CATEGORY III

GRADE: 20

EXEMPTION STATUS: NON-EXEMPT

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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 Maintenance

• Collects and delivers food ingredients and supplies from storeroom/Lillis Center cooler/freezer as required for weekly operations for all 8 cottages
• Reviews production schedule and menu to determine food requirements including variety and quantity of food for preparation 
• Assists 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 Cottages 
• Assists with meal preparation for special cottage events/holidays as needed
• Prepares meals in accordance with special diet statements when necessary
• Receives and places the food order and ensures that all ordered items are received for all 8 cottages. 

ESSENTIAL JOB FUNCTION: Kitchen sanitation and safety

• Monitors for cleanliness in work areas, utensils, and equipment
• Practices appropriate sanitation and safety techniques in accord with Serv Safe
• Practices appropriate knife and equipment safety at all times
• Performs daily and weekly cleaning checks
• Monitors labeling of all foods appropriately
• Monitors equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage
• Checks for and disposes of spoiled and/or outdated food for all cottages working with CKC

ESSENTIAL JOB FUNCTION: Communication, Record Keeping, Maintenance

• Maintains, monitor and track all production records, food temperature logs, menus, all coolers/freezers inclusive of Lillis center, and other record keeping
• Attends 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: Safety

Obeys safety rules of St John’s United

Identifies, reports, and/or corrects obvious safety hazards

Attends mandatory safety in-services

Utilizes proper body mechanics when stocking supplies or carrying items

ESSENTIAL JOB FUNCTION: Mission/Customer Service

Supports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animals

Follows the St John’s Guidelines for Customer Service

• *Let the Mission be your guide
• *Make eye contact and smile
• *Greet & welcome each and every person
• *Seek out personal contact
• *Provide immediate service-listen & act
• *Use appropriate body language at all times
• *Be gracious to each & every person

ESSENTIAL JOB FUNCTION: Employee Responsibilities

Follows policy and procedures on annual TB testing

Follows policy and procedures on annual influenza vaccinations

Attends all mandatory in-services

Complies with all certification and training requirements

Performs other duties as assigned by the person in charge of area where work is being done

Requirements

REQUIREMENTS:

• 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 employment

Knowledge, 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 recipes 

PHYSICAL 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  

The examples of essential job functions identify the major duties and requirements for the performance of this job and do not identify all duties, responsibilities and requirements performed by positions in this class.