The Center at Donaldson

Position Description

The Center at Donaldson places a high priority

on incorporating our four core values into the daily

performance of job responsibilities and leadership skills. 

These values are: community, dignity and respect for all, 

openness to the Spirit, and simplicity.

Position Title:                                    Dietary Services Cook

Organizational Classification:         Group I

FLSA Classification:                        Non-Exempt

Ministry:                                            Hospitality Services                

Date:                                                   April 2005                   Rev.:   April 2007; March 2020

Reports to:                                         Dietary Services Manager

Job Summary:  To prepare nutritious and attractive meals for the Motherhouse, Maria Center, Lindenwood guests, Ancilla College, Co-workers and guests.

• Coordinate the set-up/clean-up or replenishment of the serving line in collaboration with the Dietary Services Aides to ensure a clean, sanitary and pleasant presentation of the serving lines.
• Keep workspace clean and maintain work area in a healthy and orderly manner.
• Provide quality dietary service for The Center at Donaldson as assigned.
• Prepare and ensure that the proper daily food and menu requests for all meals, special functions and breaks are prepared as directed and meet quality expectations.

• Check and ensure the proper assignments are followed to replenish all items as necessary in the serving area.
• Assist with weekly production sheets to offer a varied and nutritious meal selection.
• Assist in ordering food and supplies as assigned.
• Cross train to support other Hospitality Services departments as needed and applicable for special events.
• Work collaboratively with team and management to ensure work is completed.
• Follow attendance and call-off procedures in order to provide support to the ministry.

• Clean and sanitize all appliances, equipment and tools thus providing the best care of all kitchen supplies.
• Dispose of all recyclable material to responsibly protect our immediate and global environment.
• Inform supervisor when supplies are low to ensure that the proper inventory is in stock at all times thus enabling those around you to benefit from your proper service.
• Ensure a safe environment by locking exterior and interior doors as scheduled.
• Assure that the established quality expectations are achieved.
• Responsible for general cleaning and sanitation of the serving line to maintain a safe and sanitary dining environment.
• Monitor and record temperatures of equipment (when assigned) to assure proper temperatures are maintained.
• Prepare high quality and nutritious meals using approved recipes as well as quality presentation of the food.

SPECIFICATIONS

Prior Education and Training:  

High School diploma or equivalent preferred

Prior work Experience / Skills required:  

• Ability to read and follow directions. 
• Ability to complete production sheets and calculate recipes.  
• Experience in large volume cooking preferred.
• Ability to relate to others on a continuous basis.
• Position requires excellent written and verbal communication skills as well as reasoning, math and language skills.
• Ability to make independent judgments occasionally.

On-the-Job Training/Orientation Required:

• Completion of new co-worker orientation.
• Attendance at all required meetings.   
• Must be available to work varied shifts including weekends, holidays, and evenings.

Other Position Requirements:

• Neatness, cleanliness and thoroughness also required.  
• Must follow appropriate dress code.  
• Follow all regulations concerning back belt supports, chemical usage and sanitation.

Environmental Conditions:

• Requires sustained mental attention.
• Must be able to stand for long periods of time.        
• Work area can be very hot or cold with exposure to burns, cuts and falls.
• Many physical demands that include bending, twisting, lifting and pushing.        Constant moving of food, supplies, and equipment on and off shelves, carts, and around the kitchen.        
• Must be able to lift as well as push/pull up to 75 lbs. occasionally, 50 lbs. frequently, and 10 lbs. constantly.
• Must be able to lift overhead up to 30 lbs frequently and 50 lbs occasionally.
• Position requires continuous standing and walking as well as frequent bending, reaching and pushing/pulling.
• Position requires occasional climbing, crouching and balancing.
• Position requires good visual acuity.

Machines, Tools, Equipment and Work Aids:

Ability to operate all standard kitchen equipment