Cook/Waitstaff

3 weeks ago

Milwaukee, United States Saint John's On The Lake Full time
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:

  1. Must be at least 18 and a high school graduate or have G.E.D.
  2. Some additional training in culinary arts (vocational program apprenticeship or junior college) preferred.
  3. Must have 6 months of institutional or commercial cooking experience with demonstrated skill in quality food production and knowledge of quality standards.
  4. Must have 1 year of customer service experience.
  5. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy.
  6. Must read, write and speak English in an understandable manner.
  7. Must demonstrate dependability and excellent communication and problem solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
  8. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
  9. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
  10. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:
  1. Performs all assigned hot and cold food production duties efficiently to meet established operating hours and quality control standards; Reads and correctly interprets, production forecast records, service instructions, and special functions; Monitors/samples on a daily basis, all food served in Bistro and evaluates for wholesomeness, palatability, temperature, portion control, and presentation.
  2. Follows job flow charts daily and ensure all tasks are completed in accordance to the chart.
  3. Reads/correctly interprets/follows standardized recipes to ensure consistent product quality and yield.
  4. Utilizes a wide variety of cooking methods (baking/braising/sauting) and equipment (grill, steamer) to prepare other menu items; Understands cooking properties and utilizes appropriate meat preparation methods to insure tenderness and optimal yield.
  5. Cooks to-order items and/or batch cooks meat, hot sandwiches, fried items and vegetables as required by menu; Prepares and assembles individual salads, cold plates, sandwiches, etc. daily.
  6. Clears Bistro tables, cleaning, mopping of ceramic floors and stock pantry areas per safety and service policies/guidelines; fills and sets up dishwasher, scrapes and washes dishes, pots and pans and loads / unloads clean dishes and puts in storage, cleans and sanitizes equipment including dishwasher, food carts, refrigerator, sinks and work tables, washes/sanitized tables and chairs, empties garbage, and/ or uses carpet sweeper as needed.
  7. Assists with events by prepping and preparing bulk food as requested. May be needed to support catering events.
  8. Uses POS system for resident and visitors meals according to the procedures and meal charge schedule. Provides excellent customer service. Follows all established cash handling procedures.
  9. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2") pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meat, produce and ready to eat items to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to insure that products are out of 40° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils; maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Performs dishwashing, pots/pans, and cleaning duties per sanitation and infection control standards checking for proper wash and rinse temperatures (140-190 degrees).
  10. Suggests menu and recipe ideas for inclusion; reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered.
  11. Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy.
  12. Maintains confidentiality of all department and organizational information.
  13. Knows and follows existing lines of communication and authority.
  14. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.
  15. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.

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