Cooks

COOK

FLSA:  Nonexempt

The Schoenstatt Retreat Center is run by Schoenstatt Sisters of Mary, a Catholic community of consecrated women at the service of the Schoenstatt mission. Schoenstatt Sisters of Mary are seeking faith-filled, service-minded employees to join our team. When offering religious retreats, the kitchen is an essential part of a positive experience. “Grace builds on nature.” (St. Thomas Aquinas)

GENERAL SUMMARY

The Cook prepares meals for the residents and guests of the location and maintains a clean work environment.

PRINCIPLE DUTIES AND RESPONSIBILITIES

1. Assist with food preparation including cooking, chopping, mixing, baking, portioning and proper presentation.
2. Maintain a clean and organized kitchen by washing dishes, utensils, equipment and floors. Keeping drawers, shelves and all storage areas neat, clean and organized. Ability to return all items to their proper place after use.
3. Follow food safety and sanitation guidelines to ensure workers and facilities meets basic health standards and the higher standards maintained at the Schoenstatt Retreat Center. That includes proper attire, clean uniforms and aprons, proper footwear, personal hygiene and hair. Long hair must be contained and secured. All staff members must be presentable and professional in attire and attitude for our guests and principals at all times.
4. Setting up and breaking down food service line in the kitchen and other serving areas. Set up and breakdown of all conference rooms, tables, chairs, linens, silverware and china.
5. Support cooks, dishwashers and retreat center staff with various tasks daily as needed.
6. Stock and replenish supplies and ingredients as required. Communicate to the proper person and write down when items are out of stock or running short.
7. Handle and store food properly to prevent contamination and spoilage. Mark all food stored with date labels. Maintain proper food temperatures for hot and cold foods at all times.
8. Does shopping for food and kitchen needs.
9. Cleans work area, including appliances, and assigned areas after each meal.
10. Performs other related functions as assigned.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

1. Previous cooking experience preferred.
2. Ability to plan, change, and execute plans as needed.
3. Ability to determine portions and size of servings.
4. Ability to modify recipes to fit the number of residents and guests.
5. Ability to give, receive, and follow directions.
6. Ability to work alone and/or with others
7. Ability to see what is needed and a willingness to do it.
8. Ability to be flexible.
9. Ability to use standard appliances and equipment.
10. Must be attentive to details.
11. Constant walking and standing is required.  Frequent bending, kneeling and squatting is also required.
12. Ability to stand for up to eight hours a day.
13. Ability to make independent decisions when circumstances warrant such actions.
14. Ability to cope with the mental and emotional stress of the position.
15. Must be able to approach people in a manner which creates harmony, promotes cooperation and encourages feeling of acceptance and self-worth.
16. Ability to make assessment of food and equipment based on smell.
17. Ability to read small print in directions and on labels and thermometers.
18. Ability to remember multiple verbal and written instructions given at beginning of period extending over long periods of time.
19. Good hand/eye coordination in use of appliances.
20. Ability to lift, push, pull objects weighing up to 50 pounds.
21. Valid drivers’ license for shopping trips subject to approval by employer auto insurance.
22. Understanding and compatibility with the vision, values and mission of the Schoenstatt Sisters of Mary. Devoted active member of a Roman Catholic community highly desirable.

WORKING CONDITIONS

• Flexible work hours including weekend rotation.
• At times, the kitchen can be noisy and extremes in temperature can be experienced (going from freezer, using ovens).
• Use of sharp instruments and various appliances.
• Exposed to laundry/dish washing detergent and chemicals.

ACCOUNTABILITY

The Cook is directly accountable to the General Manager.

The above statements are intended to describe the general nature and level of work required for this position. This is not meant to be an exhaustive list of all responsibilities, duties and skills required.