GENERAL JOB SUMMARY:
Responsible for the planning, preparation and service of meals for the Kimochi San Mateo facility.
CLASSIFICATION:Non-exempt (hourly)
Wednesdays - Saturdays: 8 hours per day
Work Time: 10:00 am – 6:00 pm
SUPERVISION GIVEN AND RECEIVED:
This position does not provide direct supervision to staff and is supervised by the Director of Resident Services and/or Care Manager.
ESSENTIAL FUNCTIONS:
· Prepare meals as specified by a pre-planned menu.
· Ensures that meals are served to meet standards of quality and that meals are served promptly at scheduled times.
· Utilize health department accepted standardized sanitary and food safety procedures.
· Responsible for the cleanliness of the kitchen facility/storage/machinery, including but not limited to the refrigerator, freezer, stove, rice cooker, and slicer.
· Responsible for the submission of an inventory list(s) of food and supplies used on a daily, weekly, monthly basis to the Director of Resident Services and/or Care Manager.
MARGINAL / NON-ESSENTIAL FUNCTIONS:
· Performs other duties as assigned and requested by the Director of Resident Services and/or Care Manager.
JOB QUALIFICATIONS:
SKILLS:
· Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
· Mathematics: Using mathematics for all aspects of food production, requirements, food and supplies, daily meal counts.
· Speaking: Communicating with others to convey information effectively.
· Writing: Maintaining written inventory logs of supplies and food.
· Reading Comprehension: Reading and understanding written sentences and paragraphs related to work and safety rules, procedures, instructions and temperature readings for prepared foods and operating equipment.
· Organization: Maintaining order by planning work activities in an organized manner.
ABILITIES:
· Lift, push, pull, or carry objects.
· Follow instructions and work procedures.
· Work independently to perform and complete job functions.
· Develop cooperative working relationships with others.
· Interact with diverse individuals at all levels within the organization and members of the public, including senior citizens, volunteers and employees.
KNOWLEDGE, EDUCATION AND EXPERIENCE:
· Minimum High School graduate or GED equivalent.
· Current Serve –Safe certificate
· Three years of kitchen/culinary experience required: cooking, food preparation, ordering, etc.
· Previous experience working with social service organizations or senior citizens.
· Bilingual in Japanese and English preferred to facilitate communication with senior citizens served by organization.
