Dietary Prep Cook ~ St. Maries

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Completes all tasks on production sheet for the day of the shift.

Cleans and washes equipment used in meal preparation.

Keeps own work area clean and sanitary after each meal preparation.

Responsible for proper sanitation procedures and portion control.

Reviews spreadsheets for proper serving sizes and therapeutic diets.

Helps PM Cook with food items needed for assisted living salad bar lists.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE No prior experience or training, but must be able to take the Idaho Food Code test and pass this test to continue with employment within three months after beginning job.

LANGUAGE SKILLSAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to other employees of the organization.

MATHEMATICAL SKILLSAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

REASONING ABILITY to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 50 pounds.

Specific vision abilities required by this job include ability to adjust focus.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually moderate.

OCCUPATIONAL EXPOSURE Category 3-Task/activity does not entail predictable or unpredictable exposure to blood.

PERFORMANCE EXPECTATIONS Periodic performance evaluations will be conducted with the following performance criteria in mind. Future raises will be based heavily on job performance which includes the following:

Compliance with all VVCC Policies and Procedures.

Good attendance and punctuality.

Productivity
- Taking initiative in assigned projects and tasks to put forth extra effort and be creative in completion of assigned duties and responsibilities.

Effectiveness
- The ability to show and express good organizational skills and working habits.

Teamwork - works well with others.

Communicating well and in a positive manner with all staff.

Working safely with no safety violations.

Completion of required training and in-service hours.