Cafeteria Cook

Job Title: Cook

Department: Cafeteria

Employment Status: Full-time/Regular/Non-exempt

Qualifications: A Christian with strong convictions who is also in agreement with White’s mission statement, Statement of Faith, and Code of Conduct. This person must have an interest in cafeteria work, be able to work efficiently with staff and students, and be at last 21 years of age. High School diploma or equivalent is required.

Reports to: Cafeteria Manager

Job Summary: To cook and prepare main course, complimentary dish, and vegetable for each meal. This position is responsible for cleaning designated equipment and recording food usage. Supervision of student workers is also a job requirement. Must demonstrate sensitivity to our service population’s cultural and socioeconomic characteristics and needs.

Basic Responsibilities

• Prepare and cook the main course, complimentary dish, and vegetable for each meal and place in hot pass if too early to put it on line, or place it on cart and take it to the steam table area where the cook and salad worker together can place it on the steam table.

• Prepare salad area, stock food items as needed, and cover any needs related to the dish room as requested or scheduled.

• Check the menu to pull food at least three days from serving.

• Store leftovers properly in clean containers.

• Set up workstations including prep tables, service counters, hot wells, and steam tables.

• Conduct preliminary cleaning (pots, pans, etc.) in preparation for washing. Clean equipment (steam pots, steamer, slicers, grills, etc.) after each use.

• Turn on and off hot passes and steamer before and after use. Also, unlock and lock walk-in refrigerators before and after use.

• Work scheduled events such as parent weekends, fall fundraiser, chapel events, external guest events, etc.

• Supervise student workers during workday/designated shifts.

• Conduct daily, weekly, and monthly cleaning (carts, tables, steamers, shelves, pan racks, hot and cold passes, ovens, sinks, etc.) as directed by the Cafeteria Manager

• Record food usage (before and after serving) on food report.

• Maintain excellent customer service and positive attitude.

• Perform other duties as assigned by the Cafeteria Manager.

Skills, Supervision, Knowledge, and Ability

• This position requires a person to be able to accept direction as given by the Cafeteria Manager.

• This individual must be organized, self-directed, prompt to work, and willing to take on extra job responsibilities.

• This individual must be a team player, exhibiting flexibility and cooperativeness in working with other cafeteria staff, student workers, and customers.

• This individual must be willing to replace and/or assist other cafeteria staff members when necessary.

• This individual must be able to effectively communicate (both talk and listen) to students, Family Teacher, and supportive staff.

• This individual needs to enjoy working with co-workers and campus staff and must have the ability to effectively relate with others in a close working environment.

• This individual must be able to develop positive working relationships with students and be able to regulate and instruct students.

• This individual must be able to read and follow directions of recipes.

• Must be able to maintain professional boundaries and confidentiality.

• Must be committed to the Mission of Josiah White’s.

• This individual must function as a positive role model for residents and work well with staff.

• This individual should be able to work in a safe, structured environment, contribute new ways to cope with

stress, and help students to learn to control their behavior.

• This individual must be able to go to a supervisor with questions about conversations or actions relating to a student or staff whether it was appropriate or not, should not be afraid to ask about boundaries.

Physical Demands of Position

• This individual must have sufficient stamina to work in hot work stations that exceed 90 degrees (dish room temperatures may exceed 100 degrees), remain standing for periods of time that exceed four hours at a time, and do manual cleaning of cafeteria equipment.

• Endure temperatures that potentially go below 40 degrees Fahrenheit.

• Must be able to complete First Aid/CPR expectations per the Red Cross. Specifically, they must be able to get down to the floor and stand back up to perform chest compressions to the depth of at least two inches and give rescue breaths which includes getting on knee(s) and leaning forward without putting pressure on the victim’s head.

• Must be able to complete the MindSet physical restraint techniques for residents who are in crisis (expected to meet the requirements of MindSet physical restraints) in order to become certified. This may include the following:

  • Vertical Containment-Approach from behind the aggressor with arms raised. Initiate contact with your forearms to the aggressor’s triceps and push the arms forward. Lead with the foot and place the side of your head directly below the aggressor’s shoulder while making chest to back contact. Your shoulders should be at a 45 degree angle. Find your hands and grasp your wrist while pointing your elbows to the ground. Maintain chest to back contact while alternating and widening your stance.

  • Object Containment and Release- Assist a partner who has applied the embrace on an individual using an object aggressively. Establish a position on the side of the aggressor closest to the object. Secure the wrist. Using both hands, slide the thumb to a parallel position with the fingers. Release the object by pulling up or pushing down. Throw the object a safe distance away. Communicate with your partner and the aggressor to determine direction.

  • Leveraged Embrace- Approach from behind the aggressor with arms raised. Initiate contact with your forearms to the aggressor’s triceps and push the arms forward. Step in and place the side of your head directly below the aggressor’s shoulder while making chest to back contact. Your shoulders should be at a 45 degree angle. Find your hands first then slide to the aggressor’s wrist. Grasp each of the aggressor’s wrists and slide your elbow to the crest of the hip. (Same side of the aggressor's body as your head). Leverage the hip forward with your elbow while alternating and widening your stance.

  • Assisted Relocation- From the leveraged embrace, go to the side opposite your partner’s head. Take the grasp of the wrist opposite from you. Place your free hand on the shoulder nearest to you. Stay close and communicate.

  • Single Staff Follow Down- From the leveraged embrace, follow the downward movement by going to the knee opposite your head while leaning into the aggressor. Use the momentum to rotate the aggressor to his/her side while positioning your body perpendicular from the chest-to-back contact. Spread your legs for stability. The individual’s shoulders should be perpendicular to the floor. Maintain chest-to-back contact and elbow leverage.

  • Duel Staff Bring Down- From the leveraged embrace, ask for assistance to take the aggressor to the floor. Approach on the head side of your partner and secure the legs by dropping to a knee and grasping the ankles in front. (Left to left, right to right).Plant the feet to the floor and communicate with your partner. Go down on the knee opposite your head and use the momentum to rotate the aggressor to his/her side. The shoulders should be perpendicular to the floor. Stack the legs, make chest contact with the back of the knees, and forearm contact with the thighs and shins. Lay flat with your legs spread for stability.

• This individual must be able to lift 30-50 pounds (pans with food) unassisted on a daily basis.

Working Conditions

• The normal work days will be Monday through Friday. This individual will work 8 a.m. to 4 p.m. or 11 a. m. to 7 p.m. Work Hours are subject to change at discretion of supervision.

• Attend work regularly and be on time.

• Be flexible and willing to work for cafeteria staff in their absence.

• Meal breaks may vary from 15-30 minutes, depending on the meal being served.