Grill Cook - Part Time - Evenings

Job Description:

At VMRC, we identify a 'cultural fit' as a community member demonstrating our shared values and commitment to fostering an inclusive, purpose-driven workplace. We seek candidates who align with our service, justice, peacebuilding, and stewardship values while bringing diverse perspectives that enrich our collective work.

 We assess candidates through structured, bias-conscious interview questions, exploring how they have lived these values in their professional and personal experiences.

Description 

This position is primarily responsible for accurately and efficiently preparing, portioning, grilling, and presenting a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, and dinner. Must follow policies regarding sanitation, food handling, safety, confidentiality, personal appearance, and hygiene. Must report hazardous conditions and accidents, and attend in-service training while maintaining a high level of quality service to residents.

The starting base rate of pay is $15.75 - $20.27, based upon previous experiences and qualifications.

Part-Time Work Schedule:

• Every other weekend and 2-3 evenings a week  ( 3:30 PM -7:00 PM )
• less hours, 40 per pay period every 2 weeks,  ( less than 20 hours per week )

As a condition for employment, VMRC requires all employees to be fully vaccinated for COVID-19. If selected for a pending job offer, the candidate will be required to receive the COVID-19 vaccination(s) or provide proof of prior COVID-19 vaccination(s) before the date of hire.

VMRC is a drug-free community - we have and will continue to comply with all federal and state laws. If selected for a pending job offer, the candidate will be required to satisfactorily pass a background check and drug screen during the pre-employment screening process.

Position Requirements:

• High school graduate or GED equivalent with a minimum of 1 year experience cooking in an institutional food service environment.
• Position requires long hours standing, and the ability to lift and carry up to 35 pounds.
• Must have a working knowledge of HACCP and OSHA protocols.
• Must be detail-oriented and possess basic mathematical skills.
• Must be able to act, intervene independently in routine and emergency situations, be self-motivated, and maintain positive relationships with residents and co-workers.
• Must be able to work overtime, holidays, and weekends as scheduled.
• Must be able to deal tactfully with residents, families, and the general public in a positive, professional, and customer-first manner.
• Ability to perform the duties listed in the job description with minimal supervision. Self-motivated, able to schedule time wisely and accommodate changes.
• Must have the ability to understand and carry out oral and written assignments and, the ability to read, write, speak, and understand the English language.

A. Essential Functions – Food Production, Preparation, Training and Waste

1. Prepares, seasons, and cooks meats and vegetables using skill in frying, grilling and sauteing.

2. Prepares, seasons, and cooks starches, vegetables and other side hot food items

3. Deep fries, grills, and sautés meats, fish, vegetables, and other foods. Observes and tests foods being cooked by tasting, smelling, and piercing.

4. Portions food on serving plates.

5. May add gravies, sauces, and garnishes to servings.

6. May receive inventory, move, and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

7. May clean and sanitize workstations and equipment and must follow all VMRC and regulatory rules and procedures.

8. Responsible for following food safety and physical safety policies at all times, while utilizing personal protective equipment (PPE) when required by management.

9. Complies with all VMRC HACCP policies and procedures.

10. Reports all accidents and injuries in a timely manner.

11. Complies with all company safety and risk management policies and procedures.

12. Participates in regular safety meetings, safety training and hazard assessments.

13. Attends training programs (classroom and virtual) as designated.

14. May perform other duties and responsibilities as assigned.

B. Essential Functions – Industry Knowledge

1. Maintains quality level of customer first service.

2. Fully understands and appropriately follows sanitation, food borne illness and cross-contamination policies and procedures.

3. Demonstrates and understanding of federal, state and local policies regarding food service practices in healthcare institutions.

4. Fully understands and demonstrates appropriate dining room procedures and etiquette.

5. Fully understands and demonstrates proper small wares handling.

6. Fully understands and uses appropriate H.A.C.C.P. protocols.

7. Safely operates small appliances, such as commercial food processors, blenders, toasters, can openers, etc.

8. Possesses a general knowledge of large food service equipment.

9. Able to cope with the mental and emotional stress of the position.

10. Able to concentrate on details with frequent interruptions.

11. Able to follow, complete and remember daily requirements and routines over the eight-hour shift or longer.

12. Works harmoniously with coworkers.

13. Deals tactfully with residents, family members, visitors, and the general public.

14. Adheres to all safety policies and procedures of VMRC and regulatory authorities. Reports all hazardous conditions or equipment. Reports all accidents/incidents.

15. Maintains proper personal appearance and hygiene according to established policies.

C. General

1. Complies with all VMRC and departmental policies and guidelines in a conscientious manner.

2. Actively engages residents in a meaningful, positive, and compassionate manner while ensuring an environment of resident-centered respect and appreciation.

3.Maintains confidentiality of all resident care and protected health information. Reports known or suspected incidents of unauthorized disclosure of confidential information to supervisor or designee

4. Handles responsibility and maintains a positive, professional, and collaborative working relationship with residents, families, administration, peers, and co-workers.

5. Demonstrates good attendance and maintains "Employment in Good Standing".

6. Uses correct body mechanics to prevent injury to self, residents, and other staff.

7. Assumes responsibility for and actively participates in staff development (professional growth) and continuing education to keep skills and required certification(s) up to date.

8. Demonstrates computer skills necessary to complete job tasks/responsibilities.

9. Attends all required in-services and department staff meetings.

10. Follows emergency and evacuation procedures.

11. Performs other duties as assigned by supervisor.

This position has access to job specific resident dietary requirements for use in completing assigned responsibilities and does not have access to personnel records of staff.