This position is responsible for preparing nutritional and attractive meals for residents at The Commons.

MEGHAN NEDVECKI
meghann@htop.org
970.243.3333

ESSENTIAL DUTIES AND RESPONSIBILITIES

Employee must have regular attendance/punctuality, be able to cooperate with others, and be completely honest. Other assigned duties include:
1. Preparing meals daily.
2. Filling food orders.
3. Washing pots and pans; other cleaning assignments as necessary.
4. Stocking supplies.
5. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES
This position has no supervisory responsibilities.

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.

EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); or one to three months related experience; or equivalent combination of education and experience.

ADDITIONAL SKILLS PREFERRED:
Education: Associates degree in Culinary Arts; Food Handlers Card
Experience: Six (6) months or more experience as a front line cook in a
restaurant setting. Six (6) months or more experience with restaurant equipment;
ovens, fryers, meat slicers, etc.
Special Skills: Ability to manage time and prioritize tasks

LANGUAGE SKILLS
Must be able to read and interpret documents such as safety rules, operating and maintenance instructions, as well as Hilltop and program specific policies and procedures. Must be able to write routine documentation as required. Must be able to verbally communicate effectively with clients and co-workers.

MATHEMATICAL SKILLS
Must be able to add and subtract two digit numbers, and to multiply and divide by 10’s and 100’s. Must be able to perform these operations using units of American money, weight measurements, volume measurement, and distance. Must be able to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY
Must be able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to interpret instructions that are furnished in a variety of formats including written, oral, diagram, and/or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS
• Food Handler’s Card

CLEARANCES
The following background checks are conducted by Hilltop Community Resources:
• Criminal background
• Annual TB Test

EXPOSURE CATEGORY: [ 2 ]
1) - Job tasks involve exposure to blood, body fluids, or tissue.
2) - Job tasks involve no exposure to blood, body fluids, or tissue, but employment may require unplanned category 1 exposure.

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.

Mobility:
• Must be able to stand 60% of the time; walk 40% of the time.
• Climbing (ascends or descends ladders, stairs, scaffolding, ramps, etc., using feet and legs and/or hands and arms).
• Balancing (maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces).
• Stooping (bending body downward and forward by bending spine at the waist).
• Kneeling (bending legs at knees to come to rest on knee or knees).
• Crouching (bending body downward and forward by bending legs and spine).
• Reaching (extending hand(s) and arm(s) in any direction).

Dexterity:
• Handling (seizing, holding, grasping, turning or otherwise working with hand or hands).
• Fingering (picking, pinching, or otherwise working primarily with fingers).
• Feeling (perceiving attributes of objects, such as size, shape, temperature, or texture, by touching with skin, particularly that of the fingertips).

Lifting:
• Must be able to exert up to 50 pounds of force to lift, carry, push, pull, or otherwise move objects.

Communication:
• Must be able to express or exchange ideas by means of the spoken word. Must be able to clearly communicate with others by way of the English language.

Hearing:
• Must be able to perceive the nature of sounds at normal speaking levels with or without correction. Must be able to receive detailed information through oral communication, and to make the discriminations in sound.

Taste/Smell:
• Must be able to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, or recognize particular flavors and/or odors, using the tongue and/or nose.

Vision: Must have the following vision abilities:
• Close vision (clear at 20 inches or less).
• Far vision (clear at 20 feet or more).
• Depth perception (Three-dimensional vision. The ability to judge distances and spatial relationships so as to see objects where and as they actually are.)
• Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus).
• Color vision (ability to identify and distinguish colors).
• Field of vision (observing an area that can be seen up and down or right or left while eyes are fixed in a given point).

Physical effort:
• Medium work (moderate physical activity required by handling objects up to 50 pounds occasionally and/or up to 20 pounds frequently).

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Physical surroundings:
• Under normal circumstances 100% of time is spent indoors.
• The noise level is usually moderate.