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Job Description

The Homemaker is responsible for the kitchen in the Household. The Homemaker is responsible for the menu, food ordering, preparation, delivery and clean-up for their respective kitchens. They work with all members of the household to deliver member centered care centered around food. Homemakers must be able to think critically and have the ability to shape their practices and responses to specific situations around individual member’s needs and preferences. This involves fully assessing a situation, thoroughly probing cause-and-effect. Potential resources, possible options and determining possible solutions/responses that are member-centered and appropriate.

Job Description:

1. Plans all menus for the household with collaboration from household members and Care Partners.

2. Orders all food items needed for menu items, engagement and social events within the household.

3. Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes.

4. Prepares and serves all sauteed, fried, grilled, steamed and baked items as per standardized recipes.

5. Prepares or directs the preparation of all food served, following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved.

6. Determines amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production.

7. Demonstrates good communication and listening skills with Members, guest, vendors and staff.

8. Offers proactive alternatives to address negative deviations and challenges.

9. Maintains ServSafe Certification.

Non-essential Job Duties:

1. Maintains assigned work station in a safe and sanitary condition.

2. Maintains acceptable standards of personal hygiene and complies with department dress code.

3. Attends in-service training and education sessions as assigned.

4. Performs specific work duties and responsibilities as assigned by supervisor.

Qualifications:

1. Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic. Ability to understand measurements and conversions.

2. A minimum of three years’ experience as a cook in a hotel, restaurant, club or similar institution.

3. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.

4. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

Physical Requirements/Working Conditions:

Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Must possess the ability to stand for long periods of time and be able to demonstrate manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. Will be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time along with industrial cleaning chemicals. Must be able to see, hear, and communicate with others.

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