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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00245129 |
Description Activated On: 7/8/2026 3:09:34 PM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. The employee in this position is assigned to the Dietetic Services Department and performs specialized cooking tasks at Southwestern Veterans Center. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. I. Lead Worker Functions as a lead worker by assigning, coordinating, participating in and reviewing specialized and routine production tasks performed by Cook Is and Food Service Workers; shares information with co-workers/subordinates regarding food preparation methods, procedures and production issues to provide for an efficient and effective food service operation. Removes pulled food on cart(s) from freezer and give to Cook 1s and food items for Food Service Workers. Relieves Food Service Supervisor when food deliveries need checked in from vendors, completes above tasks in the absence or non-availability of Food Service Supervisor. Insures proper rotation of stock. Maintains oral communication with employee assigned to pulling identified food items to insure proper food items are pulled from freezers, refrigerators and dry storage areas. Observes set up for country kitchens at the beginning of each meal for missing food items and appropriate plate arrangement. Ensures food presentation is attractive and acceptable. Insures the labeling and dating of food is properly completed on a daily basis in assigned work areas such as salad refrigerator, the cooks three door Victory refrigerator,and coolers. Insures Cook’s cleaning assignments are completed and work area is left in a clean and orderly manner at the end of shift daily, if not, notifies Food Service Supervisor. Performs supervisory responsibilities in the absence of a Food Service Supervisor, such as observing dining room for proper set up, re-stocking, and opening and closing of the department when applicable. Insures Cook Is arrange workload is appropriately in order to obtain breaks and lunch period as scheduled. Rearranges Cook Is workload due to shortage of staff (Cooks). Visits dining rooms periodically during meals to evaluate food acceptance and quality, reports findings to Director of Dietetic Services. Conducts food acceptance survey by meals on unit, as assigned. II. Safety Insures all food safety techniques are followed such as; the proper thawing of frozen food, chill blasting prepared food items, etc. Insures Cook Is complete cooling chart temperature onto temperature form and submit to Food Service Supervisor to file daily. Operates various equipment used in the production, service and clean up of food; insures that kitchen equipment is properly utilized and maintained; notifies supervisor when maintenance is required for broken/malfunctioning kitchen equipment. Observes all safety rules and regulations by following Southwestern Veterans' Center and Departmental safety rules in order to protect the health and safety of fellow employees and residents. III. Recipes Prepares assigned menu items according to standardized recipes to provide quality menu items in proper quantity for controlling food costs and work. This involves cooking all food items on Facility menus that require more than simple application of heat. Cooks items for modified diets and also special functions such as luncheons and banquets. All procedures will be conducted according to HACCP guidelines. Develops, maintains and performs testing to maintain standardized recipes. Revises standardized recipes as necessary to comply with therapeutic diets, with assistance from the Director of Dietetic Services and Clinical Dietitians. Maintains recipe files by keeping files clean and organized. Adjusts recipes according to production counts; converts servings on production sheets to standardized measurements; i.e. each, quarts, gallons, as depicted on spreadsheets. Insures portion control is utilized both in food preparation and food service; observes dining rooms (country kitchens) activity and communicates with Food Service Supervisor to insure prepared food items are utilized, leftovers are at a minimum and a quality meal is served. Reviews printed production sheets and adjust the amount to be prepared according to census to reduce raw food cost. Recommends the utilization of leftovers to avoid waste and to reduce raw food cost. IV. Related Duties Participates in staff training by attending Southwestern Veterans' Center and Departmental in-services and on-th-job training sessions to maximize skill development and provide quality service. Participates in special day (meals) monthly for residents. Maintains dependable attendance and work performance record. All duties are performed in accordance with Southwestern Veterans' Center and Departmental rules, regulations and procedures to maintain required standards. Duties may vary in accordance with need and related duties may be assigned. Employee shall complete the Allegheny County Health Department Food Sanitation Certification course, when made available by the Facility. |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. Adjust recipes to production counts. Rearranges Cook I's workloads due to shortage of staff. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. 5. 6. |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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