6-Specifications and Requirements – GEN2132621Q1, Temporary Kitchen Personnel, Attachment A – Job Descriptions.pdf

Attachment A – Temporary Kitchen Job Descriptions

I. Cook General Description The Cook performs skilled cooking, food preparation, and other tasks as required. This position works under the general supervision of the Kitchen Supervisor.

1. General Duties and Responsibilities The functions listed below represent the majority of, but are not limited to, the required Services. The County may assign additional related functions as necessary.

1.1 Use recipes and cooking skills to prepare and/or supervise the preparation of foods, vegetables, meats, and beverages for various meals to achieve high-quality taste and appearance.

1.2 Prepare food for therapeutic or special diets (if needed).

1.3 Control food portions when loading food carts and/or steam trays for serving.

1.4 Participate in presenting in-service education for clinical or other staff.

1.5 Assist in planning basic menus to provide proper nutrition and variety at minimum costs. Assists in ordering food supplies in the appropriate quantity, checking orders received for correct price, weight, and satisfactory quality.

1.6 Assist with cleaning stoves, cookers, kettles, pots and pans, refrigerators, food grinders, mixers, tables, kitchen utensils and kitchen areas to meet sanitation standards.

1.7 May participate in conducting client food satisfaction surveys. Assist in developing improvement plans based on customer or client feedback.

1.8 Perform inventory management under the supervision of the supervisor.

1.9 May participate in cost containment and design of efficient food production procedures.

1.10 Prepare simple reports and complete forms.

1.11 Perform related work as assigned.

2. Physical Demands Physical demands refer to the requirements for physical exertion and coordination of limb and body movement as follows:

2.1 Perform medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing, and raising objects.

2.2 Exert between twenty (20) to fifty (50) pounds of force on a regular and recurring basis and fifty (50) to one hundred (100) pounds of force on an occasional basis.

2.3 Lift up to twenty-five (25) pounds on a regular basis.

3. Minimum Education and Experience Requirements

3.1 High School diploma or General Education Diploma (GED).

3.2 Minimum two (2) years’ experience in cooking, food preparation, handling, storage, and kitchen sanitation or closely related experience, preferably in a large-scale food preparation facility.

4. Licenses/Certifications In accordance with the Specifications and Requirements, the Vendors’ Temporary Personnel are required to retain the following:

4.1 Cook must have and maintain, at a minimum, the current Florida

Food Manager’s certification or the equivalent, submitted within three (3) business days of the County’s request for Services. The Vendor may be deemed non-responsive for failure to fully comply within the stated timeframes.

Additional information and resources regarding the Florida Food Manager certification can be found at: http://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/food-manager.html.

5. Special Requirements Ability to work flexible schedule, including mornings, evenings, weekends, and holidays.

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II. Food Handler/Kitchen Assistant General Description The Food Handler/Kitchen Assistant performs skilled cooking, food preparation, and other tasks as required. This position works under the close supervision of the Kitchen Supervisor.

1. General Duties and Responsibilities The functions listed below represent the majority of, but are not limited to, the required Services below. The County may assign additional related functions as necessary.

1.1 Use recipes and cooking skills to prepare foods, vegetables, meats, and beverages for various meals, giving due care to achieve high- quality taste and appearance.

1.2 Control food portions when loading food carts and/or steam trays for serving.

1.3 Assist in checking orders received for proper price, weight, satisfactory quality.

1.4 Assist with cleaning stoves, cookers, kettles, pots and pans, dishes, refrigerators, food grinders, mixers, tables, kitchen utensils, and other kitchen areas to meet sanitation standards.

1.5 Serve food to clients or the County staff.

1.6 Re-stock supplies and assist with organizing any requested food and non-food related items.

1.7 May participate in conducting client food satisfaction surveys.

1.8 Prepare simple reports; complete forms.

1.9 Perform other related work as assigned.

2. Physical Demands Physical demands refer to the requirements for physical exertion and coordination of limb and body movement as follows:

2.1 Perform medium to heavy work that involves walking, standing, stooping, lifting, digging, pushing, and raising objects.

2.2 Exert between twenty (20) to fifty (50) pounds of force on a regular and recurring basis and fifty (50) to one hundred (100) pounds of force on an occasional basis.

3.1 High school diploma or General Education Diploma (GED).

3.2 Minimum two (2) years’ experience in food preparation, handling, storage, and kitchen sanitation or closely related experience, preferably in a large-scale food preparation facility.

4. Licenses/Certifications

In accordance with the Specifications and Requirements, the Vendors’ Temporary Personnel are required to retain the following:

4.1 Food Handler/Kitchen Assistant must have and maintain at a minimum, a current Florida Food Handler certification or equivalent submitted within three (3) business days of the County’s request for Services. The Vendor may be deemed non-responsive for failure to fully comply within the stated timeframes.

Additional information and resources regarding the Florida Food Handler certification can be found at: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/food-manager.html.

5. Special Requirements

III. Food Manager General Description The Food Manager trains, coordinates, and assists a large food service program, assuring compliance with State and Federal requirements regarding nutrition, sanitation, and safety.

1. General Duties and Responsibilities The functions listed below represent the majority of, but are not limited to, the required Services. The County may assign additional related functions as necessary.

1.1 Inform kitchen staff to store, prepare, and/or serve food in accordance with acceptable sanitary practices as described in the Food Hygiene Rule: Chapter 64E-11, Florida Administrative Code.

1.2 Assist in master menu planning, assuring compliance with

State and Federal regulations and requirements; assure nutrition and dietary balance.

1.3 Assist in the review of food service budgets and analyze financial and operating statements.

1.4 Train kitchen staff in record-keeping, ordering systems, proper handling of foods, correct use and care of equipment, and high standards of sanitation and safety.

1.5 Consult with Supervisors to resolve problems involving food standards, train on proper use of equipment, serving schedule, and coordinate functions with the Nutrition Manager.

1.6 Supervise and participate in food preparation.

1.7 Prepare a variety of food service records and reports, review time sheets, statements, operating reports, inventory, and cost control records as needed.

1.8 Perform inventory management under the supervision of the supervisor.

1.9 Perform other related work as assigned.

2. Physical Demands Physical demands refer to the requirements for physical exertion and coordination of limb and body movement as follows:

2.1 Perform medium to heavy work that involves walking, standing, stooping, lifting, pushing, and raising objects.

2.2 Exert between twenty (20) to fifty (50) pounds of force on a regular and recurring basis and fifty (50) to one hundred (100) pounds of force on an occasional basis.

3.1 High school diploma or General Education Diploma (GED).

3.2 Minimum four (4) years’ experience in food preparation, handling, storage, and kitchen sanitation or closely related experience, preferably in a large-scale food preparation facility.

4. Licenses/Certifications In accordance with the Specifications and Requirements, the Vendor’s staff are required to retain the following:

4.1 Current Florida Food Manager’s certification or equivalent certification must be submitted within three (3) business days of the County’s request for Services. The Vendor may be deemed non-responsive for failure to fully comply within the stated timeframes.

Additional information and resources regarding the Florida Food Manager certification can be found at:

http://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/food-manager.html.

5. Special Requirements