The Priory Cook is responsible for preparing food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. The position is expected to use personal judgment in carrying out routine duties and responsibilities.A. Evening Meals: Dinners, Monday - Friday1. Planning:a. Dinners are to be formal in nature, consisting of a salad or soup entree, main entree, sides, and sometimes dessert.b. The festivity of meals is to correspond to the liturgical principle ofprogressive solemnity: e.g., Friday meals are meatless, Lenten meals are simpler, and feast day meals are more elaborate.c. Meals are not to be repeated for at least a month.d. Variety of meals to include different styles, such as ethnic and regional cuisines and requests.e. Meals need to be planned, taking into consideration the varied tastes and medical considerations (allergies, etc.) of the Friars and their guests.B. Shopping:1. Menu:a. Shop to maintain freshness of ingredients.2. Pantry:a. Replenish items such as spices, sugar, flour, etc.3. Community items:a. Monitor and replenish community goods such as milk, cereal, juices,eggs, bread, lunchmeats, etc.b. Fill list of pantry items on weekly shopping list.C. Prepare and Cook Meals:Preparation includes setting the table for the number of friars and guests who are signed in.All tableware, napkins, glasses, etc. (provided), are to be set.Prepare and cook all dinners, Monday through Friday.Prepare a casserole for Saturday dinner when requested by the friar in charge of Saturday's dinner. Also, shopping for the Saturday meal ingredients, if requested by the friar in charge of that meal.Present finished meal on the hotplates at the appropriate times (5:15 PM unless otherwise informed).a. Dinner begin at 5:15pm, but there are sometimes exceptions (when there.is a later evening Mass, etc.)b. The friars could potentially change the regular meal time if something changes with one of their schedules.6. The number at dinner typically varies from 2-10, with 6-7 being the average during the year, and 8-9 during the summers.7. On Fridays, the friars recreate after prayer and dinner, starting at 6:00 PM. Prepare light snack, such as cheese and crackers, dips, etc.D. Cleanliness of Kitchen:1. Before Cooking:a. Dishwasher usually needs to be run and emptied in order to accommodate the evening meal's dinnerware.2. After Cooking:a. Clean all kitchen utensils, countertops, floors, and appliances.3. Food Expiration:a. Items in refrigerator and cupboards should be promptly thrown away as needed.4. Deep Cleaning:a. Cupboards, countertops, need to be emptied, cleaned and organized as needed.b. Some additional cleaning services are provided by rectory staff, beyond your normal responsibilities.c. When there are too few for the evening meal, the day may be used for cleaning, organizing, shopping, etc.E. Accounting:1. Gift card and credit card receipts:a. All receipts are to be returned and logged on the Financial Status form.b. The financial status form is to be turned into the office every Monday. Turn receipts into the black box on the desk in the Priory Hallway at the beginning of every month.F. General Principles:1. Employee Handbook and Policiesa. All requirements and policies in St. Patrick's Employee Handbook are to be observed.b. All policies of the Diocese of Columbus are to be observed.2. Moral behaviora. Employment is contingent upon adherence to the moral law andexpectations of the Catholic Church. Scandalous behavior will result indismissal.3. Discretiona. The kitchen and refectory are essential to community life for theDominican Friars and are places of regular fraternal conversation thattouches upon the Friars' ministry to the parish and diocese. Therefore,anything overheard is to be kept in confidence. Nosy individuals,parishioners, and other employees will ask you questions about thefriars' living and meals; simply respond that you are contractuallybound not to speak of the life within the rectory.b. If a friar, employee or guest ever seems to cross normal professionalboundaries, bring it to the attention of the religious superior.4. Cloistera. The second and third floors of the rectory are cloistered; only the friars and anyone to whom the superior has lifted the cloister (buildingsuperintendent, cleaners, etc.) are to go upstairs.b. The recreation room is also cloistered, but this is lifted for the cook in order to use the restroom when the guest suite on the first floor with its own restroom is unavailable. You will be provided with a code to allow access to the Parish Center.G. Position 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1. Required: Compliance with BCI&I background checks and completion ofProtecting God's Children program.2. Education: High School diploma. Some college or culinary school preferred.3. Experience: Prior food service experience is essential.4. Job Related Skills: This position requires frequent movement about the kitchen tocomplete the essential job responsibilities as outlined above.5. Interpersonal Skills: Ability to be a team player and have harmonious relationshipskills when dealing with friars and co-workers.6. Equipment /machines Used in Performance of this Job:The incumbent must maintain skills necessary to safely and efficientlyoperate the following equipment and machines used in the performance of this job:Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.PhysicalI. Physical Strength DemandsThe Physical Demands Strength Rating reflects the estimated overallstrength requirement of the job. It represents the strength requirements, which are considered to be important for average, successful work performance.Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work.
