Cook - St. Anthony of Padua Priory

Archdiocese of New Orleans • Part-time • New Orleans, LA, US • $18 - $20 / hour • 1w ago

Cook - St. Anthony of Padua Priory

The main purpose of the job of Cook is to plan, prepare, cook and serve tasty and nutritionally balanced meals for a community of approximately 13 Dominican Friars and their guests. The duties of the Cook broadly encompass everything related to this purpose including but not limited to maintaining the order and cleanliness of the kitchen, dining room(s), pantries, cupboards, cabinets, refrigerators, freezer, and all appliances. Duties and tasks are listed below. The Supervisor may add to this list of duties and tasks as the needs of the Priory and Friars dictate.

Time Requirements; Time Off; Technology; Safety & Sanitation; etc.
1. The Cook's Supervisor is a Friar(s) assigned by the Prior. The Cook is to take direction from the Supervisor on all matters related to the job. The Cook is responsible for communicating with the Supervisor on all matters related to the job. If the Supervisor is unavailable, the Cook may communicate on such matters with the Prior. In no case is the Cook to communicate on such matters to the Supervisor through another Friar unless both the Supervisor and Prior are unavailable and the matter is urgent.
2. The Cook is expected to be on time every day and to stay the full length of the 4-hour shift, clocking in at 3:30 p.m. and clocking out at 7:30 p.m. Exceptions to this requirement on any given day, at the request of the Cook, can only be made by the Supervisor (or Prior if Supervisor is not available). The Supervisor has the prerogative of altering the Cook's hours on any given day if necessary, to accommodate the needs of the Priory. If the Cook works more than 4 hours on a given day, she/he will be compensated through "comp time"; i.e., the Cook will work fewer hours on another day generally within the following two weeks.
3. The Cook is entitled to one 10-minute break during the 4-hour shift. During the break she/he may sit down, use the telephone, use earphones, read, etc.
4. While working (throughout the 4-hour shift with the exception of the 10-minute break), the Cook is not allowed to use the telephone, except to communicate with the Supervisor, or in the event of an emergency. During this time, the Cook is not allowed to use earphones or headphones of any kind. Music can be played by the Cook in the kitchen at a reasonable volume that does not disturb the Friars. During this time, the Cook is not allowed to sit and rest; if the Cook cannot find something productive to do (see description of duties), she/he is to contact the Supervisor and ask for a task to do.
5. The Priory will have available a computer with internet access for the purpose of menu creation and planning and other tasks listed in the description of duties. The Cook is not allowed to use her/his telephone for this purpose during the 4-hour shift. The computer will be situated in an office, or on the kitchen counter or on a moveable stand with the screen always facing out (to the center of the room). The Supervisor has the prerogative to decide when, or how often, or for how long, the Cook can use this computer. The
Priory will provide a stool if needed for the Cook to sit on when using this computer.
6. On any given day, if none of the friars will be present for dinner (e.g., due to a community or Province event), the Cook will use that 4-hour shift to do tasks listed in the description of duties. If the Cook requests to take that day off, and if the Supervisor approves the request, it will be a day off without pay unless the Cook uses a Vacation Day. Any different arrangement requires the approval of the Supervisor and the Prior.
7. If the Cook is ill and unable to come to work, the Cook will notify the Supervisor as soon as possible; i.e., by 8:00 a.m. of the sick day itself, or 8:00 p.m. of the night before when possible. Sick days are only to be used in strict accordance with Archdiocesan policy and are never allowed to be used simply as a paid day off.
8. Regarding requests for paid time off, in situations that are not urgent, the Cook will make such requests to the Supervisor at least 2 weeks in advance. Requests made with less than a 2-week notice may be denied.
9. Regarding requests for personal time off (not paid), the Cook will make such requests to the Supervisor. The request will be considered on a case-by-case basis. The Supervisor has the right to deny such requests, especially when made on short notice.
10. The Cook will comply with all Safety and Sanitation Regulations

Description of Duties

Cooking and Baking
1. The Cook will create and plan menus:
 No later than every Thursday, the Cook will post the menus for the following week, no exceptions.
 The health of the friars is the primary consideration. Therefore, the Cook is
expected to cook tasty, nutritious and balanced meals, using fresh ingredients. The Friars want substantial, varied and nutritious meals prepared "from scratch".
 The Cook will use fresh vegetables, dried (not canned) beans, fresh fruit (not canned) and fresh bread as frequently as possible.
 The Cook will avoid using processed, prepared and canned foods and processed frozen meats. Fried and salty foods as well as rich sauces should only be included in a meal plan occasionally. The practice of preparing/cooking foods in advance and freezing for future meals is generally to be avoided (e.g., spaghetti sauce, red beans, etc.).
 The Cook will prepare some special items at each meal for friars who are on a
special diet. Individual friars will express such requirements to the Supervisor (not the Cook), and the Supervisor will communicate to the Cook.
 The Cook will prepare/bake deserts on occasion at the direction of the Supervisor.
 The Supervisor will review and approve the menus and will have final say over each meal plan that is incorporated into the list of approved menus.
 The Cook will learn new recipes at the direction of the Supervisor.
 The Cook will create an ingredients list for each meal that is on the list of approved menus. This list will include quantities of each food item and ingredient needed for that meal based on the number of servings. This list will be kept on file by the Cook and used to create the weekly grocery shopping list.
2. The Cook will bake cookies on a regular basis to be kept in stock in the 2nd floor "Breakfast Room". Cookies are to be made "from scratch". The Cook will bake other items on occasion at the direction of the Supervisor.
3. Other cooking and baking tasks/duties may be added to this list by the Supervisor as requirements and needs of the Friars dictate.

Procurement
1. Staple Food Items and Supplies (i.e., items we keep in stock in our pantry, cupboards and refrigerators such as oils, flour, sugar, pastas, milk products, butter, eggs, condiments; spices, rice, beans, pasta, etc.): The Cook will keep track of these items by taking an inventory on a weekly basis. When an item needs to be purchased, that item will be placed on a list by the Cook. The Cook will place an order for such items with our vendor (currently Sysco) after reviewing the list with the Supervisor. The Supervisor will approve the list, including the quantities, before the order is placed. The Cook will provide the Supervisor with a separate list for items normally purchased at Costco or Sam's by the Friars assigned to shopping for certain bulk items.
2. Receiving Delivered Food: The Cook will arrange a time for delivery of food from vendors (e.g., Sysco) when the Cook will be there to let the driver in and then to put away perishable foods. The Cook is responsible for putting food items in their proper place and breaking down the cartons and boxes used to transport and deliver the food. The broken-down cartons are to be placed on the shelves designated for recycling in the Washer/Dryer room.
3. Groceries for Meals: Generally, groceries for meals will be purchased as needed each week, based on the menu plan for the coming week. Therefore, the Cook will prepare an ingredients list for each meal on the list of approved menus. The list will include the food items and ingredients needed to be purchased for that meal and the quantities of each item based on the number of servings. This ingredients list for each meal is to be kept on file by the Cook. No later than each Thursday, the Cook will provide the Supervisor with a shopping list for the coming week's meals. The list will be organized as per the direction of the Supervisor and will take into account items we already have in stock.
4. Shopping: The Cook may be required to shop for the groceries. If so, this task would be done sometime during the 4-hours of work on a given day. The Supervisor will arrange for the method for payment for groceries. Immediately upon returning from the grocery store, the Cook will provide the Supervisor with an itemized receipt of all items purchased. The Cook is never to comingle her/his own personal shopping with shopping for the Priory.
5. Miscellaneous Items: It is the Cooks responsibility to alert the Supervisor to the need to purchase any miscellaneous item (items not mentioned in the above points), including soap and supplies for the small bathroom in the Pantry.
6. Other: Other procurement tasks/duties may be added to this list by the Supervisor as requirements and needs dictate.

Serving the Meal and Storing Left-Over Food
1. The meal will be served promptly at 6:00 p.m. The Cook will put the food and serving utensils out on the buffet tables, using the hot serving plate for the main items. Butter, condiments, salad dressings will be placed on the dining room tables or the buffet tables. The drink containers (water, tea, etc.) are to be filled and placed on the table along the window along with the filled ice bucket and bowl of sliced lemons or limes. At 6:00 p.m. the Cook will announce the meal by ringing the dinner bell and verbally announcing on Intercom #6 "Dinner is Served".
2. The friars will finish dinner and vacate the dining room by 7:00 p.m. at the latest. By 6:45, if the friars are still at the dining room table, the Cook may come in to the dining room to retrieve the food from the buffet tables so as to put the left-over food away and begin clean-up. The friars will bring their own plates, glasses and utensils to the kitchen when they depart from the dining room.
3. The Cook will place left-over food in containers or storage bags and place in the refrigerator (occasionally the freezer). The date that the meal was prepared is always to be written on the bag or written on a label and stuck on the container (no exceptions).

Cleaning and Organizing
1. Kitchen: It is the responsibility of the Cook to keep the kitchen, and everything associated with the kitchen, clean. This includes (but is not limited to) the countertops, work tables, carts, stove surfaces, cabinets, the floor, the dishwashing machines, microwave, refrigerators, freezer and other appliances; as well as all of the pots, pans, bowls, dishes, cups, glasses, eating and cooking utensils, etc.
 After the meal is over, all items are to be washed and put away in their proper place or put in the dishwasher.
 The Cook will clean all countertops, stove top and other surfaces.
 The Cook will refill the soap dispenser as needed and replace the roll of paper towels as needed.
 The Cook will put used dirty towels, cloths, hot pads and other washable fabric items in the bin under the sinks in the Washer/Dryer room. The Cook will then put a clean fresh towel on the towel rack.
 Every night (no exceptions) the Cook will sweep the kitchen floor and then mop it with a cleaning solution added to fresh clean water. The mop bucket is to be emptied every night after mopping, or the following day when the Cook arrives to begin the shift. Fresh water and cleaning solution is to be used each day.
 The Cook will take the garbage out daily, disposing of it in the large dumpster on the St. Patrick Street side of the Priory. The Cook will put a fresh replacement bag, found in the Washer/Dryer room, in the kitchen garbage can.
 The Cook will empty the items from the blue recycling container. Glass will be brought up to the second story landing and placed in the appropriate container; newspapers will be placed in the blue bins in the Washer/Dryer room; and all other recyclables will be placed in the large green containers under the carport.
 Before clocking out at the end of each 4-hour shift, the Cook will start the dishwasher(s). Upon arriving the next day (or Monday), the Cook will unload the dishwasher and put all items away in their proper place.
 Before clocking out at the end of each 4-hour shift, the Cook will place a tub on the countertop. Any items used by the Friars for eating or cooking during the night or the next day, will be rinsed and placed in the tub by the Friars. Upon arriving the next day (or Monday), the Cook will either wash and put away the items that are in the tub, or place them in the dishwasher to be washed with that evening's dirty dishes.
 The supervisor has the prerogative to add to this list of duties as the needs of the Priory dictate.
2. Dining Room:
 After the friars depart the dining room at the end of the meal, the Cook will clean the dining room. The Cook will wipe down the dining room tables and chairs, the buffet tables, the hot serving plate, the table near the window and the table with the coffee makers on it, and anything else needing to be wiped down. The Cook will also wipe down the round table and chairs in the small eating room located between the kitchen and dining room.
 The Cook will make sure the place mats are free of any crumbs or food.
 The Cook will sweep under and around the dining room tables and chairs as needed on a daily basis.
 If the Coffee Maker has been used, the Cook will clean the coffee pot and empty the coffee grinds into the garbage.
 The Cook will occasionally change out the placemats after discussing the time interval with the Supervisor.
 The Cook will occasionally replace the tablecloth which is on the table that holds the plates, bowls, flatware and cups. The dirty tablecloth is to be brought to the Washer/Dryer room and a fresh tablecloth is to be placed on the table.
 Each day the Cook will refill the napkin holders with paper napkins.
 The Cook will monitor, on a regular basis, the items on the "Lazy-Susans" on the dining room tables (salt, pepper, sugar, hot sauces, oil/vinegar, toothpicks, etc) and refill or replace these items as needed. The Cook will make sure each of these items are on each of the "Lazy-Susans".
 The Supervisor has the prerogative to add to this list of dining room duties as the needs of the Priory dictate.
3. Pantries/Cabinets/Cupboards/Refrigerators/Freezer:
 The Cook will keep the pantries, cupboards and cabinets clean and organized.
 The Cook will rotate the inventory of foods and supplies to assure that we are using the oldest items first; i.e., FIFO (first in, first out), so as to avoid wasting food that ends up sitting on our shelves beyond their expiration dates.
 Should an item pass the expiration date while in our Pantry or cabinets or
cupboards, the Cook will throw away that item into the garbage.
 The Cook will sweep and mop the Pantry floor each day.
 The Cook will wipe down the inside of the refrigerators weekly.
 At the first sign of mold or rot of fruits or vegetables in the refrigerator, the Cook will remove those items and dispose of them into the garbage.
 Reports of odors in the refrigerators are never be ignored. Any and every source of refrigerator odor should be eliminated immediately by searching for and discovering the source and then throwing it in the garbage.
 The Cook will check the dates on the containers/bags of left-over food in refrigerator each day. The Cook will throw away any food older than 3 days and then wash and put away the containers.
 The Cook will keep an accurate inventory of everything in the freezer, including the date each item was placed in the freezer. The Cook will incorporate these items into the menu planning so as to use, on a timely basis, the food we have already purchased, or that has been given to us.
 The Supervisor has the prerogative to add to this list of cleaning and organizing duties as the need dictates.