Cook
4 weeks ago
Job Summary:
Cook - PM Shift - 4 on, 2 off Rotation
Apply directly on link, calls regarding the position, WILL NOT be accepted at the community
The duties and responsibilities of the Cook include leading the dining services team to provide high-quality food and service to our residents while maintaining high standards of food safety and providing various dietary functions as assigned by the Director of Dining Services. Duties of this lead position also include preparing and serving quantity food according to established recipes and following the prepared recipes and menus; as well as maintaining high standards of cleanliness and hygiene -- all in accordance with current applicable federal, state, and local standards, guidelines and regulations, community policies and procedures, and as may be directed by the administrator, dietitian and/or food service supervisor, to assure that quality food service is provided at all times.
Job Qualifications:
Education:High School Diploma Preferred.
- Preferred that the applicant/teammate have previous training (vocational or on-the-job) as a cook in a quality food service operation.
- The Dining Services Cook will take ongoing classes in dietary procedures, related laws, regulations, and guidelines pertaining to food production, food safety, assisted living, and nursing home operations.
Environmental and Working Conditions:
The Cook works in a commercial kitchen and, therefore, will require exposure to safety risks such as hot ovens, sharp knives, etc., and other situations associated with food preparation, cooking, and involvement in a healthcare community, including but not limited to exposure to AIDS, HIV, and hepatitis B viruses involving Risk Classification Categories 2 and 3**. Environmental and safety conditions will fluctuate. To be qualified for the position of Dining Services Cook, a person will have the ability to work in this type of environment, with or without reasonable accommodation, and without posing a direct threat to self or others.
** Universal Precautions Risk Classification Categories **
- Tasks may involve exposure to blood or body fluids.
- Tasks do not involve contact with blood or body fluids but could result in performing a Category 1 task.
- Tasks do not involve any risk of exposure to blood and body fluids.
Physical and Mental Effort:
The Dining Services Team Lead works primarily in a kitchen or dining room environment but must also be able to move throughout the buildings and grounds as needed throughout the day Prolonged standing and walking are required. Ability to lift up to 50 pounds. Requires working under some stressful conditions to meet deadlines.
Essential Functions:
Be the first point of contact for Dining Services teammates, taking actions as necessary to address issues or concerns; Act as backup to Dining Services Manager in his or her absence.
Follows all policies and procedures relating to food service to meet or exceed community standards.
Leads teammates by example in all actions and direct as needed to achieve goals; Establishes and maintains a positive working environment.
Ensures all checklists (daily and weekly cleaning) are completed.
Ensures teammates have the resources they need, and staffing levels are appropriate prior to clocking out.
Prepares trays and serves food according to menus, maintaining a high level of professionalism and demonstrating excellent customer service; Remains attentive to resident and guest needs; Sets and clears tables as necessary.
Clean dining rooms and kitchen areas including removing food trays and carts; Dispose of trash appropriately and keep work areas clean, dry, and free of hazardous items.
Restocks supplies as needed.
Participates in ongoing training programs related to the job; Completes training courses as assigned/required.
Trains new teammates in proper service, side work, and cleaning duties
Effectively manage time to perform tasks in a manner that benefits residents.
Prepare and serve meals that are palatable and appetizing and in accordance with portion control procedures, as well as therapeutic diets in accordance with scheduled menus and sanitary regulations.
Review menus prior to preparation of food and inspect special diet trays to assure accurate preparation.
Make prompt and accurate judgments related to resident meals and food service.
Recognize and respond to dietary emergencies and report observations.
Complete forms and reports to document dietary procedures.
Participate in ongoing educational programs related to the job; Complete required courses as assigned.
Maintain confidentiality of all resident and organizational information.
Perform assigned tasks in accordance with community policies and procedures as instructed by supervisor.
Assist in and/or direct scheduled cleaning duties and defrost freezers. Comply with safety and sanitation policies and procedures.
Perform other assignments as requested.
Establish and encourage an atmosphere of optimism, warmth, and interest in residents' activity preferences and needs.
Promoting CARING is our Calling
Equipment, Materials, Machines and/or Tools Used
The following is a list of the principal equipment, materials, machines, tools, etc. used by a Cook:
1. Blender7. Steam table 2. Cooking utensils8. Steam kettle 3. Deep fat fryer 9. Stove/Oven 4. Food Processor10. Tilt Skillet5. Slicer11. Miscellaneous kitchen appliances and equipment6. Steamer-
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