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Cook I

7 hours ago

Saint George, Utah, United States Advanced Health Care of St. George Full time

The Cook I position plays a crucial role in preparing and serving nutritious and appetizing meals for our residents, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences.

Reports to: Nutritional Services Director

Schedule: Weekends, Weekdays, 8 hour Weekday shifts, Weekends and Holidays as needed

Primary Responsibilities and Duties:

  • Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, ensuring adherence to portion sizes, food safety standards, and nutritional requirements.
  • Coordinate meal preparation schedules, including meal planning, ingredient preparation, cooking, and serving, to ensure timely delivery of meals to residents.
  • Monitor inventory levels of food supplies, ingredients, and kitchen equipment, and place orders as needed to maintain adequate stock and minimize waste.
  • Follow standardized recipes and portion control guidelines to prepare meals that meet residents' individual dietary restrictions, preferences, and therapeutic needs.
  • Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain food quality and safety standards.
  • Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.
  • Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations as needed.
  • Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and ensure resident satisfaction.
  • Adhere to facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations.
  • Participate in training programs and educational opportunities to enhance culinary skills, food safety knowledge, and professional development.
  • Perform all other duties as requested by management.

Requirements

Job Qualifications:

  • High school diploma or equivalent.
  • 1 year of experience is preferred in a skilled nursing care facility or other medical facility preferred.
  • Knowledge of food safety regulations, sanitation practices, and dietary guidelines.
  • Food Handlers Permit is preferred, but not required upon hire.
  • Ability to follow recipes, measure ingredients accurately, and execute cooking techniques with precision and consistency.
  • Strong organizational and time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
  • Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors.
  • Commitment to providing high-quality dining experiences and excellent customer service to residents and their families.
  • Ability to maintain composure and manage stress in the workplace.
  • Ability to work independently and as part of a team.

Physical Requirements:

  • Work performed in a medical setting due to the need to prepare food onsite for residents.
  • Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.
  • While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time.
  • Required vision includes close, vision, distance, peripheral, and the ability to adjust focus.
  • Stamina to stand for extended periods while cooking, plating, and serving meals in the kitchen.
  • Capability to lift and carry heavy pots, pans, trays, and food containers weighing up to 20lbs, as needed during meal preparation and service.
  • Proficiency in performing tasks that require manual dexterity such as chipping, slicing, and handling kitchen utensils and equipment.
  • Knowledge of and adherence to safety protocols to prevent burns, cuts, slips, and other kitchen accidents, including proper handling of knives, hot surfaces, and kitchen equipment.
  • Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager.
  • The job requires accepting criticism and dealing calmly and effectively with high-stress situations.

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