Cook

3 weeks ago


Randallstown Maryland, United States FutureCare Full time
Overview:
At FutureCare our Cooks work as an integral part of the nutrition department to ensure our residents are receiving the proper care and nutrition to promote good health and well-being. Recognized as a member of the department management team, our Cooks will lead, supervise, organize, and direct the delivery of proper nutrition and other food services throughout the facility.

 

Voted 12 years in a row as a “Top Workplace”, FutureCare stands out as a leader in managing health care delivery across a continuum of care. We offer a Competitive Salary, Excellent Benefits Package, Flex/Advance Pay, Tuition Reimbursement, Career Growth Ladder, Employee Assistance, and a 401K Plan. 

Responsibilities:
Handle and prepare food in a sanitary manner

Prepare food which is palatable and appetizing in appearance

Follow oral and written instructions

Keep your work area clean and sanitize work area after food preparation

Follow written menus and recipes.

Understand and be able to prepare therapeutic diets

Makes appropriate menu substitutions when necessary.

Monitors shortages and excesses of food and supplies; informs immediate supervisor

Be responsible for avoiding food waste

Assume responsibility for meeting meal schedules

Work cooperatively with food service staff and other departments 

 

 

Qualifications:
High school graduate or equivalent

Culinary degree or certificate from an accredited institution preferred

Minimum 2 years of culinary experience in a skilled nursing facility

Ability to lead and supervise individuals

Sufficient mathematical skills for the conversion of recipe quantities

Ability to follow verbal and written instruction, particularly recipes

Basic knowledge to properly utilize and clean production equipment

Awareness of efficient and appropriate utilization of leftovers.

Knowledge of food service sanitation and proper food handling practices

Excellent communication and customer service skills

Ability to provide supervision for a group of employees: dietary aides and porters

Basic understanding of modified diets

Knowledge of general sanitation and proper food handling practices

Ability to provide guidance and direction to new employees

Ability to deal with people in a tactful, diplomatic and respectful manner


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