Nutritional Services Cook

• Department: Nutritional Services
• Schedule: Full Time days
• Facility: Our Lady of Peace
• Location:Lewiston NY
• Salary: $15.56 - $23.57 per hour

Actual compensation offered will vary based on factors including applicable licenses, certifications, education, experience, location, qualifications and comparison with associates in similar roles.

Schedules with guaranteed hours will include hours on some weekends and some holidays.

Paid time off (PTO)
Various health insurance options & wellness plans
Retirement benefits including employer match plans
Long-term & short-term disability
Employee assistance programs (EAP)
Parental leave & adoption assistance
Tuition reimbursement
Ways to give back to your community

*Please note, benefits and benefits eligibility can vary by position, exclusions may apply for some roles (for example: Travel, PRN, Short-Term Option, etc.).

The primary purpose of this position is to prepare food in accordance with current applicable Federal, State and Local standards, guidelines and regulations, our established policies and procedures and as may be directed by Supervisor or Director, to assure that quality food service is provided at all times. Adhere to Facility Standards of Conduct and practices the Core Values of Service of the Poor, Reverence, Integrity, Wisdom, Creativity and Dedication. Represent OLP accurately and honestly. Act with integrity and in the best interest of OLP. Identify instances of non-compliance and takes appropriate action, including reporting violations of the CRP. Adhere to Facility policy or regulations. Business relationships are conducted in the best interest of OLP, free of gifts, favors or other improper inducements.

Position Accountabilities and Performance Criteria. The following are essential job accountabilities:.

1) Prepare food in accordance with sanitary regulations, as well as established policies and procedures.

• Prepare food for therapeutic diets in accordance with planned menus. (30%).
• Application of Knowledge Performance Criteria - Insures that all food service procedures are followed in accordance with established policies.
• Insure that food is prepared in accordance with standardized recipes and special diet orders. Insures that food is not cooked too far in advance of service and foods are held at proper temperatures.
• Planning/Timeliness Performance Criteria - Review menu prior to preparation of food and adjusts as necessary based on food availability.
• Prevent delay or interruption of meal service.

2) Perform routine processes and methods in the preparation of food including, but not limited to: washing, basting, beating, blending, breading, chopping, dicing, dredging, folding, grinding, kneading, marinating, mincing, mixing, paring, peeling, reconst.(20%).

• Application of Knowledge Performance Criteria - While performing multiple, ongoing food preparation tasks, insures that all food items meet established food quality standards to include, but not limited to: flavor, texture, appearance, consistency, palatability, and retention of nutritional value.
• Insure that safety regulations are followed at all times by all personnel. Make only authorized substitutions.
• Collaboration Performance Criteria - Assists in food preparation for special meals for parties, etc.

3) Perform routine cooking processes and methods including, but not limited to: baking, broiling, braising, broiling, frying, grilling, melting, parboiling, poaching, roasting, sautéing, searing, simmering, steaming, steeping, stewing and toasting. (13%).

• Application of Knowledge Performance Criteria - Selects correct process of cooking to produce the highest yield of product and control food cost per serving.
• Allow adequate time for cooking methods to assure food items are ready at designated service times. Avoid prolonged cooking and high heat when preparing foods to prevent scorching, curdling or unsuitable color changes in the finished product.
• Routinely uses the correct dry-heat or moist-heat method to cook meats, poultry or fish to assure a quality product that includes flavor, tenderness, and color.
• Collaboration Performance Criteria - Works with the Facility Dietitian as necessary and implement recommended changes as required.
• Planning/Timeliness Performance Criteria - Prepares meals in accordance with planned menus. Assure that food and supplies for the next meal are readily available.

4) Prepares, seasons, cooks and bakes food into meals.(10%).

• Application of Knowledge Performance Criteria - Readily identifies scoops, ladles, etc. and verbalizes appropriate portion size, measure or weight from each item and complies with menu guidelines regarding individual portion controlled servings. Insures that meals are palatable and appetizing in appearance. Appropriately carves, slices or prepares meat, fish and poultry for individual portion controlled
  servings.
• Management Performance Criteria - Uses batch cooking for quantity food items to assure food quality at the time of service, minimize nutrient loss and prevent leftovers. Record Keeping Performance Criteria - Assures all production staff record food temperatures and
  corrective actions taken as required.

5) Assists in inventorying and storing incoming food, supplies, etc. as necessary.(8%).

• Application of Knowledge Performance Criteria - Assure all items prepared in hot food production area are properly labeled at time of storage.
• Store hot foods not to exceed 2 inches deep in appropriate containers to assure rapid cooling and food safety; covers, dates and labels all prepared or partially prepared food items that are put in storage; takes and records temperatures of cooling foods to comply with food safety guidelines.
• Keep food waste and overproduction to a minimum by utilizing leftovers whenever possible to reduce food loss and control food costs. Maintain food storage areas in a clean and properly arranged manner at all times.
• Record Keeping Performance Criteria - Maintains information log regarding leftovers, to include: date served and stored, storage location, use by date; monitors and uses leftovers within time frame to prevent food losses and control food costs.

6) Assists in daily or scheduled cleaning duties, in accordance with established policies and procedures. (6%).

• Application of Knowledge Performance Criteria - Assures that the department is maintained in a clean and
  safe manner by assuring that necessary equipment and supplies are maintained to perform such
  duties/services.
• Communications Performance Criteria - Recommends to the Supervisor the equipment and supply needs of the
  department. Reports all hazardous conditions/equipment to the Supervisor immediately.

7) Attends all inservices and meetings as required. (2%).

• Application of Knowledge Performance Criteria - Competency: Participates in drills and demonstrate knowledge of Plan for Department. Projects poise, authority, and a positive image. Wears appropriate clothing and accessories, giving proper attention to personal hygiene. Wears Facility ID Badge while on duty.
• Infection Control Competency: Demonstrates knowledge of and adheres to all infection control procedures including proper hand-washing techniques, contact with blood spills and universal precautions. Attends department meetings as required and scheduled. Attends all mandatory inservices.
• Attend meetings as needed.
• Perform administrative requirements such as completing necessary forms, reports, etc. and submitting to the Supervisor as required. (2%).
• Application of Knowledge Performance Criteria - HIPAA Competency- Protects resident's privacy by insuring any items with resident data on them are not left unattended.
• Communications Performance Criteria - Reports all accidents/incidents as established by department policies. Fills out and files reports as directed.

The following duties may be reassigned:.

9) Inspects special diet trays to assure they are correct.(5%).

• Application of Knowledge Performance Criteria - Insures food is served in accordance with established portion control procedures and within dietary restrictions.

10) Assists in serving meals as necessary and on a timely basis.(4%).

• Application of Knowledge Performance Criteria - Processes diet changes and new diets as received from nursing service.
• Collaboration Performance Criteria - Coordinates food service with other departments as necessary.
• Assist in establishing food service production line, etc. to assure that meals are prepared on time.
• Develop and maintain a good working rapport with inter-department personnel, as well as other departments within the Facility to assure that food service can be properly maintained to meet the needs of the residents.
• Resident Relations Performance Criteria - Creates and maintains an atmosphere of warmth, personal
  interest and positive emphasis, as well as a calm environment throughout the department.

11) Perform other related duties as assigned or requested.

Education:

• H.S. Diploma or GED preferred..
• Preferred Education: Associates Degree. Preferred Field-of-Expertise: AAS in Culinary Arts

Work Experience:

• Minimum Experience: Three (3) months Cook's experience or training in a commercial environment.
• Preferred Experience: One (1) year experience in quantity cooking in healthcare or hotel/restaurant; demonstrated culinary work experience.

• Cooking experience
• Ability to work alternating 6am - 2pm and 5am - 1pm