COOK

Job Details Job Location: Trinity Oaks - Salisbury, NC 28144 Position Type: Full Time Salary Range: $16.00 - $18.00 Hourly Travel Percentage: None Job Shift: Any Cook Position at Trinity Oaks Retirement Position Overview Trinity Oaks Retirement is hiring a full-time Cook for 32 to 40 hours per week. The Cook will be responsible for preparing and serving meals according to planned menus, maintaining cleanliness and sanitation in the kitchen, and ordering food and kitchen supplies to ensure the smooth operation of the kitchen. Schedule and Compensation This is a full-time position requiring a set schedule from Monday to Friday, with work expected every other weekend and on scheduled holidays. The pay rate is $16 to $18 per hour. Daily Pay is available, allowing employees to access earned pay on a daily basis prior to the normal pay day. Benefits, including insurance and paid time off (PTO), begin after 30 days of employment. Essential Functions Assumes full responsibility for the Dietary Department in the absence of the Director of Dining Services or Assistant Director of Dining Services. The first shift cook holds this authority until the shift ends, at which point the second shift cook or supervisor assumes charge. Reviews menus prior to preparing food. Prepares regular and therapeutic diet meals based on planned menus and lifts heavy pots of food as necessary. Follows standardized recipes and special diet orders, serving meals according to dietary requirements and portion control standards. Checks diet trays to ensure they are correctly served and assists with planning and preparing special meals. Assists the Director of Dietary Services in menu planning by suggesting new menu items. Follows both oral and written instructions. Assists the Director and Assistant Director of Dietary Services with the orientation, training, coaching, and supervision of dietary personnel. Removes frozen meat and other items from the walk-in freezer for thawing and meal preparation. Assists with scheduled daily cleaning duties. Keeps all equipment and work areas clean as required. Reports equipment and supply needs to the Director of Dietary Services and helps check incoming food supplies. Obtains information for nutritional assessment. Completes MDS assessments and develops nutritional care plans. Documents in progress notes per facility protocol and regulatory requirements. Participates in care plan meetings and follows up on any problems noted. Attends in-service training classes and practices new skills and work habits. Understands and utilizes emergency equipment as needed. Other Responsibilities Remains cordial and tactful with residents, peers, and others. Follows all established policies and procedures of the dietary department and facility. Completes other assigned duties that may be necessary for the orderly operation of the facility. Supervisory Responsibilities Supervisory Responsibilities, if any (The scope of the person’s authority, including the positions that report to the incumbent.). In the absence of the Director of Dining Services, supervises the Dietary Aide. Qualifications Education: Some high school coursework, a high school diploma, or GED; or an equivalent combination of education and experience. Experience: Ability to read, understand, and follow recipe directions; proven ability to instruct subordinate personnel in proper food preparation and serving methods; and the ability to plan effective work methods in the kitchen. Specific skills/abilities: Attention to detail and the ability to write and follow instructions for recipes, dietary needs, and meal orders. Must have knowledge of food sanitation principles. Specialized knowledge, licenses, etc.: (Not specified.) Preferences High school diploma or equivalent. Training or experience in a food service environment. Prior supervisory experience. Working Conditions and Physical Requirements The Cook/Supervisor stands and walks intermittently throughout the workday and must be able to reach, stoop, bend, lift, carry, and manipulate various food products, dietary supplies, and equipment. Must be able to work with chemicals and cleaning agents. Must be able to lift and/or carry 50 to 75 pounds and tolerate exposure to temperature and humidity. Must maintain personal hygiene according to standards for Food Service Employees. Must be free from infections or diseases. #J-18808-Ljbffr Lutheran Services Carolinas