Cook

Cook

Sheboygan County is currently looking for a cook who performs skilled food preparation and service duties under the direction of the Dietary Services Manager to ensure residents, and visitors receive safe, nutritious, and appealing meals. Work involves preparing and cooking a variety of menu and therapeutic diet items in accordance with established recipes, dietary guidelines, and portion standards; maintaining cleanliness and sanitation of kitchen areas and equipment; and assisting with food inventory, storage, and documentation. The position requires sound knowledge of food safety and preparation techniques, attention to detail, and adherence to quality and infection control standards. Work is performed under general supervision and in compliance with County policies, state regulations, and facility procedures.

Essential duties include preparing and cooking food and beverage items for resident meal service in accordance with approved menus, standardized recipes, and portion control standards; preparing therapeutic and modified diet meals as directed by the Registered Dietitian, and/or Dietary Services Manager, following physician orders and dietary guidelines; assisting with food preparation for meetings, activities, and special events as assigned; setting up, serving, and portioning meals and food items accurately to ensure proper temperature, quality, and presentation; following safe food handling, preparation, and storage procedures in compliance with federal, state, and facility regulations; maintaining cleanliness and sanitation of all kitchen areas, work surfaces, and equipment according to established cleaning schedules; receiving, inspecting, labeling, rotating, and storing food and supplies to maintain freshness and compliance with inventory procedures; keeping resident diet cards, Kardex entries, and nourishment lists accurate and current under the direction of supervisory staff; assisting in training new food service employees by demonstrating proper food preparation and sanitation procedures as requested by the Dietary Services Manager; adhering to all County, facility, and departmental policies, including safety and infection control standards; practicing safe work habits to prevent injury and maintain a safe environment for self, co-workers, and residents; and performing other related duties as assigned to support daily kitchen operations and meal service.

Qualifications include a high school diploma or equivalent; two years of experience with large scale commercial cooking and baking. A combination of education and experience may be considered; the ability to read and comprehend recipes, menus, and therapeutic diet instructions provided by physicians and/or dietitians; the ability to understand and effectively carry out oral and written instructions; the ability to understand and comply with federal, state, and facility healthcare and safety regulatory guidelines; the ability to carry out assigned duties within the parameters and time constraints established for the job; the ability to provide guidance to Food Service Worker I and student workers to ensure proper food preparation, service, and sanitation practices; the ability to develop and maintain effective working relationships with co-workers, supervisors, vendors, and other Health Care Center staff members; the ability to perform duties with courtesy, consideration, and professionalism toward residents, family members, visitors, and the general public; the ability to demonstrate strong knowledge of food preparation techniques, portion control, and safe food-handling standards in a healthcare environment; the ability to maintain focus and accuracy in a fast-paced kitchen setting while adhering to established quality and sanitation standards; the ability to exhibit dependability, cooperation, and flexibility in adapting to changing dietary needs and meal service schedules; and the ability to contribute to a positive, team-oriented work environment and uphold the mission and values of Rocky Knoll Health Care Center.

Work environment and physical requirements include working in an institutional kitchen setting with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, mixers, and knives; exposure to humidity, extremes of heat and cold, and moderate noise occurs during normal work activities; work involves potential exposure to mechanical and burn hazards, requiring strict adherence to safety and personal protective equipment guidelines; physical activity is near constant and includes standing, bending, walking, and balancing; occasional kneeling, climbing, stooping/crouching, gripping, and reaching; must frequently lift and/or carry items weighing up to 25 pounds and occasionally lift, carry, push, or pull items weighing up to 50 pounds; requires manual dexterity and frequent gripping and grasping to operate kitchen equipment and utensils safely; required sensory abilities include vision, color distinction, hearing, smell, taste, and touch; communication abilities include the capacity to talk and hear within normal ranges; and risk of exposure to bloodborne pathogens and communicable diseases is considered high; compliance with facility infection control and safety protocols is required.