Cook

GENERAL DESCRIPTION Under general supervision of the Director or Assistant Director of Nutritional Services, the Cook prepares food for Nursing Home residents. QUALIFICATIONS An example of acceptable qualifications: Completion of secondary education or equivalent (high school diploma or GED); experience in institutional food service and food preparation; or any equivalent combination of education, experience, and/or training which provides the required knowledge, skills, and abilities. An individual who poses a direct threat to the health and safety of himself/herself or others in the workplace will be deemed not qualified for this position. LICENSURE OR CERTIFICATION REQUIREMENTS None. EQUIPMENT OPERATED The following are examples only and are not intended to be all inclusive: Standard institutional food service equipment (coffee makers, dishwasher, food processors, stoves, ovens, blenders, mixers, slicer, food grinder, etc.). INHERENTLY HAZARDOUS OR PHYSICALLY DEMANDING WORKING CONDITIONS Employee may have contact with potentially violent or emotionally distraught persons; has exposure to non-weather related heat and cold; is exposed to possible injury as a result of working with moving mechanical parts of equipment or machines; works in or around crowds; works second / third shift; this is considered sedentary work and the employee must demonstrate the ability to perform the physical demands required of the position in accordance with the U.S. Department of Labor’s physical demands strength ratings. In cases of emergency, unpredictable situations, and/or department needs, may be required to lift, push, pull, and/or carry objects heavier than D.O.L. strength ratings recommend. JOB DESCRIPTION AND WORKER CHARACTERISTICS JOB DUTIES in order of importance ESSENTIAL FUNCTIONS OF THE POSITION For purposes of 42 USC 12101:75% Prepares food for Nursing Home residents (e.g., prepares food according to prepared menus; cooks, slices, blends and purees fruits and vegetables, as appropriate; prepares baked goods including pies, custards, cakes, cookies, etc.; weighs food to ensure proper portion sizes; adjusts quantities according to census; takes and records food temperatures every meal, etc.). Works positions on tray line, as assigned; serves food and beverages to residents and staff; serves controlled portions; calibrates thermometers. Assists with general kitchen clean-up, as necessary; cleans and sanitizes utensils, pots, pans and appliances after use; cleans and sanitizes cooking areas, as assigned; signs off on monthly sanitation logs. Attends meetings and serves on committees, as directed; attends training and seminars, as directed. Maintains required licensure or certification, if any. Meets all job safety requirements and all applicable safety standards that pertain to essential functions. Demonstrates regular and predictable attendance. OTHER DUTIES AND RESPONSIBILITIES 5% (1) Performs other related duties as necessary. MINIMUM ACCEPTABLE CHARACTERISTICS (*indicates developed after employment) Knowledge of: Agency/department goals and objectives; Agency/department policies and procedures; workplace safety practices and procedures; personnel rules and regulations; English grammar and spelling; governmental requirements and health‑care delivery standards; custodial methods and techniques; food preparation techniques; sanitary practices. Skill in: use or operation of institutional food preparation equipment. Ability to: carry out simple instructions; add, subtract, multiply, and divide whole numbers; communicate effectively; understand a variety of written and/or verbal communications; develop and maintain effective working relationships; travel to and gain access to work site; lift food service items and food trays weighing up to 50 pounds; utilize standard kitchen tools and equipment; move quickly and effectively from one task to another; utilize cleaning materials; cook. Job Type Full‑time Pay $14.98 per hour Benefits Dental Insurance Employee discount Health insurance Paid sick time Paid time off Referral program Vision insurance Shift 8‑hour shift Weekly day range Rotating weekends Experience Restaurant experience: 1 year (Preferred) Shift availability Day Shift (Preferred) Work Location In person #J-18808-Ljbffr