CRANE HOUSE COOK

Crane House Cook PRN (As Needed)

Prepare and serve high quality meals that are specific to our individual member's dietary requirements and preferences. Food is prepared in accordance with applicable government regulations and established policies and procedures. Gives respect and care to members, family and associates, with particular emphasis on compassion for Crane House members that are older adults with special needs.

Essential Duties and Responsibilities:

• Prepares and serves high quality, attractive and tasty food items at the correct temperature and portion size
• Follows the 6-week rotating meal menus and provides accurate and timely feedback to manager
• Takes orders and serves members and guests in an efficient, friendly manner following established steps of service
• Knowledge and ability to prepare, finish and serve special diets and proper consistencies such as pureed, mechanical soft, nectar thick, honey thick, and other specific requests
• Ensures service kitchens are stocked and ready for service at meal start times
• Works with CH Manager, Associates, Care Partners, Nurses and Director of Crane House to create a positive, pleasant and efficient dining experience with compassion and care towards the members, guests and fellow associates
• Maintains daily temperature log record-keeping of food, dishwasher and refrigeration according to ODH requirements
• Accurately tracks member and guests meals in the Full Count register system after each meal
• Controls organization and inventory of Crane House food, equipment and supplies
• Maintains awareness of member's special diets, portion sizes and requests and communicates with nursing daily about any changes in member diets or status
• Communicates stock needs, diet changes, important member information or activity to fellow Crane associates and manager in a timely manner
• Cleans and sanitizes dishware, kitchen and pantry after preparation and service, maintaining high standards of cleanliness
• Maintains clean refrigerators, stove, storage areas and equipment, and deposits garbage, linen, pots and pans, etc. to proper areas after service
• Properly stores or disposes of food, in accordance with safe food-handling procedures, label and date containers as required by ODH
• Maintains high level of productivity without constant, direct supervision
• Attends in-service, safety and dining meetings and actively participates as requested
• Performs other duties as assigned

Minimum Qualifications, Education and Certifications:

• High school diploma or GED.
• Ability to read, write, and follow written and oral instructions.
• Comply with health and sanitation guidelines, aware of State and County expectations and actively work on being "State Ready"
• Aware of open kitchen surroundings. Clean uniform, apron, hat/beard net and gloves, name tag are expectations. No personal cell phone use in restaurants and common public areas
• 2 year full time or equivalent part-time experience using basic standard cooking techniques for the preparation and cooking of food in a fine dining restaurant, casual dining cafeteria, hospital, or assisted living &/or a Diploma or certificate from a recognized trade, technical or vocational school at high school or college such as Tri- C with a major in culinary arts
• Experience in food preparation for special dietary needs or ability and willingness to learn basic preparation methods to serve our members
• Culinary training and dietary/retirement community experience preferred.
• Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 pounds, and repetitive motion
• South Franklin Circle serves breakfast, lunch and dinner daily. Working variable weekends, holidays and special event caterings may be required
• ServSafe food handler preferred, but not required, training will be provided if needed

Working Conditions:

This job operates in an open finishing kitchen environment.

Tier I: as listed in Essential Duties and Responsibilities

Tier II: Works on both Crane House floors, am and pm shifts- breakfast, lunch, prep and serve dinner, menu printing and posting ability, 3 years quality from scratch cooking experience in assisted living environment and/or full service sit down restaurant

Tier III: Tier II, ServSafe Food Manager certification, 5 years quality from scratch cooking experience in assisted living environment and/or full service sit down restaurant, ability to train associates on each floor, ability to ensure both floors are ready for a successful service for each meal time in event Dietary Chef Manager or Assistant Manager is unavailable

Current South Franklin Dining Services Associates are given special consideration to move up the Tier system based upon their increased skills, experience and knowledge of service

Acknowledgement: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified, and such responsibilities, duties and skills may be changed by Judson Services, Inc. management at any time.