Cook (part-time / every other weekend)

Job Description

Job Description

Description:

Job Summary:

As a Cook, you will work closely with the Director of Culinary Services and will be responsible for the Community’s food preparation, and delivery as well as kitchen sanitation. Cook tasks in this role include ensuring food is prepared in a nutritional and appetizing fashion, maintaining supplies and equipment, and providing excellent customer service to both internal and external customers.

Essential Duties & Responsibilities:

• Assist the Director of Culinary Services to direct activities of the Culinary Associates, review and process diet changes, ensure menus are maintained in accordance with established procedures, coordinate culinary services with other departments, and review menus prior to preparation of food.
• Ensure that food and supplies are available for the next meal.
• Assist in inventorying and storing incoming foods and supplies.
• Report any hazardous conditions, equipment, accidents, and incidents.
• Utilize a hazard analysis and critical control points (HACCP) approach to prevent biological, chemical, and physical hazards in production processes and reduce these risks to a safe level.
• Practice universal precautions always and adhere to safety rules and regulations.
• Prepare and serve meals in accordance with planned menus, diet plans, portion control procedures, and community policies.
• Direct and assist in cleaning work areas, equipment, floors, dishes and utensils.
• Distribute menus and check all meals for menu and diet preferences and accuracy.
• Ensure proper storage of food and supplies; adhere to universal precautions and sanitary, safety, and infection control policies and procedures.
• Ensure food is prepared according to community diet and textures and federal policy and procedures.
• Attend orientation and in-service as required by the state and company.
• Assist with inventory control.
• Assist with dishes.
• Performs other duties as assigned.

Required Skills & Abilities:

• Must have compassion for and desire to work with the elderly.
• Must demonstrate the ability to work responsibly as a team member as well as an individual.
• Must meet all health requirements and pass background checks.
• Must be able to communicate effectively (written and oral form) in a care setting with residents, families, staff.
• Must be able to climb, bend, lift, stoop, kneel, crawl, push, reach and carry, stand for extended periods of time, and may be required to move equipment/furniture.
• Able to respond productively and to handle additional tasks/projects as assigned.
• Must be able to direct Culinary Associates.
• Disposes of trash and waste, and other materials in a safe manner.
• Maintains par levels of supplies and assists with ordering of products.
• Appreciates the importance of maintaining confidentiality of resident and community information.
• Understand proper use of community kitchen equipment.
• Able to concentrate with frequent interruptions.
• Able to work under stress and in emergency situations.

Education & Experience:

• High school diploma/GED preferred.
• 1-2 years prior experience in a food service department.
• Experience as a cook in a private/hospitality/healthcare setting preferred.
• SERV Safe Certification required.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear. The employee must occasionally lift or move office products and supplies, up to 20 pounds.
• Able to stand or walk 75% of the day.
• Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions.
• Use personal protective equipment and supplies when needed: