Full-Time Cook

Responsible for preparing food in accordance with current applicable federal, state, and local standards, and in accordance with policies and procedures of the Villa to assure that quality food service is provided at all times. ESSENTIAL DUTIES AND RESPONSIBILITIES: Prepare meals on time and in accordance with planned menus and established safe procedures. Prepare hot food items that are palatable and appetizing in appearance. Consult productions sheets for the quantities of food to prepare. Follow approved recipes in preparing food items; make only authorized substitutions. Serve food according to proper portion control procedures. Replenish food supply on tray line and in Dining Room, as needed Complete pre-prep of food items for next day’s meals. Assure that food and supplies are readily available for next day’s meals. Cover, label, and date all foods going into storage. Assist in maintaining food storage areas in a clean and properly arranged manner. Perform daily cleaning assignment and maintain work areas in a clean and safe manner routinely throughout the day. Assist in food preparation and service for special meals, etc. Perform other duties as assigned by Manager, as needed. Adhere to the Organization’s Policies and Procedures covering Privacy and Security in compliance with HIPAA regulations Complete annual compliance and HIPAA training and exhibit behavior as set forth by the Code of Compliance in the performance of their duties Adheres to the Organizations Policies and Procedures regarding the Compliance Program of the organization and is timely in reporting any possible concerns. Follows all local, state and federal regulations as they pertain to their position Adhere to the Organization’s Policies and Procedures covering Privacy and Security in compliance with HIPAA regulations STANDARDS OF EXCELLENCE STANDARD EXPECTATION Spirit of Unity and Teamwork Willing to assist and support co-workers; flexible to a change in work assignment; participate in team meetings; value the contributions of all and include all in decisions that will affect them. Respect Recognize the dignity and value of each person; appreciate, embrace and celebrate diversity; speak to others and about others in a kind manner; respond to and give direction with emotional control; maintain privacy and confidentiality in personal matters; always knock on the door before entering a room; treat the property of others carefully and responsibly. Spirit of Hospitality and Relationship Building Greet each person I meet; welcome new residents, families and co-workers; courteous and friendly in manner; build positive relationships. Communication Listen attentively to others and respond respectfully; share important information with those that need to know; address concerns with the appropriate persons and work with them together to resolve the concerns. Responsibility, Sense of Ownership and Stewardship Assumes responsibility for the Villa’s reputation; open to new ideas and new approaches to the job. Compassionate Care and Service Respond to residents needs in a timely manner; take time to speak with family members; give timely feedback to persons who express concerns; foster a healing environment within the Villa community EDUCATIONAL REQUIREMENTS: Minimum high school diploma or equivalent Current SERVSAFE certification or has successfully completed a sanitation course within the past year Associate’s degree in hotel or institutional food preparation preferred Current food handler’s card and other certification as required by federal/state/local law EXPERIENCE/KNOWLEDGE/SKILLS: Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation Previous experience in commercial food preparation required Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment Decision-making Oral communication Planning, problem solving, and teamwork Self-motivated High energy Level Multi-tasking PHYSICAL AND ENVIRONMENTAL REQUIREMENTS: Moderate physical effort: Lift/carry up to 30 lbs. Balance of sedentary/mobility work: Frequent kneeling/stooping/crouching/reaching/bending Frequently moves/lifts supplies or equipment Frequently handles, pushes residents Ability to communicate verbally Reading/seeing/writing requires far and near visual acuity, field vision, and color vision to read written communications Must be able to write legibly Eye-hand coordination and finger dexterity to perform the duties of a Cook. Movement of the neck for motions associated with operating a vehicle #J-18808-Ljbffr Saint Joseph Villa