Cook (per diem)

St. Luke's Home Located in Springfield’s beautiful historic district, St. Luke’s Home is a real home for its residents. The grounds include lovely gardens that the residents help to maintain. Inside, all rooms are private and residents may decorate them with personal items and furniture, or use furnishings we provide. A spacious activity area and large dining room provide areas for socializing with fellow residents, and a serene chapel offers a quiet space and time for devotion and reflection. The urban location is within walking distance of libraries, museums, churches, parks and shops, enabling residents to take advantage of the many resources the city has to offer. Job Summary Prepares, seasons, and cooks food for patients, employees, staff, and visitors in accordance with established recipes and menus. In doing so, measures and mixes food ingredients, uses kitchen utensils and equipment, and tests food being cooked in order to determine if done. Primary Job Responsibilities and Duties Receives orders for items to be cooked and obtains necessary food items and equipment from storage areas. Measures, weighs and combines ingredients for quantity preparation of soups, entrees, casseroles, vegetables, meats, gravies and other food items in accordance with established recipes. Cooks regular and diet menu items according to established recipes. Inspects and tastes food for correct seasoning, quality and proper serving temperature, and adds ingredients or seasonings to improve flavor and/or texture. Ensures menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time. Monitors consumption of assigned menu items and alters food production levels in order to avoid potential shortages or surpluses. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, blenders, and so forth. Maintains records of food supplies as well as ingredients used in preparation of menu items. Transports foodstuffs to and from storerooms and refrigerators to preparation/serving areas. Ensures foodstuffs requiring refrigeration are properly stored and maintains counters, utensils and assigned work areas in a clean and sanitary condition. Estimates food needs and, as necessary, requisitions food supplies from stores. In the absence of the Food Service Director assumes responsibility for the dietary department. Organizes the responsibilities and monitors the performance of the diet aides. Required Knowledge, Skills and Abilities High school level education and up to one year of basic technical training in cooking techniques and one to two years of previous work‑related experience plus three months or less of on‑the‑job training and orientation. No certification, registration, or licensure required. Analytical ability to gather and interpret data. Ability to understand and respond to simple written or verbal instructions. Occasionally requires contact with patients and/or visitors, which involves ordinary courtesy. Ability to lift objects weighing up to 20 pounds on an hourly basis. Ability to stand for up to two hours at a time on an hourly basis. Ability to reach and grasp objects. Ability to push or pull supply carts on a daily basis. Working Conditions Requires handling of hot liquids, toxic or flammable chemicals, or contaminated materials, which requires caution and use of established safety guidelines and equipment. Reporting Relationships Reports to the Director of Food Service. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person‑centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. #J-18808-Ljbffr