Cook PRN

Job Description

Job Description

Come join our awesome team as a Cook at The Preserve.

The Preserve is part of Volunteers of America National Services which serves as a Housing and Healthcare subsidiary of Volunteers of America parent organization. Located on the corner of Plantation Road and 6 Mile Cypress Parkway in beautiful Fort Myers, we provide Assisted Living, Memory Support, and Skilled Care Services (Post-Acute Rehabilitation & Long-term care).

Employer/Employee Benefits (some require full-time status) :

• Medical, Dental and Vision insurance
• Health Savings Account (HSA)
• Flexible Saving Account (FSA)
• 403(b) - with discretionary contribution
• Paid Vacation/Sick Time
• Employee Referral Program

Benefits with minimal to no cost to employees (some require full-time status) :

• Scholarships
• Employee Assistance Program (EAP)
• Wellness program
• Life insurance (with an option to purchase additional)
• Short term disability
• Loan program
• Ministry Program

• NetSpend – Get paid early: Tap into 50% of your earnings after payday

The Cook provides quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents.

QUALIFICATIONS:

• High School diploma/GED required preferred.
• Education in quantity cooking and therapeutic diets preferred.
• Minimum of one year food service experience in a healthcare dietary setting preferred.
• Must be eighteen (18) years of age.
• General knowledge of quantity food preparation and portioned serving required.
• Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
• Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
• Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
• Possesses coordination and dexterity required to prepare food and operate dietary equipment.
• Able to understand and follow procedures, recipe directions, diet orders and work assignments.
• Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
• Works in an area that is often very hot/cold.
• Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

ESSENTIAL FUNCTIONS:

• Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned by the Director of Food and Nutrition Services and Management Team.
• Plans and initiates cooking schedule for food preparation to meet meal schedule.
• Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
• Prepares nutritional snacks for residents as assigned.
• Tastes and smells prepared food to determine quality and palatability.
• Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
• Supervises dietary staff in the absence of the Director of Food and Nutrition Services and Assistant Food and Nutrition Services Manager; initiate replacement calls for absentees and re-organizes work assignments as directed.
• Assists with department inventory program.
  
  • Checks and inspects food products and supplies as delivered, in the absence of the Director of Food and Nutrition Services and Assistant Food and Nutrition Services Manager. Supervises and assists in storage of supplies and food products.
  • Determines amount and type of food and supplies required for daily menus; confers with Director of Food and Nutrition Services.
  • Notifies Director of Food and Nutrition Services of supplies or equipment needs.
• Implements menu substitutions if needed according to State and Federal regulations.
• Follows reporting procedures for the following:
  
  • Observed resident concerns.
  • Supply and equipment needs.
  • Damaged, unsafe, malfunctioning equipment.
  • Conditions related to breeding insects, rodents or other vermin.
  • Cleans equipment and work areas as assigned by the Director of Food and Nutrition Services.
  • Attends required in-services and completed assigned online modules.
  • Upon hire and annually, complete competency / skills set checklist to carry out the functions of the food and nutrition services department through simulation, direct observation, computer-based learning, written test or documentation review.
  • Performs other duties or special assignments as directed by the Director of Food and Nutrition Services.

We want our staff to love their job and offer flexible work schedules and a comprehensive benefits package that support a healthy and active work-life balance. The Preserve is Great Place to Work-Certified!

At VOANS , we celebrate sharing, encouraging and embracing diversity. Equal employment opportunities are available to all without regard to race, color, religion, sex, pregnancy, national origin, age, physical and mental disability, marital status, parental status, sexual orientation, gender identity, gender expression, genetic information, military and veteran status, and any other characteristic protected by applicable law. We believe that blending individual strengths and unique personal differences nurtures and supports our organizations’ shared commitment to our mission and creates an inclusive and diverse environment where everyone feels valued and has the opportunity to do their personal best.

This position requires compliance with Florida’s Care Provider Background Screening process. Please see the Clearinghouse screening information here: