Second Cook

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description

POSITION: SECOND COOK REPORTS TO: JOB SUMMARY

CHEF - FOOD SERVICES SUPERVISOR

This position requires that you accept the responsibility for the delivery of services provided by the Food Service department. You must coordinate and communicate with all food services and other team members in maintaining a holistic perspective of care and services for each resident. Provide the highest quality food preparation, plate presentation and prompt service to all Residents. He / she must possess general knowledge of and demonstrate proficiency in various food preparation techniques, serving methods, and portion control standards, and general nutritional requirements for residents of retirement housing properties. Assist Food services team in preparation, presentation of highest quality meals and service and to perform duties as required for the smooth operation of the Food Services Department.

JOB DESCRIPTION

1. Personally get to know all residents of the Community by communicating with other team members and departments, reviewing appropriate resident records and direct conversation with residents.
2. As requested, participate in the orientation each new resident of the Community to their new living environment, to you as a team member, to other team members and to all other residents.
3. Perform all dietary services mentioned in the Resident Handbook and Care Plan. Encourage and motivate each resident to do as much for them-selves as possible but take time, if necessary to assist when required. Recommendation of ideas that will stimulate and maximize residents overall satisfaction. Plan your daily work schedule in a way that will maximize time for personal individualized interaction with residents of the Community. Request additional guidance, training, and support as necessary to make your work with each resident reach their full potential for safe, healthy and meaningful lifestyle and the Community. Participate in all required training, orientation, meetings and programs offered by employer. Promptly discuss and resolve any potential food services and care coordination problems with all involved team members and team leaders.
4. Paradigm Senior Living 1994 - 2005

SPECIFIC JOB PERFORMANCE REQUIREMENTS

8. Assist First Cooks or Chef on breakfast, lunch or dinner preparation, production, or service lines. 9. Prepare hot and cold items as designated by Chef. 10. Follow all health department practices, safety practices and infection control practices. 11. Break down service line and clean work area as scheduled or instructed by Chef. 12. Properly care for and clean all work areas and equipment. 13. Store all food, label and date accordingly. 14. Keep storage areas clean and organized. 15. Assist utility person in performing his/her duties as instructed by supervisor. 16. Present a professional demeanor that communicates to current and prospective residents the corporate philosophy of service, goodwill and genuine interest in the resident's unique needs. 17. Conduct yourself and your business at all times so as not to detract from or reflect adversely on the reputation of the property. 18. Handle all Resident concerns and complaints with finesse and in a caring, polite and professional manner. Communicate and channel to supervisor, all resident, personnel and other matters and information which could concern or be in any way beneficial to employer While on duty, diligently and conscientiously devote your full and exclusive time and attention, your best skills and efforts, to the discharge of your duties. Promote a thorough and continuous understanding among all employees of the importance of the food services department to the quality of life for all residents and prospective residents. Perform such other tasks as may be required from time to time by the management of the property. Paradigm Senior Living 1994 - 2005

MINIMUM REQUIREMENTS

1. A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis.
2. An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community.
3. Also must be at least 18 years of age.
4. Has work experience of on-line cook in food services of two (2) years or more. Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety and management.
5. A high school diploma or G.E.D. is required.
6. Must be capable of reading and writing English.
7. Shall be capable of learning basic cooking skills. Must be able to follow directions.
8. Shall be capable of performing all cleanup duties. Applicant shall also be able to lift heavy items of up to 75 lbs.
9. Shall be able to understand basic kitchen equipment and how they operate.
10. Must practice good personal hygiene.
11. Must be able to routinely follow written and verbal instructions.
12. Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook. Must be adaptable and willing to perform a variety of assignments.
13. Have a current Food Handlers Card.
14. Must be able effectively communicate with residents, supervisor and co-workers to meet their needs.

PHYSICAL, MENTAL AND SENSORY REQUIREMENTS

1. Lift up to 10 pounds: frequency required to lift up trays of food, carrying plates, utensils and glassware weighing up to 10 pounds.
2. Lift 11 to 25 pounds: frequently required to lift food trays weighing up to 25 pounds or when lifting filled pitchers.
3. Lifting 26 to 50 pounds: frequently when putting away stock and supplies.
4. Carry up to 10 pounds: frequently required to carry food trays to residents.
5. Carry 11- 25 pounds: frequently to carry food trays to residents or to place food trays on carts.
6. Carry: 26 - 50 pounds: occasionally if performing heavy cleaning.
7. Reaching above shoulder: occasionally may occur when reaching for food items or required equipment on high shelves.
8. Reach at shoulder height: constantly required while preparing food or meals, while serving.
9. Reach below shoulder height: occasionally while cleaning.
10. Push/pull: frequently required to push food cart or to move carts to resident apartment or elsewhere in the building.
11. Hand manipulation - Grasping: constantly required while working with, preparing or serving food.
12. Hand manipulation - Handling: constantly required while working with, preparing or serving food.
13. Hand manipulation - Torquing: occasionally while adjusting knobs on kitchen equipment.
14. Hand manipulation - Fingering: not required.
15. Controls and equipment: meat slicer, food processor, mixer, oven, steamer, trays, dishes and various serving utensils.
16. Other physical considerations - Twisting: frequently may occur while cleaning a work area.
17. Bending: frequently may occur while cleaning a work area.
18. Crawling: not required.
19. Squatting: not required.
20. Kneeling: occasionally required to retrieve items from lower shelves, or while cleaning.
21. Crouching: not required.
22. Climbing: occasionally required to retrieve items from upper shelves.
23. Balancing: not required.
24. During an eight (8) hour day, the employee is required to: Consecutive Hours Total Hours Sit Stand Walk 0 3 1 0 6 2 WORK SURFACE: varies from hard tiled floor or concrete to carpet.
25. OTHER: Tasting and smelling: necessary to ensure food / product quality.
26. Paradigm Senior Living 1994 - 2005

Position Requirements

Ó MINIMUM REQUIREMENTS

1. A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis.
2. An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community.
3. Also must be at least 18 years of age.

JOB QUALIFICATIONS

1. Must have a high school diploma or equivalent.
2. Must be able to read and understand English.
3. Candidate must be able to follow oral and written instructions.
4. Previous experience with washing dishes and using a dish machine is preferred.
5. Ability to exercise judgment when dealing with residents.
6. Must be adaptable and willing to perform a variety of assignments.
7. Have a current Food Handlers Card.
8. Must be able effectively communicate with residents, supervisor and co-workers to meet their needs.

Full-Time/Part-Time Full-Time and/or Part-Time Shift Rotating Days and Evenings Compensation Number of Openings 1 Location Paradigm About the Organization This position is currently accepting applications. #J-18808-Ljbffr Paradigm Senior Living