Culinary Cook/Specialist

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Culinary Cook/Specialist Part-Time Willmar, MN, US Salary Range: $17.80 To $20.14 Hourly

BETHESDA

CULINARY COOK

JOB DESCRIPTION

Job Summary: To provide residents with will-prepared nutritious meals served with individual thoughtfulness. Job Relationships: Reports to: Culinary Manager. Interrelationships with: Culinary Staff, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Resident’s, Resident’s Families, Visitors, and Delivery Persons. Supervisory responsibilities: Dietary Aides, in absence of Dietary Manager. Hours of Work: 5:30am - 5:30pm. Dress Code: Solid colored t-shirts or scrub top and bottom, polo shirt, Bethesda shirt, Black or Khaki pants. Footwear: Closed-toe, comfortable, slip‑resistant shoes. Hair and Hygiene: Maintain a high standard of cleanliness, oral hygiene and deodorant. Neatly tied back if long, Hairnet required. Identification: Visible name badge, worn on chest area. PPE: Compliance with facility guidelines for masks, gloves, goggles, etc. if applicable. Piercings: Covered or removed if posing infection or safety risk. Tattoos: Covered if unprofessional or offensive. General Appearance: Clean, well‑maintained attire. Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity) Education and Training: Non‑specific for this job. Experience: Previous quantity cooking desired. Must be able to read, write, and perform mathematical formulations. Plan work schedule for the day based upon the menu. Meet meal schedules. Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal. Must work with geriatric residents and understand their special needs. Must have leadership skills to direct the dietary department in the absence of the dietary manager. Must be knowledgeable in weights and measures. Must be knowledgeable in the storage of food products. Must be understanding of sanitation and safety measures to meet state and federal regulations. High level of proficiency and time management to meet meal regulations time. Must have the capacity to operate commercial equipment. Must be in good physical and mental health. Physical Demands of the Job: Lifting weights up to 50 pounds occasionally. Working in well‑lighted and well‑ventilated kitchen. Exposed to temperature extremes in kitchen and food storage areas. May be subject to burns, cuts, and falls. Will receive training on safe practices and procedures of care and operation of equipment. Stand, stoop, bend, and walk most of the day. Mental Demands of the Job: Calculation of special diet and special needs of residents. Maintain mental alertness in order to accurately follow dietary menus and resident diet cards while managing time regulation. Principle Job Responsibilities: Responsibility: Preparation of food. Tasks: Read menu for identification of diet. Make cooked cereal and eggs for daily menu. Prepare pancake mix or french toast mixture. Prepare bacon and eggs. Prepare sausage according to therapeutic diets. Prepare food for special diets and request for breakfast and dinner. Start food for noon meal as needed. Clean and cup up squash. Wash potatoes for baking. Wash and prepare fresh fruit. Prepare dessert as needed. Prepare garlic butter. Set up cart for Pancake Day. Pan french toast. Read production memos and do as needed. Prepare and pan scrambled eggs. Pan bacon, sausages, and ham patties. Dish desserts for each therapeutic diet using correct portion size for dinner and supper. Responsibility: Organize and participate in tray line on a timely basis. Tasks: Turn on necessary equipment needed for tray line. Remove transported food into steam table. Set up steam table with proper utensils and pans. Check temperature of food items and record. Arrange salad, desserts, and special requests and supplements. Fulfill calls from intercom. Organize serving utensils for proper portion sizes. Dish foods according to therapeutic diets and special requests. Store all leftovers in proper containers, label, date, and refrigerate. Assist at noon tray line. Responsibility: Ensure proper sanitation and safety measures are followed at all times. Tasks: Record temperatures in coolers and freezers. Prepare food in a sanitary manner using proper food handling and hand washing techniques. Maintains a clean working environment. Follow posted procedures for safe operation and care of equipment. Attend scheduled sanitation workshops. Sanitize pots and pans. Empty garbage cans and reline. Put soiled potholders and soiled linen in laundry. Responsibility: Perform Culinary Management responsibilities as instructed. Tasks: Manage the department in the absence of the Culinary Manager. Assist in receiving and storing of incoming food and supplies. Report food and equipment needs to Culinary Manager. Communicates and cooperates with staff, residents, and their families. Comply with long‑term care regulations and written dietary procedures and policies. Attend supervisory workshops. Replace personnel in absence of scheduled employees. Responsibility: Other duties. Tasks: Do extra assigned duties for special events. Fulfill special request forms. Professional and Personal Growth: Report for and leave the work area on a timely basis. Participate in annual performance evaluation process. Write yearly personal goals. Participate in all required in‑service programs at Bethesda. Maintain a professional conduct and pleasant, friendly attitude towards staff, residents, and visitors. Be willing to learn and change to meet needs that arise. Read current information on changes in dietary practices. Continually update knowledge of dietary effects to the geriatric population. #J-18808-Ljbffr Bethesda