Full Time Cook Day/Evenings at Heisinger Bluffs

Job Description

Job Description

Heisinger Bluffs

Responsibilities

• Prepares breakfast, lunch, dinner, alternative menus, special event and catering foods, cafeteria foods and dietary restricted foods following standardized recipes and production sheets or as directed.

• Prepares high quality meals that taste and smell good and have a pleasing appearance and presentation.  Tests and tastes food to ensure quality flavor, consistency, texture and temperature.

• Prepares appropriate size portions and quantity of food adhering to standardized production menus when appropriate.  Prepares alternate food items and/or additional quantities when requested by resident or customer in a timely fashion.

• Maintains proper sanitation in the kitchen and dining area keeping areas clean and organized.  Utilizes and maintains equipment according to safety and standard operating instructions.

• Follows infection control and safety procedures, including proper hand washing, food preparation, food storage, food disposal and wearing protective clothing and equipment.

• Follows all safety procedures and protocol as dictated by Green Tree Health Care policy, federal and state regulations and standard food handling practice and correct and/or report all hazardous conditions, defective equipment and accidents or incidents to the supervisor immediately.

Qualifications, Knowledge, Skills & Abilities

• Must be willing to learn, we will train the right candidate.

• Must have or be willing to work as a team.

• Ability to plan, organize, interpret, make independent decisions and direct work of employees.

Physical Requirements and Working Conditions

The physical requirements and working conditions described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.

While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; taste or smell; and talk or hear.  The employee frequently is required to use hands to touch, handle, or feel objects, tools, or controls; climb or balance; sit and stoop, kneel, crouch, or crawl.  The employee is occasionally required to sit.

• Must be able to lift up to 50 lbs.
• Must be able to push/pull 30 lbs.

Is subject to high humidity in the dishwashing area; high heat in the food production area and cold air when in the walk-in refrigerator or freezer. Is willing to work beyond normal working hours and on weekends and holidays when necessary. Is subject to exposure to fumes or airborne particles, and toxic or caustic chemicals. Is subject to exposure to infectious waste, diseases, conditions, etc.., including exposure to the AIDS and Hepatitis B virus within guidelines of standard precautions.

Appropriate ergonomic and personal safety equipment is provided as needed.  Needs to practice good kitchen safety utilizing equipment within guidelines of standard precautions.