Cook- Hillcrest (Casual Call, Variable Shift)

Position Summary: 

As a Chef at Hillcrest, you will play a vital role in providing nutritious and delicious meals to our residents and their guests while adhering to high standards of food safety and quality. This position requires advanced culinary experience and creativity. This position will participate as a member of the food production staff to prepare and serve a culinary experience for our residents and their guests.

Minimum Qualifications:

Required

• High school diploma or equivalent.
• Two (2) years experience as a Chef or Cook in a commercial restaurant or commercial catering.
• Complete ServSafe Certification within four (4) months of start date

Preferred

• Culinary Arts Degree.
• Three (3) years of full-service restaurant or commercial catering experience.

Essential Job Functions:

In addition to the essential functions of the job listed below, employees must have on-time completion of all required education as assigned per DNV requirements, Bozeman Health policy, and other registry requirements.

• Meal Preparation: Prepare and cook a variety of meals, including breakfast, lunch, and dinner, while ensuring adherence to dietary requirements and portion control.
• Quality Control: Ensure all prepared items meet the highest standards of taste, texture, and presentation, meeting the expectations of residents and their guests
• Menu Planning: Collaborate with the production team to create diverse and balanced menus that cater to the dietary needs and preferences of our residents and their guests.
• Food Safety: Follow all established food safety and sanitation guidelines, including proper food handling, storage, and cleaning procedures.
• Presentation: Ensure that all meals are visually appealing and presented in an appetizing manner.
• Dietary Requirements: Adapt recipes to accommodate specific dietary restrictions or preferences, such as low-sodium, gluten-free, or vegetarian options.
• Inventory Management: Monitor and report on food and kitchen supplies, assisting in procurement and maintaining appropriate inventory levels.
• Cleanliness: Maintain a clean and organized kitchen environment, including daily cleaning tasks and regular deep cleaning.
• Time Management: Handle multiple cooking tasks simultaneously, manage preparation schedules, and meet deadlines for meal service.
• Equipment: Report any issues to the management for prompt repairs or replacements.
• Adaptability: Adjust recipes and portion sizes to accommodate needs and other special requests.
• Team Collaboration: Work closely with other kitchen staff, servers, and management to coordinate meal service and ensure smooth kitchen operations, also manage kitchen in the absence of the executive chef.
• Customer Service: Interact with residents and guests to understand their preferences and provide a personalized dining experience. Address special requests and feedback with professionalism and courtesy.
• Safety Compliance: Comply with all safety and health regulations, including the proper use of kitchen equipment and tools, maintain a clean and organized work environment, and manage ingredient inventory effectively.
• Special Events: Assist in planning and preparing special meals for holidays and events as required.

Knowledge, Skills, and Abilities

• Proficient in planning, delegating, monitoring, and enhancing work performance.
• Exhibits sound judgment and patience and maintains a professional demeanor consistently, and maintains confidentiality.
• Adherence to recipes, standards, health department regulations, and company quality standards.
• Thrives in a busy and demanding environment.
• Menu creation based on existing inventory.
• Flexibility for varied shifts.
• Strong interpersonal and teamwork skills.
• Displays creativity, problem-solving, and decision-making skills.
• Detail-oriented with organizational and prioritization abilities.
• Ability to adjust recipe quantities (upscale/downscale).
• Proficient with commercial kitchen equipment.
• Knowledgeable in various cooking techniques.
• Familiarity with adapting recipes to specific needs.
• Strong attention to detail for high-quality meals.
• Excellent time management and organizational skills.
• Effective communication and teamwork.
• Understanding of food safety and sanitation guidelines
• Proficient in reading, basic math, writing, and following directions.

Schedule Requirements

• This role requires regular and sustained attendance.
• The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.
• On-call work may be required to respond promptly to organizational, patient, or employee needs.

Physical Requirements

• Lifting (Rarely – 30 pounds): Exerting force occasionally and/or using a negligible amount of force to lift, carry, push, pull, or otherwise move objects or people.
• Sit (Continuously): Maintaining a sitting posture for extended periods may include adjusting body position to prevent discomfort or strain.
• Stand (Occasionally): Maintaining a standing posture for extended periods may include adjusting body position to prevent discomfort or strain.
• Walk (Occasionally): Walking and moving around within the work area requires good balance and coordination.
• Climb (Rarely): Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like using feet and legs; may also use hands and arms.
• Twist/Bend/Stoop/Kneel (Occasionally): Twisting, bending, stooping, and kneeling require flexibility and a wide range of motion in the spine and joints.
• Reach Above Shoulder Level (Occasionally): Lifting, carrying, pushing, or pulling objects as necessary above the shoulder, requiring strength and stability.
• Push/Pull (Occasionally): Using the upper extremities to press or exert force against something with steady force to thrust forward, downward, or outward.
• Fine-Finger Movements (Continuously): Picking, pinching, typing, or otherwise working primarily with fingers rather than using the whole hand as in handling.
• Vision (Continuously): Close visual acuity to prepare and analyze data and figures and to read computer screens, printed materials, and handwritten materials.
• Cognitive Skills (Continuously): Learn new tasks, remember processes, maintain focus, complete tasks independently, and make timely decisions in the context of a workflow.
• Exposures (Rarely): Bloodborne pathogens, such as blood, bodily fluids, or tissues. Radiation in settings where medical imaging procedures are performed. Various chemicals and medications are used in healthcare settings. Job tasks may involve handling cleaning products, disinfectants, and other substances. Infectious diseases due to contact with patients in areas that may have contagious illnesses.

*Frequency Key: Continuously (100% - 67% of the time), Repeatedly (66% - 33% of the time), Occasionally (32% - 4% of the time), Rarely (3% - 1% of the time), Never (0%).

The above statements are intended to describe the general nature and level of work being performed by people assigned to the job classification.  They are not to be construed as a contract of any type nor an exhaustive list of all job duties performed by individuals so classified.

77362301 Hillcrest Nutrition Services