Dietary-Cook-2nd-Shift-Part-Time

Cook

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities:

Prepare and present menu items according to standard recipes

Maintain a clean and orderly work area at all times, including floors

Participate in weekly cleaning routines planned by Dining Services Director

Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service

Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day

Ensure all leftover food is properly cooled, stored, identified and dated

Observe good safety practices

Monitor and control portion sizes to minimize food waste

Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal

Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director

Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service

When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation

Take and record food temperatures three (3) times/daily

Attend required in-service and staff meetings

Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikes

Must be courteous and polite to all residents, visitors, and staff

Follow confidentiality policies regarding release of resident information

Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor

Assists in training new dietary employees

Conduct in-services and training at the direction of Dining Services Director

Attends all required in-services and staff meetings

Requirements:

Must have experience in dining services

Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire

Must have a basic understanding of food service operations including familiarity with other dietary position duties

Must possess the ability to read, write, and make simple calculations.

Must be able to learn quickly and apply principles learned

Must be able to follow oral and written directions

Must be experienced in food preparation, cooking and in estimating quantities of food required

Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment

Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise

Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift

Must be able to carry heavy objects for 20 feet

Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities

Must be organized and work well with people as part of a team

Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene

Must be willing to work a flexible schedule that includes evenings, weekends, and holidays

Why Harmony?

• 401k + Fulltime & Part-time Benefits Packages
• Training, Development & Career Laddering
• Great work-life balance
• Flexible Scheduling

Harmony Senior Services