Fry Cook - Urgently Hiring

CookPerforms a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.Ability to read and follow recipes and food production records.Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.Must maintain neat, well-groomed appearance adhering to dress code of the facility.Must comply with facility’s drug testing and substance abuse program and policies.Supervision (Given and Received):Given: Dietary Aides.Received: Culinary DirectorJob Responsibilities and Duties:Review menu, assembles food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.Reads menu to determine food requirements and procedures food from storage.Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked according to standard recipe.Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, and pressure steamers.Follows instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray-line, dining room, and other service areas.Participates in monitoring of food quality, temperature, and accuracy.Completes set up and placement of food items on patient/resident tray-line and other food service areas.Assists, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.Maintains proper care, maintenance, sanitation, and safety. Detects and reports spoiled or unattractive food or supplies.Alerts lead cook or supervisor to problems or needs concerning equipment, food supply, sanitation, and safety. Detects and reports spoiled or unattractive food or supplies.Maintains established department policies, procedures, objectives for quality assurance, safety, and infection control.Participates in educational programs or developmental in-services to improve skill level.Complies with the retirement home's conduct policy.Complies with all requirements of all Federal, State, and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and The Americans with Disabilities Act, as amended.Supervises kitchen employees as needed and assures that all jobs are completed before employees leave for the day.temp-sheets; sanitation sheets; Assist in training of new employees.Informs supervisor immediately of any equipment breakdowns.Must practice a "clean as you go" policy.Works tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility.Abides by department policies, practices, and standards of care.Properly uses and cares for equipment and supplies.Follows all safety, security, infection control, universal precautions, and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of co-workers and facility property.Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.Maintains confidentiality of all resident care information.We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.