Job description:
Position Purpose
The primary purpose of the cook/aide position is to prepare, serve and store food in accordance with current applicable federal, state and local regulations and standards, as well as facility policies, procedures and best practice standards and as may be directed by the dietary manager or dietician to assure that quality food service is provided at all times. In the absence of the dietary manager, the cook directs the operations of the kitchen
Job Requirements
1. Prior experience working as a cook in a skilled nursing facility or other healthcare setting is preferred.
2. Must have and maintain an active food handler’s permit/ServSafe certification.
3. Must have a high school diploma or equivalent;
4. Must provide all necessary documentation in accordance with the company’s new hire process to evidence eligibility for employment, including passing a criminal background check;
5. Must complete new hire orientation as required by company policy and participate in continuing education such as in-services, training, etc.;
6. Must possess excellent organizational, time management and problem solving skills;
7. Must possess the ability to communicate in English, both orally and in writing;
8. Must be proficient in the use of technology, including and especially the use of computers, as well as standard kitchen equipment used for meal preparation, cooking, and storage;
9. Must be able to prepare and serve food that is nutritionally balanced, attractive and delicious;
10. Must be willing to follow all federal, state and local laws and regulations as well as company policies and procedures and abide by the employee handbook, including but not limited to dress and grooming standards, time and attendance standards, drug and alcohol policy, respect and courtesy towards others, etc.;
11. Must have flexibility and availability to work outside of standard business hours, including weekends and holidays as required;
12. Must participate in and respond professionally to surveys and inspections conducted by government agencies;
13. Must be able to perform physical tasks associated with the standard work and essential functions of a dietary worker, including standing for extended periods, cleaning and working with potentially hazardous chemicals, lifting/carrying in excess of 30 pounds, working around extreme temperature changes inherent to a kitchen (stove, oven, steam table, walk-in refrigerator or freezer), be able to see, hear, smell and taste sufficiently to prepare food appropriately, or be able to be reasonably accommodated for any limitations;
14. Must be able to cope with the mental and emotional stress inherent to the position, including working daily with residents in the geriatric, mentally ill, dementia, and disabled populations;
15. Must be able to perform assigned tasks with a minimum of supervision and oversight and develop awareness for and a willingness to perform other tasks, as needed, without constant supervision;
16. Must help foster and maintain an atmosphere of warmth, cheerfulness, enthusiasm and compassion, giving residents the quality of service you would want to receive.
Summary of Principal Accountabilities for Cook
Ensure that food is prepared, served and stored in accordance with accepted federal, state, and local regulations and requirements as well as facility policies and procedures, including the documentation of food temperatures during food preparation, service and cool-down, documentation of temperatures of the refrigerator, freezer and dish machine, etc. in accordance with the facility’s policy and procedure on the designated form.
Must be able to cook a wide variety of foods in large quantities following prescribed and approved recipes and menus, exercise good judgment in portion control and time management, and be able to prepare special diets and textures using proper techniques and substitutions as indicated.
Must have a working knowledge of cooking techniques, be familiar with common food ingredients and seasonings and be able to consistently prepare food that is delicious and attractive.
Must coordinate food service with the dietary aide, ensuring that current tray cards are utilized and tray preparation follows prescribed menus, supplements, adaptive equipment and that resident likes and dislikes are honored whenever possible.
Must be able to plan ahead for future menus (e.g. thaw meat, prepare desserts, etc.)
Must check existing inventory and make a list of food and supplies that are needed and assist in checking, dating/labeling and putting away food supplies upon arrival into their proper storage place.
Must be willing to assist with food preparation and service for special circumstances outside of regular meal service (e.g. special activities and events or carry-out meals for residents who have appointments away from the facility during meal times.)
Must know how to properly and safely utilize all kitchen equipment and appliances and be responsible for its proper cleaning, storage and care.
Must help clean up after each meal and do assigned cleaning tasks to maintain a sanitary, well-organized and orderly kitchen. Completion of cleaning tasks should be documented in accordance with the facility’s policy and procedure on the designated form.
Report maintenance concerns for kitchen equipment in a timely manner to the maintenance director and/or administrator.
Attend staff meetings and complete all required in-service training (e.g. Relias) as required.
Perform other related duties as may become necessary or as directed by supervisor(s).
Pay: $16.00 - $20.00 per hour
Benefits:
- 401(k)
- Commuter assistance
- Dental insurance
- Health insurance
- Health savings account
- On-the-job training
- Opportunities for advancement
- Paid time off
- Vision insurance
Work Location: In person
