Cook

Description

Starting pay based upon experience

To oversee and direct all staff so that tasks/duties are being completed and meeting established performance standards. Prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, our established policies and procedures as directed by the Director of Food Services/Dietary Manager to assure that quality food service is provided at all times.

Responsibilities

• Develop and maintain a good working rapport with departmental personnel, as well as other departments within the facility, to assure that food service can be properly maintained to meet the needs of the residents. Create and maintain and atmosphere of warmth, personal interest and positive emphasis as well as a calm environment throughout the department.

• Responsible for addressing concerns/issues with employees and subsequently communicating this to the Director of Food Services/Dietary Manager.

• Reports directly to the Director of Food Services/Dietary Manager.

• Is cross-trained as the Dining Coordinator and will fill in as needed.

• Responsible for completing all daily uniform inspections, at the start of each shift, for the department.

• Prepare food, etc., in accordance with sanitary regulations, as well as our established policies and procedures.

• Review menus prior to preparation of food.

• Prepare meals or directs in preparation of meals in quality and quantity in accordance with planned menus and special diets and standardized recipes

• Responsible for addressing concerns/issues with employees and subsequently communicating this to the Cook/Supervisor and Director of Food Services/Dietary Manager.

• Assist with baking food for daily menu’s and special events.

• Uses approved substitutions.

• Adjust menus to census.

• Receives report on meals to be served for all diets, as applicable.

• Determines amount and type of food and supplies required for daily menu.

• Assure that supplies are obtained from the storage areas in adequate time for meal preparation.

• Ensure excellence, quality, temperature, and appearance of food is preserved.

• May carve and apportion food for serving and may assist in serving duties.

• Check and record all walk-in temps, equipment, hot foods temps and cart times, as applicable.

• May check special diet trays to ensure accuracy.

• Assist in inventory and storing incoming food, supplies, etc. as necessary, keeping accurate records.

• Assure that safety regulations are followed at all times by all personnel.

• Serve meals at scheduled times that are palatable and appetizing in appearance.

• Obtain food and supplies for next meal, so they are readily available.

• Maintain confidentiality of all pertinent resident care information.

• Coordinate dietary services with other departments as necessary.

• Work with facility's dietician and implement recommended changes, as applicable.

• Assist in daily or scheduled cleaning duties in accordance with established policies and procedures.

• Attend and participate in Mandatory In-services, Dementia Trainings, workshops, seminars, etc. as directed.

• Recommend equipment and supply needs to department head.

• Process diet changes and new diets as received.

• Assist in food preparation for special events.

• Assure that all dietary procedures are followed in accordance with established policies.

• Report all accidents/incidents as established by facility policies.

• Serve food in accordance with established portion control procedures.

• Sweep and mop floors as directed.

• Carry out garbage and keep work areas clean, dry, and free of hazardous equipment, supplies, etc.

• Others as deemed necessary and appropriate, or as may be directed by the dietary management staff and/or administrator.

Qualifications

• High School diploma preferred, but must possess a minimum of a 10th grade education.

• Must be at least 18 years of age.

• Educational course in food management and production preferred.

• At least two (2) years experience as a cook in a large scale cooking operation is preferred and preferably in a supervisory capacity.

• Must be able to read, write, and speak the English language in an understandable manner.

• Must be able to follow oral and written instructions in English.

• Must be willing to work with geriatric residents.

• Must possess the ability to make independent decisions when circumstances warrant such action.

• Must be able to work well and communicate well with others as a member of the dietary team.

• Must possess the ability to deal tactfully with personnel, residents, visitors, and general public.

• Must possess leadership ability and the willingness to cooperate with other department heads.

• Must maintain the care of use of supplies, equipment, and appearance of work areas, safety and proper performance of assigned duties.

• Must be willing to handle residents based on whatever maturity level they are currently functioning with patience, tact, cheerful disposition and enthusiasm.

• Must possess a high degree of personal cleanliness and hygiene.

• Must be able to interpret the Resident’s Rights to resident, family or other individuals as it pertains to the dining experience.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices.

• Must be able to cook a variety of foods in large quantities.

• Ability to direct dietary functions.

• Must obtain ServSafe Certification.

Job Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Paid time off
• Referral program
• Vision insurance
• Health savings account
• Tuition reimbursement

Hiring organization

Employment Type

Part-time

Job Location

58 Neitz Rd, Northumberland, Pennsylvania, 17857

Working Hours

Hours vary, must have flexibility

Base Salary

$15.80-$17.30 Per hour