Job Details
Level
Experienced
Job Location
Corporate Encinitas - Encinitas, CA
Position Type
FT
Salary Range
$19.00 - $20.00 Hourly
Job Shift
AM Shift
Cook/Line Prep-Full Time
I. BASIC PURPOSE OF POSITION:
To prepare quality, standard quantity, food preparation and service. Follow therapeutic and regular diets for residents. Follow Kosher Culinary laws. Follow State & Federal regulations.
II. CUSTOMER/CLIENTS SERVED BY POSITION:
Residents, supervisors, support staff, outside vendors and state and federal regulators.
III. EDUCATION REQUIREMENTS:
High School diploma preferred or working towards one. One year of culinary trade course desirable with some formal education preferred. Experience in lieu of is acceptable.
IV. EXPERIENCE REQUIREMENTS:
One (1) year proven experience as cook, in quality CULINARY SERVICE in hotel, restaurant, hospital or retirement.
V. SPECIAL SKILLS, LICENSES, CERTIFICATION AND /OR SPECIALTRAINING REQUIREMENTS:
Current driver license. Clean and neat in manner and observance of OSHA regulations and Kosher Culinary laws. Team player. Able to pass pre-employment physical and TB exam. Able to obtain a fingerprint clearance per our licensure. Able to read, speak, understand and write in the English language. Able to read written recipe instructions. Knowledge of basic concepts of cooking and baking.
VII. ESSENTIAL JOB DUTIES THAT MUST BE SAFELY PERFORMED WITH OR WITHOUT REASONABLE SUPERVISION WITHOUT POSING A DIRECT THREAT TO OTHER EMPLOYEES, RESIDENTS OR SELF:
WORK PERFORMANCE - job knowledge, quality, productivity, planning, creativity, initiative

1. Prepares foods according to standardized recipes, and food production sheets.
2. Obtains food and non-food supplies as instructed.
3. Oversees food line in absence of lead cook or Chef.
4. Responsible for proper quantity and quality control
5. Prepares, serves, and stores foods and beverages according to the Kosher Culinary
6. Laws, State & Federal Food Handlers regulations.
7. Maintains work area in a clean and sanitary method while preparing foods.
8. Communicates with Chef and Lead Cook on approving any change in the food menu,
9. recipe, portion, or quantity of production, and any misunderstanding of food production.
10. Read and follow posted weekly menu and daily diet sheets.
11. Assist in receiving, storing and physical inventory of food and non-food goods.
12. Prepares food for residents with special therapeutic diets; vegetarian, low sodium, low cholesterol, lactose restricted, low residue/fiber, diabetic, soft/chopped, puree, etc/
13. Handles time management in reference to food preparation of meals, 3x daily.
14. Cleans all heavy fixed kitchen equipment used for food production.
15. Assists in the preparation of all meals when working.
16. Helps with supervision of prep cooks and dishroom personnel.
17. Helps and assists Lead Cook/prep cook on line during peak dining room meal service.

FACTORS AFFECTING WORK PERFORMANCE - attendance, dependability, achievement, interpersonal skills

1. Regular, punctual attendance. Flexibility in schedule as it may include some weekends, evenings and holidays.
2. Additional duties as assigned by supervisor.
3. Attend department staff and "All" employee staff meetings.
4. Timely completion of work assignments.
5. Be a team player and able to get along well with co-workers and other departments.

MISSION, VISION, POLICY AND REGULATIONS - SV Philosophy, Judgment & Adherence to policy

1. Familiarize self with Seacrest Village mission/vision, rules, policies and procedures and same with the Jewish Tradition as observed by our residents, family and guests.
2. Observes safety regulations; to include but not limited to wearing appropriate safety equipment, reporting work related injuries, using proper body mechanics, responds to fire/disaster drills/alarms and wearing security access name badge at all times.
3. Payroll/HR-use current HRIS system to follow timekeeping policy utilizing time clock to record all hours worked to include mandatory meal period of thirty minutes by the 5th hour of work and OT is authorized by supervisor.
4. Wear appropriate clothing per facility and uniform policy.
5. As a matter of SV policy and federal and state law; attends HIPAA training, follows HIPAA confidentiality and privacy policy, applies "minimum necessary", "needs to know" guidelines on all PHI information and reports non-compliance violations to Privacy Officer.
6. As a mandated reporter per DOJ requirements; attends Mandated Reporter Abuse training meetings, will report all abuse incidents; physical, emotional, financial, sexual, verbal, completing the 1) SOC 341 form, mailing or faxing, 2) calling the ombudsmen and/or department of health services; for Assisted Living and Independent Living, call ombudsmen, and APS (adult protective services), and 3) informing supervisor so resident can be protected.
7. Follow the corporate compliance standard and employee code of conduct, of performing work with an ethical behavior and utilizing proper business conduct and professional practice, that complies with applicable laws, rules and regulations; as serving the residents, preserving the organizational reputation, maintaining resident/employee trust, community respect. Reports non-compliance or concerns to Corporate Compliance Officer.

VII. NON-ESSENTIAL JOB FUNCTIONS:

1. Wash dishes
2. Serve meals
3. Bake.

VIII. EQUIPMENT REQUIRED IN THE PERFORMANCE OF ESSENTIAL JOB DUTIES:

1. Commercial food preparation equipment (fryers, stoves, open flame burners, ovens, mixers, slicers, etc.).
2. Cleaning equipment.

IX. OUTCOME WHEN JOB IS DONE WELL:
Residents have all their nutritional needs met, documentation is accurate and the annual survey is successful.
X. WORKING CONDITIONS:
Works in well lit, well ventilated kitchen area. Environment temperatures change from extreme hot to extreme cold - must be able tolerate change.Exposed to heat and cold temperatures in the kitchen and storage areas. May be subject to burns, cuts, falls, strains, and steam burns.
XI. PHYSICAL REQUIREMENTS - Requires sitting, standing, stooping, bending and walking intermittently during the work day. Able to lift up to 50lbs and move 50lbs unassisted. Requires ability to stand on feet for several hours at a time during the workday while using hands, arms, fingers often. Use of hands to finger to feel objects, tools, controls and reach above shoulders. Must wear suitable equipment when working with chemicals and toxic solutions; gloves, mask, respirator, back support belt. Excellent vision and hearing. Good verbal communication. Able to lift racks of dishes, supplies or bulk food packages of 50 lbs unassisted.
Qualifications
WORKING CONDITIONS:
Works in well lit, well ventilated kitchen area. Exposed to heat and cold temperatures in the kitchen and storage areas. May be subject to burns, cuts, falls, strains, and steam burns. You are subject to sharp, blunt equipment.
PHYSICAL REQUIREMENTS
Requires sitting, standing, stooping, bending and walking intermittently during the work day. Able to lift up to 50lbs and move 50lbs unassisted. Requires ability to stand on feet for several hours at a time during the workday while using hands, arms, fingers often. Use of hands to finger to feel objects, tools, controls and reach above shoulders. Must wear suitable equipment when working with chemicals and toxic solutions; gloves, mask, respirator, back support belt. Excellent vision and hearing. Good verbal communication. Able to lift racks of dishes, supplies or bulk food packages of 50 lbs unassisted.