Cook

We are hiring a Cook for Long-Term Care 

Weekend Shift Differentials Available!

Prepares food, which is palatable and appetizing in appearance. Reads and reviews menus and recipes for preparation according to proper procedure.

PRINCIPAL DUTIES AND RESPONSIBILITIES  Prepares food, which is palatable and appetizing in appearance.  Performs culinary basics and all other techniques as required for food preparation.  Follows oral or written directions, recipes, menus and instructions.  Maintains food quality.  Operates and maintains kitchen equipment and utensils using safe and sanitary procedures.  Responsible for avoiding food waste, cleaning work area.  Ensures compliance with food safety standards and regulatory guidelines.  Other duties as assigned.

EDUCATION AND/OR EXPERIENCE

High School Diploma or equivalent preferred.  One to two years food preparation experience required.

KNOWLEDGE, SKILLS AND ABILITIES

Maintains basic culinary skills.  Basic math skills  Must possess strong collaborative, interpersonal, organizational, multi-tasking, verbal and written communication skills, and a desire to create a high-performance, effective team that can produce consistent, demonstrated results.  Must demonstrate on an ongoing basis the ability to develop and maintain good working relationships with co-workers and ministry leadership.  Competencies needed for this position include strong interpersonal relationship skills, detail oriented, work in collaboration with others, demonstrate a high degree of integrity and personal commitment, possess strong analytical skills, be able to work independently and manage multiple deliverables at the same time.  Ability to function in a matrix environment and demonstrate a passion to succeed be self- motivated, dependable, committed, and a willingness to see a project through to its conclusion.  Working knowledge and proficiency with Microsoft Office is required. indicate environmental issues.

WORKING CONDITIONS

Position is Category II of Potential Exposure, which includes tasks that involve no exposure to blood, body fluids, or tissues, but may require performing unplanned Category I tasks (expected exposure to blood, body fluids, or tissues). OSHA Blood borne Pathogen Standard 1910.1030(c)(2)(i) more specifically defines Category II Potential Exposure as: Normal work routine involves no exposure to blood, body fluids, or tissues but exposure or potential exposure may be required as a condition of employment.  Use of appropriate Personal Protective Equipment (PPE) should be readily available to employees engaging in Category II tasks.  Work is generally performed in an indoor, well-lighted, well-ventilated, heated and air conditioned environment.  Subject to frequent interruptions by staff, residents, visitors, and volunteers.  Subject occasionally to hostile and emotionally upset residents, family members, staff, and visitors.