What are the responsibilities and job description for the COOK SUPERVISOR position at Elan Skilled Nursing?
Elan Skilled Nursing and Rehab is looking for a Cook Supervisor! Come and join our dedicated team in the dietary department!
Please see below for job specific details!
Prepares meals for both general and therapeutic diets, for residents, congregate programs for Meals on Wheels. General supervision of Food Service Workers covers for head cook and dietary supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. The Cook/Supervisor is in charge of all personnel in the Dietary Department in the absence of the Food Service Director, Dietary Supervisor, and Head Cook. This person is directly responsible to the Food Service Director for all operations that involve the Dietary Department.
2. Aids the Food Service Director and the Dietary Supervisor in the hiring and discipline of personnel under his/her supervision.
- Prepares meals in accordance with planned menus and quantity food recipes by:
a) maintaining maximum food values in the preparation of all foods.
b) Preparing and distributing food in a sanitary, orderly, and efficient manner, and serving at scheduled times.
c) Utilizing leftovers properly
d) Maintains and practices all Kosher Dietary Laws and Policies.
4. Trains personnel as the need arises in the proper methods of cooking and food preparation.
5. Maintains and practices all Kosher Dietary Laws and Policies.
6. Uses food service equipment in a proper manner.
Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
SPECIAL REQUIREMENTS:
Must be reliable and responsible, conforming to established work hours and maintaining an acceptable work attendance record.
Ability to work cooperatively with others.
Knowledge of quantity food productions.
Prior knowledge of supervision desirable.
Positive attitude
Initiative, judgement, and decision-making ability.
Demonstrates concern in quality of finished product as to platability and eye appeal.
Awareness of all sanitation requirements under State Regulations.
EDUCATION and/or EXPERIENCE:
Previous schooling quantity food production or an equivalent of three (3) years experience in health care or other volume food production operation
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of employees of organization.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals as needed for recipe conversions.
REASONING ABILITY:
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee frequently is required to stoop, or crouch.
The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee regularly works near moving mechanical parts. The employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed to extreme cold and chemicals used in sanitation.
The noise level in the work environment is usually moderate.