CBRF Cook

• A competitive starting hourly wage of $16.00
• Insurance (health, dental, vision, life, short-term disability, accident)
• 401k (with company match)
• Flexible Spending Accounts (Medical and Dependent Care)
• Paid Time Off
• Employee Assistance Program
• Employee Referral Program
• Tuition Reimbursement Program
• On Demand Pay with direct deposit

• Must be able to prepare and serve a wide range of foods skillfully
• A working knowledge of the rules and regulations related to the health and safety in food preparation as well as the DHS (Department of Health Services) of Wisconsin’s rules and regulations.
• Lift 30 pounds, occasionally lift more than 50 pounds, and spend extended periods of time standing.
• Ability to communicate verbally and is able to read and write the English language.  
• Must be at least 18 years of have and have a high school degree or equivalent GED, with some experience in preparing meals for large groups.  

• Adheres to and conveys a philosophy that supports the dignity, privacy, independence, choice, and individuality of the residents. 
• The planning of the Spring/Summer and Fall/Winter menus a month in advance of the start dates: Go over menus with Administrator for approval.  
• Spring/Summer Menus start on April 1 to be to the administrator for review on May 1. 
• Fall/Winter Menus start on November 1 to be to the administrator for review in October  
• Ensures food service costs are maintained within the established budgetary guidelines.  
• Able to lower costs when the census is low 
• Keeps inventories of food products and medical supplies on a regular basis to ensure adequate supply is maintained.  
• When food products and supplies are brought in, they are put away in an organized manner. 
• All food products are put away in a timely manner with dates on packages 
• All meat/fish products are broken down into meal portions and wrapped in plastic wrap and meat paper with the date and how many pieces.  
• All food products have a date of delivery. 
• All non-food products are put away in a timely manner. 
•  Assist Care Coordinator, Unit Coordinator and Activity Person with menus for the summer and Christmas party.  
• Communication with the evening shift staff about what is being served for the evening meal and what dessert is to be made for the next day.  
• Visits with residents in the dining room to assure resident satisfaction that their needs are being met and obtain feedback. Report feedback from residents to the Care Coordinator/Unit Coordinator.  
• Attends the Resident Council meeting to discuss menus and what they would like to see on them and other concerns they may have with their dining experience.  
• Monitors for changes in the status of residents and reports such observations to the Care Coordinator or Unit Coordinator 
• Follow cleaning schedules and sanitation checklists to ensure that schedules are being followed by yourself and staff on the floor.  
• Ensures that the kitchen and food service areas are maintained in a clean and safe manner with the assurance that it complies with the State sanitation codes. 
•  Is responsible for breakfast dishes getting done, and food preparation done throughout the day. (If staff leaves early due to low census the noon dishes are to be done).  
• Follow all of Wellington Place at Hartford’s policies and procedures. 
• Prepares and serves meals as indicated on planned menus, using standardized portion sizes and approved substitutions. 
• If making changes on the menus reprint the menu with the changes Do not make changes by marking on the menus or using tape.  
• To have alternative meals for residents that won’t/cannot eat what is on the menu 
• To have alternatives for those who are on purred foods.  
• Ensure that meals are served in a timely, attractive, and tasteful manner and that residents’ food preferences are met at mealtimes.  
• Performs all other duties as assigned.  
• See attached cleaning duties for Cook. 
• Ensure that the Kitchen is cleaned, and cleaning duties are getting done.  
• Cupboard with the toasters to be cleaned daily. No breadcrumbs should be in the cupboard in the toasters. Make sure the trays are cleaned of breadcrumbs as well.  
• Water temperatures for the week and give to Unit Coordinator by Thursdays (mix the days up during the week do not always do on the same day you can also do them if you are here on a weekend). 

• Hiring manager will contact you within 1-2 business days of your application submission
• Complete 1-2 interview(s) and meet with immediate supervisor and mentor
• Upon receiving the job offer, review job description, and complete new-hire tasks and onboarding paperwork (via the Paycor app)
• Receive name badge, keys, and tour of the community
• New-Hire Orientation
• Receive continuous training from mentor as you continue to provide exceptional care to our residents

Salary : $16