COOK

JOB TITLE: COOK

DEFINITION: This is a full time Union position under the supervision of the FSD (Food Service Director). This position is considered Non-Exempt for the purposes of the Fair Labor Standards Act. All employees are responsible to the FSD and in the absence of the FSD, the house supervisor. The employee will perform work to prepare meals from the Golfview Menu by following recipes. The employee is to provide assistance in all dietary functions as directed/instructed, in accordance with established policies and procedures.

EQUIPMENT: The employee will operate and maintain ovens, deep fryers, mixers, dish washer, meat slicer, toaster, and blender.

ESSENTIAL FUNCTIONS OF THE JOB: Listed below is an outline of the major duties and responsibilities that you will be required to perform. Every effort has been made to make this outline as complete as possible. However, we must emphasize that you may be required to perform other related duties and activities.

· Prepare foods per recipe as planned on the menu for that meal for the residents and staff.

· Prepare all foods for the residents on special diets as planned on the menus.

· Schedule food production so that foods are not prepared too early before the meal time, but just 15 to 20 minutes before the scheduled meal hour to assure that prompt and wholesome meals to be delivered to the residents.

· Promptly refrigerate all left over foods. Label and date them and utilize the left over foods as soon as possible.

· Check equipment and cooking area often to make sure sanitation and safety standards are maintained. If any equipment needs repair, report to your Supervisor promptly.

· Clean work area, utensils, cooking or other equipment used. Perform dish washing/cleaning procedures. Assure that utensils, etc., are readily available for the next meal. Do other related cleaning duties as assigned by your Dietary Manager.

· Maintain and clean food storage room and walk-in refrigerator and freezer if assigned by your Dietary Manager.

· Develop and maintain a good working rapport with inter-department 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 an atmosphere of warmth, personal interest and positive emphasis as well as a calm environment throughout the department.

· Serve meals that are pleasing, palatable and appetizing in appearance.

· Assist in serving meals as necessary, and on a timely basis.

· Serve food in accordance with established portion control procedures.

· Maintain confidentiality of all pertinent patient care information to assure patient rights are protected.

· Respect the Rights of the residents.

· Make no substitutions unless authorized by the Food Service Director or Administrator on duty.

· Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

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

· Report all hazardous conditions/equipment to the Food Service Director immediately.

· Report all accidents/incidents as established by department policies.

· Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

· Check food temperature prior to service.

· Clean work area, refrigerator/freezers, etc.

· Sweep and mop floors as directed.

· Carry soiled utensils, etc., to wash area.

· Return clean utensils to proper storage areas.

· Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc. (after each meal).

· Obtain food and supplies for the next meal.

· Perform dish washing/cleaning procedures. Assure that utensils, etc., are readily available for the next meal.

· Lock up cooler, shut off lights.

· Prepare lunches, pack them in coolers and transport to buses utilizing the hand truck. Beverage coolers are transported on a cart to buses.

· Other duties as deemed necessary and appropriate, or as may be directed by the Administrator, Dietary Supervisor, and when Department Heads not available the shift supervisor.

· Communicate with nursing staff and other department personnel.

WORKING CONDITIONS:

· Standing for long periods of up to 7 hours during working hours.

· Lifting up to 50 pounds intermittently during working hours.

· Subject to frequent interruptions.

· Being involved with residents, family members, personnel, visitors and government agency personnel under all conditions.

· Subject to emotionally upset residents, family members, etc.

· Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.

· Subject to sudden temperature changes when entering the refrigerator.

· Attend and participate in continuing education programs.

· Subject to falls, cuts, burns from equipment, hot foods, infectious diseases, odors, etc., throughout the work day.

· May be exposed to heat/cold temperatures in the kitchen/storage area.

· Usually involves grasping, holding, and turning objects.

QUALIFICATIONS:

· High School Diploma or GED required.

· Sanitation Certificate preferred. Must be obtained within 60 days of employment.

· Must be able to understand and speak English.

· Must be 18 years of age.

· Must be authorized to work in the United States.

· Must be able to establish and maintain an effective working relationship with other employees and departments.

· Must maintain CPR, First Aid, and Mandt certification.

· Must be able to report for work on time and to perform the duties of the job for the entire workday.

Job Type: Full-time

Pay: From $15.50 per hour

Benefits:

• 401(k)
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Education:

• High school or equivalent (Required)

Experience:

• Food Service: 1 year (Preferred)

Work Location: In person