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Job Description

JOB DESCRIPTION

Cook- Mornings Only 6AM-11AM

FLSA Classification: Non-Exempt

Reports to: Director of Dining Services and/or designee

OVERVIEW:

As a Cook, you will work closely with the Director of Dining Services and will be responsible for the Community’s food ordering, preparation, and delivery as well as kitchen sanitation. Cook tasks in this role include ensuring food is prepared in a nutritional and appetizing fashion, maintaining supplies and equipment, and providing excellent customer service to both internal and external customers.

 

RESPONSIBILITIES:

  • Assist the Director of Dining Services and/or Dietitian to direct activities of the Dining Associates, review and process diet changes, ensure menus are maintained in accordance with established procedures, coordinate culinary services with other departments, and review menus prior to preparation of food.
  • Ensure that food and supplies are available for the next meal.
  • Assist in inventorying and storing incoming foods and supplies.
  • Report any hazardous conditions, equipment, accidents, and incidents.
  • Utilize a hazard analysis and critical control points (HACCP) approach to prevent biological, chemical, and physical hazards in production processes and reduce these risks to a safe level.
  • Practice universal precautions at all times and adhere to safety rules and regulations.
  • Prepare and serve meals in accordance with planned menus, diet plans, portion control procedures, and community policies.
  • Direct and assist in cleaning work areas, equipment and floors, and dishes and utensils.
  • Distribute menus and check all meals for menu and diet preferences and accuracy.
  • Ensure proper storage of food and supplies; adhere to universal precautions and sanitary, safety, and infection control policies and procedures.
  • Ensure food is prepared according to community diet and textures and federal policy and procedures.
  • Attend orientation and in-service as required by the state and company.
  • Assist with inventory control.

 

 

 

EDUCATION / EXPERIENCE:

  • Six (6) months’ prior experience in a food service department preferred.
  • Must be 18 years of age or older.
  • Obtain Food Handlers Permit as required by State regulations
  • Must have compassion for and desire to work with the elderly
  • Must demonstrate the ability to work responsibly as a team member as well as an individual.
  • Ability to communicate effectively with residents, families, staff, vendors and the general public
  • Must meet all health requirements and pass background checks.
  • High school diploma/GED preferred.
  • Must be able to communicate effectively (written and oral form) in a care setting with residents, families, staff.
  • Must be able to climb, bend, lift, stoop, kneel, crawl, push, reach and carry, stand for extended periods of time and may be required to move furniture.
  • Able to respond productively and to handle additional tasks/projects as assigned.
  • Passion for caring for elderly
  • Experience as a cook in a private/hospitality/healthcare setting preferred
  • Must have reliable transportation to and from all scheduled shifts
  • Must be capable of maintaining regular attendance as required.
  • Must be able to work weekend and overtime as required.
  • Must meet all local health regulations and pass post-employment physical exam, if required.
  • Must be able to direct Dining Associates.
  • Must be able to work weekends and holidays as directed by the Director of Culinary Services.
  • ServSafe Certification preferred.
  • Disposes of trash and waste, other materials in a safe manner.
  • Maintains par levels of supplies and assists with ordering of products.
  • Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.
  • Appreciates the importance of maintaining confidentiality of resident and community information.
  • Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
  • Able to understand and to follow written and verbal directions.
  • Understand proper use of community kitchen equipment.
  • Able effectively to communicate with the staff members and residents through verbal and/or written means.
  • Other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

  • Does not qualify as supervisory role.

WORK ENVIRONMENT: 175-Unit 213 Bed Assisted Living Community

This job operates in a professional office and senior living environment. This role routinely uses standard office equipment.

  • Able to concentrate with frequent interruptions.
  • Able to work under stress and in emergency situations.
  • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping.
  • Able to talk and hear effectively to convey instructions and information to residents and team members.
  • Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions.
  • Use personal protective equipment and supplies when needed:
    • Personal protective equipment includes infection control kit, rubber gloves and non-slip shoes.
  • Subject to infectious diseases, substances, and odors.

PHYSICAL REQUIREMENTS:

  • 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.
  • While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear. The employee must occasionally lift or move office products and supplies, up to 20 pounds.
  • Able to stand or walk 75% of the day.
  • Able to concentrate with frequent interruptions.
  • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping.
  • Able to talk and hear effectively to convey instructions and information to residents and team members.

TRAVEL:

  • Travel is primarily local during the business day.

ACKNOWLEDGEMENT

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills for Cook

The job skills required for Cook include food service, HACCP, Customer Service, Assisted Living, Communicates Effectively, Confidentiality etc. Having related job skills and expertise will give you an advantage when applying to be a Cook. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Cook. Select any job title you are interested in and start to search job requirements.

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Career Path for Cook

The following is the career advancement route for Cook positions, which can be used as a reference in future career path planning. As a Cook, it can be promoted into senior positions as a Sous Chef that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Cook. You can explore the career advancement for a Cook below and select your interested title to get hiring information.

How to Become a Cook

If you are interested in becoming a Cook, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Cook for your reference.

Step 1 Understand the job description and responsibilities of a Cook

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Step 2 Knowing the best tips for becoming a Cook can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.

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