Job Type

Part-time
Description
Job Duties
o coordinate food preparation and meal service, as well as other duties assigned by the director
o plan and initiate cooking schedule for food preparation to meet meal schedule
o prepare, season, cook and serve for assigned meals and nutritional snacks as directed
o ensure appropriate portioned servings according to portion control standards
o taste and smell prepared food to determine quality andpalatability
o check and inspect food products and supplies as delivered
o determine amount and type of food and supplies as required for daily menus
o report equipment breakdowns and unsafe conditions to maintenance or director
o properly clean equipment and work areas o be knowledgeable of federal, state, and facility rules, regulations, policies, and procedures
o follow defined safety codes while performing all duties and understand facility fire and disaster plans o follow established procedures during drills and actual emergencies
o monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met and maintained throughout meal service
Requirements
Qualifications
o have a sincere love and compassion for residents and the ability to empathize with them and their
o families
o have a general knowledge of quantity food preparation and portioned serving
o have the numerical ability to make various computations in keeping work records and in recipe preparation
o have the motor coordination and manual dexterity required to prepare food and operate dietary equipment
o the ability to work cooperatively with co-workers in a responsible, professional manner
o the ability to communicate a concern or complaint in a constructive, positive manner
o the ability to comply with the dress code and maintain the copperleaf identity in appearance
Physical Requirements and Job Supervision
o This position requires standing and walking continuously throughout the working day, reaching, stooping, bending, lifting, carrying, and manipulating various food products, dietary supplies, and equipment. It requires visual acuity and color discrimination for examining cooked and stored foods, and taste and smell discrimination in determining nutritional quality and palatability of foods. The cook must be free from infection or disease, can work with chemicals and cleaning agents, and be able to be exposed to temperature and humidity changes in the kitchen. The cook must be able to lift and/or carry 25 to 50 pounds