Cook

Eden Senior Care, founded in 2016, is a growing Healthcare Management company, focused on managing and operating Skilled Nursing, Rehabilitation and Assisted Living communities in Minnesota, Ohio & Wisconsin. Our mission with each community is to support their success by providing strong leadership, corporate support, and the resources and tools to realize their goals. Edenbrook of Fond du Lac promotes and encourages the success of each of its employees and values the individual experience of its guests and their families.

Position: Full Time Cook (AM shift position – hours start at 6:00 am and included every other weekend and alternating holidays)

Essential Function: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned by the Director of Dietary and Management Team.
• Plans and initiates cooking schedule for food preparation to meet meal schedule.
• Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
• Prepares nutritional snacks for residents as assigned.
• Tastes and smells prepared food to determine quality and palatability.
• Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
• Supervises dietary staff in the absence of the Director of Dietary; initiate replacement calls for absentees and re-organizes work assignments as directed.
• Assists with department inventory program.
• Checks and inspects food products and supplies as delivered, in the absence of the Director of Dietary and Assistant Director of Dietary. Supervises and assists in storage of supplies and food products.
• Determines amount and type of food and supplies required for daily menus; confers with Director of Dietary.
• Notifies Director of Dietary of supplies or equipment needs.
• Implements menu substitutions if needed according to State and Federal regulations.
  
  

Follows Reporting Procedures For The Following

• Observed resident concerns.
• Supply and equipment needs.
• Damaged, unsafe, malfunctioning equipment.
• Conditions related to breeding insects, rodents or other vermin.
• Cleans equipment and work areas as assigned by the Director of Dietary.
• Attends required in-services and completes assigned on-line modules.
• Performs other duties or special assignments as directed by the Director of Dietary.
  
  

Work Environment

The Work Environment Characteristics Described Here Are Representative Of Those An Employee May Encounter While Performing The Essential Functions Of This Job. Reasonable Accommodations May Be Made To Enable Individual With Disabilities To Perform The Essential Functions

• Interacts with staff and residents.
• May be subjected to interruptions throughout the workday.
• The noise level in the environment may be demanding.
• Work area may be stressful; the employee is on their feet for long periods of time.
• Exposure to blood, body tissue of fluids.
• Exposure to hazardous waste materials, dust and loud or unpleasant noises.
  
  

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 Individual With Disabilities To Meet These Demands

• Employee needs ability to move continuously; may cover large distances walking through facility and is on feet consistently.
• Vision requirements include both near and far vision.
• Frequently required bend, stoop, reach, crouch, push and pull; occasionally required to squat, crawl, climb, kneel and balance.
• Employee is required to continuously lift and carry up to ten (10) lbs.; frequently required to lift up to fifty (50) lbs. and carry up to thirty-five (35) lbs. and occasionally lift and carry up to one hundred (100) lbs.
• Employee may be subject to working at unprotected heights.
• Employee may be exposed to changes in temperature and humidity, dust, fumes, and gases.
• Ability to adapt to changes in daily work hours and schedule.
• Ability to work beyond regularly scheduled shift (overtime) when necessary
  
  

Job Type: Full-time

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