What are the responsibilities and job description for the Cook position at FutureCare?
Overview
At FutureCare our Cooks work as an integral part of the nutrition department to ensure our residents are receiving the proper care and nutrition to promote good health and well-being. Recognized as a member of the department management team, our Cooks will lead, supervise, organize, and direct the delivery of proper nutrition and other food services throughout the facility.
Voted 12 years in a row as a “Top Workplace”, FutureCare stands out as a leader in managing health care delivery across a continuum of care. We offer a Competitive Salary, Excellent Benefits Package, Flex/Advance Pay, Tuition Reimbursement, Career Growth Ladder, Employee Assistance, and a 401K Plan.
Responsibilities
- Handle and prepare food in a sanitary manner
- Prepare food which is palatable and appetizing in appearance
- Follow oral and written instructions
- Keep your work area clean and sanitize work area after food preparation
- Follow written menus and recipes.
- Understand and be able to prepare therapeutic diets
- Makes appropriate menu substitutions when necessary.
- Monitors shortages and excesses of food and supplies; informs immediate supervisor
- Be responsible for avoiding food waste
- Assume responsibility for meeting meal schedules
- Work cooperatively with food service staff and other departments
Qualifications
- High school graduate or equivalent
- Culinary degree or certificate from an accredited institution preferred
- Minimum 2 years of culinary experience in a skilled nursing facility
- Ability to lead and supervise individuals
- Sufficient mathematical skills for the conversion of recipe quantities
- Ability to follow verbal and written instruction, particularly recipes
- Basic knowledge to properly utilize and clean production equipment
- Awareness of efficient and appropriate utilization of leftovers.
- Knowledge of food service sanitation and proper food handling practices
- Excellent communication and customer service skills
- Ability to provide supervision for a group of employees: dietary aides and porters
- Basic understanding of modified diets
- Knowledge of general sanitation and proper food handling practices
- Ability to provide guidance and direction to new employees
- Ability to deal with people in a tactful, diplomatic and respectful manner
