Cook- 2nd shift

Cook

Schedule

• Full time, 11:15am to 7:45pm, rotating weekends
  
  

Position Summary: Prepares high-quality meals for the regular and modified resident service according to standardized recipes in the correct amounts as determined by the resident’s dining services requests. Provide leadership support as assigned by the supervisor.

Essential Responsibilities

• Prepare high-quality food according to standardized recipes in the appropriate amounts.
• Keep work areas clean and sanitize work surfaces, mop floors, wash dishes and take out trash according to standardized procedures.
• Follow production sheets demonstrating accuracy in weighing, measuring, and portioning of food.
• Take temperatures of hot foods prior to mealtimes and record on production sheets.
• Assists supervisor with leadership responsibilities as assigned.
• Arrive to work on time and in proper uniform.
• Set-up steam tables and clean at end of meal.
• Arrange food onto plates in an attractive and efficient manner.
• Report all discrepancies to supervisor in a timely manner.
• Open or close kitchen. Put food away, date items, label all leftovers as well as lock or unlock refrigerator, freezer and stockroom.
• Follow all proper safety and sanitation guidelines as described by organization and health department standards.
• Work well under pressure in a fast-paced environment.
• Be a positive role model with ability to train prep cooks and dietary aides.
• Work collaboratively with employees to create a climate that promotes teamwork.
• Maintain a professional and courteous approach with the residents.
• Understand and support Resthaven policies and procedures.
• Assumes all other position related responsibilities as assigned.
  
  

Knowledge, Skills & Abilities

• Ability to operate standardized cooking equipment and dishwashers.
• Understanding and working knowledge of proper techniques for food preparation, including modified diets.
• Ability to read and follow written and verbal instructions.
• Communicates effectively and tactfully, while recognizing age, cultural orientation, needs, abilities and physical condition.
• Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees.
• Well organized and attentive to detail.
• Ability to manage time productively.
  
  

Education, Training, Experience

• High school diploma or successful completion of a GED.
• One to two years of food preparation experience in a commercial or institutional setting.
• Exposure to working with the senior adult population desired.
• Attends all required in-service training and departmental meetings.
  
  

Required Licenses, Registration, And/or Certifications

• Ability to obtain Serve Safe Certification.
  
  

Nonessential Responsibilities

• Practice high standards of ethics, honesty, and accuracy.
• Ensure resident/customer satisfaction.
• Flexible schedule with ability to work weekends and holidays.
  
  

Physical Demands

• The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear.
• The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  
  

Work Environment

While performing the duties of this job, there is a potential for sudden extreme changes in temperature. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate.

Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions.