Under the direct supervision of the Food Services Manager, ensures timely, properly prepared food products are ready for all meal periods and that all serving and seating areas are ready for meal periods.
KEY RESPONSIBILITIES:
· Under the direct supervision of the Food Services Manager, the cook will prepare, season and cook food for facility patients, staff and visitors.
· Maintains condiments on table and salad bar.
· Prepares client trays accurately.
· Observes infection control practices at all times.
· Performs all aspects of dietary services in an environment that optimizes client and staff safety and reduces the likelihood of medical/health care errors.
· Attends departmental in services, as scheduled, and completes annual educational/training requirements.
Minimum Requirements:
Education and Licensing:
· High School or equivalent, preferred, bachelor's degree, highly preferred.
· Culinary Arts Degree preferred.
· Food Handlers Card within thirty (30) days.
· Must be 21 years of age, have a current negative TB test or medical clearance and meet qualifications for fingerprint clearance card.
Knowledge and Experience:
· 3 years food service experience in quantity cooking preferred.
· Previous experience working in food service industry, preferably in a hospital or other institutional setting preferred. Excellent customer service skills and prior experience (2 years preferred) manage others.
· Complete CPI (Crisis Prevention Interventions) within 60 days of employment.
Skills and Abilities:
· This is a safety sensitive position. A safety sensitive positions refers to any job that is directly related to patient care or jobs ARBH believes in good faith could affect the safety or health of the employee performing the task, or others.
· Demonstrates an ability to communicate effectively and express ideas clearly; actively listens and follows channels of communication.
· Maintains kitchen in a clean, neat and organized manner.
· Assesses food for quality and assures that foods are properly cooked.
· Assures that meals are ready for consumption at least 15 minutes prior to dining hours. Inspects the serving line before mealtime, assuring proper quantities, proper temperature and that food and garnishes are appealing to the eye.
· Maintains adequate inventories of food supplies to ensure timely preparation of meals.
· Inspects the serving line before mealtime, assuring proper quantities, proper temperature and that food and garnishes are appealing to the eye.
· Oversees and sets up schedules for cleaning of the dietary areas.
Physical Requirements:
While performing the duties of this job, this position is frequently required to do the following:
· Long periods of standing.
· Heavy patient contact.
· Kitchen temperatures may exceed 90 degrees during extremely hot months.
· Working with sharp instruments, equipment and heating elements.
· Frequent reaching, stooping, bending and using stepladder.
· Reach forward, up, down, and to the side.
· Sit or stand for minimum periods of one hour at a time and come and go from the work area repeatedly throughout the day.
· Lift up to fifty (50) pounds.
Job Type: Full-time
Pay: $21.00 - $22.43 per hour
Benefits:
401(k)
Dental insurance
Employee discount
Flexible schedule
Health insurance
Paid sick time
Paid time off
Vision insurance
Shift:
8 hour shift
Weekly day range:
Monday to Friday
Rotating weekends
Work Location: In person
