Vacancy expired!
Part time and full time position (32-40hrs/week)
The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices. Needs to make monthly menus, order supplies and over see kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES
-Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service.
-Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process.
-Partners with supervisor to review menus and record necessary substitutions.
-Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies.
-Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning.
-Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food.
-Ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately.
-Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions.
-Assists in planning and preparing food services for special meals, events, and parties as needed.
-Assists in storing incoming food and supplies as assigned.
-Attends and participates in training, in-services, and staff meetings.
-Performs other duties as assigned.
COMPANY WIDE RESPONSIBILITIES
-Demonstrates Core Values of Respect, Integrity, Commitment, and Trust.
-Supports a dignified and caring atmosphere with residents, residents’ families, visitors, and staff.
-Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records.
-Maintains a safe and secure working environment and practices safe working habits.
QUALIFICATIONS AND EXPERIENCE
A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license.
Qualifications:
-Must be at least 18 years old
-Must have a Food Handlers Card
-Knowledge and experience
-Ability to pass criminal background
Employee Benefits:
401(k)
Dental insurance
Health insurance
Paid major holidays
1 week vacation after a year
Email Resume
