Purpose:

The Prep-cook is responsible for the preparation of high-quality food for the residents in HCC, RCC, the patio homes, catering events, and staff. The Prep-cook is responsible for closely following recipes and spreadsheets for the special diets in the skilled nursing unit (HCC). Appropriate quantities must be cooked to minimize waste.

Reports To:

Lead Cook/ Dietary Supervisor Primary Job Duties:

1. Assists lead cook in getting all food preparations and ingredients needed for weekly menu needs. 2. Reviews production menus prior to the preparation of food and ensures that the correct items are prepared and available to be served at meal time. 3. Prepares meals in accordance with the menus and spreadsheets and ensures that meals are palatable and appetizing in taste and appearance. 4. Prepares Provides the correct food portions for residents according to the spreadsheets, standardized recipes, and special diet orders. 5. Communicates with cooks in for food productions sheets, recipe needs etc… 6. Gathers and prepares resident's special requests and alternatives for service line. 7. Ensure that all food is ready to be served at the time indicated by the various dining rooms, that food temperatures are taken before each meal, and that food is outside of the temperature danger zone of 41 degrees to 140 degrees. 8. Serves/plates hot meals for tray line services in dining room or kitchen. 9. Follows all state regulations and department policies and procedures for food safety and sanitation preparation techniques. 10. Completes daily cleaning as assigned. 11. Follows all department safety regulations in handling or using equipment and when moving about the kitchen and work areas. 12. Assists in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner. 13. Dispose of food and waste in accordance with established policies and procedures. 14. Maintains confidentiality of resident information according to Hipaa guidelines. 15. Rotates food storage and produce stock as needed. 16. Works with the supervisors and the registered dietitian as necessary and implements recommended changes as directed by the supervisor or the registered dietitian. 17. Maintains a good working relationship with the food service staff and staff from other departments to promote communication and the highest quality of food service to the residents. 18. Creates and maintains an atmosphere of trust, open communication, sharing of food service ideas and skills, and teamwork. 19. Attends and participates in workshops, seminars, and in-services as directed. 20. Assists in food preparation for special events. 21. Performs other duties as assigned by the supervisor.

Education and Experience Requirements:

1. Must have at least one (1) year of food service preparation experience. Health care facility experiences preferred. 2. Must have sufficient reading ability to correctly follow menus and diet orders. 3. high school diploma, or equivalent desired

Other Requirements:

1. Must be able to follow oral and written instructions. 2. Must be able to deal tactfully with staff, residents, family members, inspectors, food suppliers, etc. 3. Must be able to learn and apply dietary procedures, as well as related regulations and guidelines pertaining to facility food service operations. 4. Must be willing to work harmoniously with and give instructions to other food service staff. 5. Must be able to plan, prioritize, and organize the workload to accomplish the required duties during the workday. 6. Must maintain proper care of kitchen equipment and supplies. 7. Must attend required training and education sessions offered by the facility.

Working Conditions:

1. Must be able to work effectively in stressful situations. 2. Is subject to warm conditions when cooking, and cool/cold conditions when entering freezer areas or other refrigeration areas. 3. Sits, stands, bends, lifts, and moves throughout kitchen during workday. 4. Is subject to falls, burns from equipment, odors, etc. throughout the work day. 5. May be exposed to infectious waste and diseases including HBV and HIV. 6. May be required to work after regular work hours, on holidays and weekends. 7. May be required to work on shifts other than the one initially hired for.

Equipment Used:

Steamtables, ovens, convection ovens, steamers, blender, mixers, food processors, meat slicers, heated pellet system, dishmachine, juice machine, coffee machine, garbage disposal, bun warmers, stoves, grills, tilting fry pans, steam jacket kettles, double boilers, and can openers.

Pay:

$17.50 per hour

Benefits:

403(b) Dental insurance Health insurance Vision insurance

Work Location:

In person