At Vitality, our mission is to create vibrant communities where residents, families and team members can be themselves, live purposefully and experience a profound sense of belonging. Our vision is to create vibrant communities where residents thrive, families engage, and team members are proud to work. We engage experienced, vibrant leaders with a proven track record for success who can make our mission come to life. Keeping focus on our core values, we strive each day to ensure that our residents remain connected and purposeful.

GENERAL PURPOSE

To be part of an energetic team, devoted to delivering a unique and enjoyable culinary experience for our residents and visitors.

RESPONSIBILITIES

Review menus and Daily Food Production Record for instructions. Prepare meals that are nutritious, appetizing, and attractive according to company menus and recipes, as well as to physician orders for diet, texture, and liquid thickness. Adhere to all food-related safety/sanitation procedures. Adhere to portion control policies. Ensure food and supplies are available for meals planned. Supervise preparation of serving carts. Prepare and serve food attractively and punctually. Adhere to proper procedures for covering, dating, labeling, and storing of food in a timely manner. Complete leftover logs. Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors. Resolve resident food complaints as required. Supervise culinary services staff in absence of the Culinary Services Director or Sous Chef. Ensure adherence to procedures regarding community infection control policies. Use cleaners and other hazardous materials according to department procedure. Promptly report and/or address any unsafe conditions or equipment problems. Attend and participate in onboarding and annual training, in-services and team member meetings as requested. Understand and implement all emergency plans including fire, earthquake, and other disasters. Perform other duties as assigned by Culinary Services Director or Sous Chef. SKILLS and

QUALIFICATIONS

Must be at least 21 years of age. Have two years of experience in institutional or full-service restaurant cooking. Demonstrate ability to communicate effectively in English, both verbally and in writing. Meet state or provincial health related requirements. Maintain food handlers permit as required by state or provincial regulations. Maintain any other certifications as required by state or provincial regulations. Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques. Desire to work with older adults and their families.

PHYSICAL REQUIREMENTS

Physical Demands include: Standing, Walking, Sitting, Bending, Reaching, Pushing, Pulling, Climbing Stairs, Grasping, Manual Dexterity, Stooping, Kneeling, Crouching, Vision Acuity, Color Vision, Talking, Hearing, Tasting, and Smelling. The weight determined to be appropriate for a Cook to lift with or without reasonable accommodations is up to 50 lbs.

EXPOSURE RISK CLASSIFICATION

May perform unplanned tasks involving exposure to blood, bodily fluids, or tissue which may contain AIDS, HIV, and Hepatitis A, B, and C viruses.