Cook

$22.60/hour starting wage or higher based on previous experience! $4,000 Sign-on Bonus!

SCHEDULE 10

30 am to 7 pm - wknds & 9:30 am to 6 pm - wkdays | 36-40 hrs/wk

RESPONSIBLE TO

Nutritional Services Personnel Manager

PRIMARY JOB FUNCTION

To oversee and/or prepare food in proper quantities and quality in accordance with established policy and procedures to meet the menu requirements for residents, staff and special events. Must know correct food temperatures and sanitary practices. Must be able to interpret production schedules and know portion control. Supervise kitchen staff when managers are not on site. Replace staff when on call.

ESSENTIAL FUNCTIONS

Must be able to taste/smell and discriminate between hot/cold, sharp and dull, as well as be able to distinguish between color codes. Responsible to follow all safety and sanitary procedures which requires wearing goggles, masks, disposable gloves, face mask and proper use of cleaning chemicals and soap products frequently. Must be able to speak, read, write and comprehend English to calculate measurements, read, understand and follow recipes, diet cards, menus and special event requisitions. Responsible for knowing and maintaining high quality standards of food production and portion control using standardized recipes and production schedules provided. Understanding and following proper procedures of sanitation. Understanding and following the menu-(regular and therapeutic) and the daily tallies. Will prepare tasty, palatable food in proper quantities as needed to meet menu, tally, and production schedule requirements. Be accurate in weighing and measuring of food and portions. Will serve food neatly, attractively, at the proper temperature and according to tray ticket.

Will keep own working area clean and neat. Will take and record the temperature of the food as scheduled. Will remove and thaw items from the freezer following sanitation procedures. Ability to lift 10 to 25 pounds frequently, 25 to 40 pounds occasionally, 40 to 75 pounds rarely during food production and distribution. Is responsible to push and pull hot/cold food carts of 10 to 25 pounds on a frequent basis, 25 to 40 pounds on an occasional basis, 40 to 50 pounds rarely as well as a variety of other service carts. Must be able to stand and walk constantly, stoop, twist, and bend at waist frequently, reach overhead, forward and laterally frequently, grasp with hands and move wrists up and down, side to side frequently. Must have the ability to use necessary large equipment, (food processor, microwave, commercial blender, convention and standard ovens, convection steamers, food grinder, institutional dish washer, and sharp items such as knives and food slicers. Must be able to be exposed to normal kitchen noise frequently, to be exposed to infectious hazards from residents' trays and other employees rarely./ Must be able to use and be exposed to vibration from machines used in completing job duties including blenders, mixers, food processors, dishwasher, etc. Must be able to be exposed to heat/cold occasionally from ovens, steamers, and from taking out and putting items in walk-in coolers and freezers. Must be respectful towards supervision and willing to accept instruction and constructive criticism. Must demonstrate a flexible attitude in accepting changes in job assignments and a patient, cooperative manner in working with fellow employees, helping to create a positive work environment. Must have organizational skills to complete duties in accordance with established policies and procedures. Responsible for following proper cleaning, sanitation and safe operating procedures in completing food production, washing and storing of dishes. Responsible to practice economy in the use of utilities, food, supplies, and equipment. Responsible to respect and uphold resident rights in all actions including confidentiality of resident information, and not to act in any manner that would be considered emotional or physical abuse or neglectful of the resident's needs. Responsible to report any incident of abuse, neglect, or unsafe condition to immediate supervisor. Must be aware of the Voluntary Protection Program (VPP) and Risk Management/Safety Program and follow all safety policy and procedures when completing tasks as indicated both in the Nutritional Services Department, as well as facility wide. Personal appearance must be neat and clean with good personal hygiene following Nutritional Services dress code. Must be punctual and dependable with attendance. Must attend in-service programs regularly as scheduled and demonstrate a willingness to learn and adapt to change in procedure when necessary. Demonstrates MSLCC's customer service standards of excellence. Must complete assigned learning activities by the designated due date on the HeathStream Learning Center to meet mandatory and staff development education requirements.

OTHER FUNCTIONS

Assist with special events as assigned. Assist with office tasks as assigned. Complete special cleaning as assigned. This job description is not intended to be all-inclusive. The employee will also perform other reasonable related duties as assigned by the immediate supervisor and other management as required. This job description does not constitute a written or implied contract of employment. #INDANC