PM Line Cook 12pm - 7:30pm Perform assigned work station duties (i.e., food preparation, dough slapping, pizza topping, oven tending, sandwich, salad, appetizer, pasta and or desert production) and ensure outstanding food quality, appearance, and consistency that adheres to Atlas Senior Living's recipes and standards Reports to: Dining Services Director/ Executive Chef/ Executive Director Essential Functions and responsibilities may include, but are not limited to the following: Keeps stock rooms, coolers, and freezers clean and rotated. First in, first out. Understands all food, beverage, and other items must be labeled, dated, and stored properly. prep for current days menu as well as prepares for upcoming scheduled meals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures. Ensures all kitchen equipment is in working order and kept clean at all times. Understands and demonstrates state regulations. Demonstrates and understands food born illnesses and prevention. Other duties as assigned.

Education and Experience:

Must be 18 years or older. Exceptions may apply depending on state requirements. 3 to 6 months related experience preferred and/or similar training. Knowledge of senior living, Alzheimer's or a related dementia preferred. Per state requirements an active state certification & training. Current SERV Safe Certification or similar certificate required by the county or state.

Physical Demands and Working Conditions:

This is a physically demanding job that could or does requires standing, moving, reaching, lifting, stretching, bending, and carrying things throughout the day. It involves proper handling and use of dietary supplies and equipment. Position requires providing activities of daily living assistance to seniors and requires lifting and transferring or residents as appropriate. Position could have exposure to extreme temperatures and humidity while entering refrigerated/ freezer area, ovens, ranges, dishwashing machines, and steam tables. Must be able to lift, push, and/or pull 50lbs.

Knowledge and Skills:

Ability to read and write comprehend simple instructions, short correspondence, and memos. Ability to communicate effectively in English with residents, family members and other associates Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability judgment in emergency situations and seeks assistance when needed. Basic level of a skill and can follow written or verbal instructions. Ability to at times work flexible hours, such as early morning, evenings, weekends, and holidays. Ability to assist in emergency situations. Ability to understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Basic technical skills to complete a few repetitive and well-defined duties. Basic knowledge of the organization in order to answer basic questions. Basic knowledgeable of federal, state, and facility's rules, regulations, policies and procedures. Follow defined safety codes while performing all duties. Follow defined Infection Control procedures.

Required Attendance:

Attend scheduled department staff meetings. Attend in-service educational programs. Attend annual recertification for state required license & certificates. With my signature below, I acknowledge that I have read and understand the qualifications required, physical demands, working conditions, and essential functions of my position. I also acknowledge that I have had an opportunity to ask questions of my supervisor to clarify the information I received.

Signature:

__________________________________________________

Date:

_____________________________

Job Type:

Full-time Pay:

$17.00 - $19.00 per hour

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Referral program Vision insurance

Experience:

Culinary experience: 3 years (Preferred)

Cooking:

3 years (Preferred)

Work Location:

In person