Cook

Mathison Retirement Community

Now Hiring!

Cook

Full-Time: 1 Shift Available, Part-Time positions available

Pay: $14.50 per hour + benefits

Benefits include:

• Health, Vision, & Dental Insurance
• Free meal included with each shift

Drug & Background Check

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Prepares food for regular and therapeutic diets according to the planned menu.
2. Prepares food using proper food handling and food safety techniques according to established policies and regulations.
3. Utilizes standardized recipes in the preparation of foods for regular and therapeutic diets,

4, Ensures proper quantities of food are prepared.

1. Makes only authorized substitutions to the planned menu and records the substitution according to established policy.
2. Ensures that food is prepared in accordance with established time schedules.
3. Prepares food for employees and special events as instructed by the supervisor.
4. Keeps work area clean and uncluttered during preparation and service of food.
5. Uses the correct portion control utensils during the preparation and service of food.
6. Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.
7. Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established policy.
8. Serves food according to the planned menu/spreadsheet and the residents' food preferences and diet orders.
9. Ensures that food is served in an attractive, appetizing manner.
10. Ensures that meals are sent form the kitchen or serving area according to established time schedules.
11. Performs assigned cleaning assignments according to established policies and procedures and utilizing the proper cleaning chemicals.
12. Ensures that the department is maintained in a clean manner according to established policies.
13. Labels, dates, and stores food properly according to established policies.
14. Ensures that the refrigerator /freezer temperatures are within the appropriate range and reports any discrepancies to the supervisor.
15. Washes pots, pans, serving utensils, etc. according to established procedures for manual and/ or automatic dishwashing. Reports any problems with proper water temperature and sanitizer to the supervisor in a timely manner.
16. Stores pots, pans, serving utensils, etc. in a way to prevent contamination.
17. Ensures that food storage areas are kept clean and properly arranged at all times.
18. Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor.
19. Ensures that an adequate supply of food, supplies, etc. is always available. Reports inadequate stock levels to the supervisor in a timely manner.
20. Maintains the security of the department.
21. Ensure that the department is maintained in a safe manner according to established policies.
22. Reports all hazardous conditions/equipment to the supervisor and/or maintenance as directed.
23. Reports all malfunctioning equipment to the supervisor and/or maintenance as directed.
24. Reports all accident/incidents as established by department policies. Fills out and files appropriate reports as directed.
25. Performs administrative requirements such as completing necessary forms, reports, etc. and submits them to the supervisor as directed.
26. Completes all work assignments within scheduled time frames.
27. Participates in the facility's performance improvement program.
28. Makes recommendations to the supervisor regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.
29. Adheres to the departmental dress code.
30. Interprets department policies and procedures to personnel, residents, families, etc. as necessary.
31. Develops and maintains a good working relationship and cooperative attitude with intra-departmental personnel, as well as other departments within the facility.
32. Creates and maintains an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
33. Maintains confidentiality of all pertinent resident care information to ensure residents' rights are protected.
34. Assumes the responsibility of the Food Services Department in the absence of the supervisor.
35. Participates in programs designed for in-service education, on-the-job training and orientation classes for newly assigned department personnel. (May include maintaining appropriate record-keeping requirements of when classes were held, subject matter, attendance, etc. as necessary).
36. Participates and assists in departmental studies and projects as assigned or that may become necessary.
37. Attends and participates in workshops, seminars, etc. as directed.
38. Assists in standardizing the methods in which work will be accomplished.
39. Performs other duties as deemed necessary and appropriate, or as may be directed by the Food Service Director.
40. May process diet changes and new diets as received from the nursing department as directed by the supervisor.

EMPLOYMENT STANDARDS

Education:

• Must possess, as a minimum, high school education.

Experience:

• Must have minimum one-year experience.
• Must be able to cook a variety of foods in large quantities.
• Training in diet therapy, cost control, food management, and supervisory experience preferred.

REQUIREMENTS

• Must have a reliable source of transportation.

WORKING CONDITIONS

Works in kitchen area and storage areas with exposure to hot/cold temperatures as well as throughout facility. Must be able to move about intermittently during working hours including standing, lifting, bending, stooping twisting, pushing, and pulling. Must be able to read, write and speak the English language. Must be able to assist in emergency evacuations. Interacts with residents, family members, staff, visitors, government agencies/personnel, etc. under all conditions/circumstances.

Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility. May be involved in community/ civic health matters/projects. May be exposed to infectious waste, diseases, conditions, etc. including exposure to the Hepatitis B viruses. Must be able to effectively communicate with the management staff, nursing staff and other front-line staff.

Maintains a liaison with residents, their families, support staff, etc. to assure that the residents' needs are continually met.

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