Cook Supervisor Jobs in Connecticut (NOW HIRING)

Serve-Safe certification required

Position Summary:          The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients, employees, and visitors.  The Cook  prepares food according to menus and recipes and plans cooking schedules to meet mealtime schedules.  In addition, the Cook performs related duties and cleaning duties and cleaning duties, as assigned. The Cook directs other Food and Nutrition Services employees in the absence of the Food Service Director.

Responsibilities:             

1.       Ensures that residents/patients and families receive the highest quality of service in a caring and compassionate  atmosphere which recognizes the individuals’ needs and rights. 

2.       Prepares palatable and appetizing meals/foods for the residents/patients, guests and employees and ensures satisfaction

3.       Follows menus, recipes, and menu systems to prepare and serve meals, snacks, and nourishments in accordance to prescribed resident/patient diets and requests.  Take necessary measures to avoid food waste

4.       Serves meals/foods in various dining locations, including demonstration cooking and point-of-service made to order foods as requested

5.       Meets established mealtime schedules for all dining locations

6.       Handles and prepares food in a safe and sanitary manner at all times.  Properly labels, dates, and stores foods.  Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges

7.       Sets-ups, cleans-up and properly stores food and supplies needed for meal service

8.       Maintains clean, organized, and sanitary work areas.  Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and procedures

9.       Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor

10.   Communicates freely with the Food Service Director

11.   Adheres to Food and Nutrition Services policies and procedures

12.   The Cook concerns themselves with the safety of all residents/patients in order to minimize the potential for fire and accidents.  Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes by being familiar with their role in carrying out the centers fire safety and disaster plans, and by being familiar with current SDS

13.   Performs other duties as assigned by supervisor

Compliance:

1.       Complies with applicable legal requirements, standards, policies and procedures including but not limited to those within the Compliance and Ethics Program, Standard Code of Conduct, Federal False Claims Act and HIPAA

2.       Participates in required orientation and training programs

3.       Promptly reports concerned and suspected incidences of non-compliance to supervisor, Compliance Liaison, or to the Compliance Officer

4.       Cooperates with monitoring  and audit functions and investigations

5.       Participates, as requested, in quality assurance and process improvement activities

Educational/Vocational Requirements:

1.       High School diploma or equivalent preferred

2.       Experience in commercial/volume food preparation required

3.       Serve-Safe certification required

4.       This position requires that the employee is able to read, write, speak, and understand the spoken English language to ensure the safety and wellbeing of our patients and visitors at the work site when responding to their medical and physical needs

5.       Must provide verification of vaccinations as mandated by federal, state, or local regulations

Essential Functions and Physical Requirements:

The responsibilities of this position involve significant physical activities that include standing, lifting (up to 40 pounds unassisted) , bending, stooping, pushing, pulling, and twisting. 

Job Skills:

1.       Considerable knowledge of volume food production methods and techniques

2.       Considerable knowledge of sanitation regulations and practices

3.       Ability to make simple mathematic calculations

4.       Knowledge of regulations pertaining to department and center

5.       Basic knowledge of food related nutrition principles

6.       Ability to positively interact with residents/patients

7.       Ability to solve operational problems in absences of Food Service Director

Performs Related Duties:

• Interacts with customers, families, visitors, external facilities/staff, and area personnel.

• Carries out other tasks as requested in situations where hands-on intervention/participation may be required.