Cook

Full-Time PM Shift.

PTO Available after 90 Days

POSITION SUMMARY

To provide nourishing food to residents and guests under sanitary conditions as directed and in accordance with established policies and procedures.

MINIMUM QUALIFICATION STANDARDS:

Education: High School diploma or equivalent preferred.

Certificate/License: Serve Safe Certification highly preferred

Work Experience: two to three (2-3) years cooking experience. Experience working with older adults with modified diets is highly desirable.

Language: Must be able to speak and write English clearly and understandably.

PHYSICAL, MENTAL, AND ENVIRONMENTAL REQUIREMENTS

1. Requires infrequent sitting, crawling, kneeling, and climbing; occasional squatting/crouching; frequent balancing, reaching, twisting/turning, bending, stooping; and continuous standing and walking. Requires the use of hands with possible repetitive motion.
2. Demonstrates proper body mechanics and ability to do frequent pushing/pulling of up to 20 pounds, frequent lifting and assisting of resident, and ability to do occasional lifting of up to 50 pounds.
3. Must be able to work under stressful conditions. Must demonstrate emotional stability to cope with the mental and emotional stress of the situation.
4. Possible infrequent exposure to infectious disease, abusive language/violent behavior from residents, blood/body fluids, and sharp objects.

PERFORMANCE CRITERIA

1. Possess working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to the supervision of dietary aides.
2. Appreciation of the importance of food preparation in enhancing the quality of life for residents.
3. Carries out all duties by the facility's mission and philosophy.
4. Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
5. Accurately follows written and verbal directions including menus, substitution lists, and labels.
6. Able to effectively communicate with staff members and residents through verbal and/or written menus.
7. Demonstrates respect for co-workers and responds to the needs of residents by complying with facility policies on attendance/punctuality and dress code.
8. Demonstrates ability to prioritize tasks and responsibilities and complete duties and projects within the allotted time.
9. Able to respond to change productively and to handle additional tasks/projects as assigned.
10. Follows recipes and prepares foods and corresponds to menu cycles prepared by a dietician.
11. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper temperatures and at proper times.
12. Uses food supplies and equipment efficiently and economically to prevent waste.
13. Supervises kitchen staff who assist with food preparation, assembling trays, cleaning, and storage of supplies and equipment.
14. Demonstrates utilization of good basic communication skills in resident care.
15. Must be able to cope with mental and emotional stress related to working with persons who are ill, disabled, elderly, and/or emotionally upset.
16. Actively listens to resident's expression of needs or concerns and reports them to the RN when appropriate.
17. Reports observed resident signs, symptoms, and changes in resident conditions to the RN.