Chef / Cook

About the Role

Prepare and serve food in accordance with current federal, state, and local standards, guidelines, and regulations, as well as facility policies. Supervise food production and presentation.

Qualifications

• One (1) year dietary experience in a hospital, skilled nursing facility, or related medical facility preferred (but not necessary).
• Knowledgeable of dietary procedures.
• Able to follow oral and written instructions.
• Able to read, write, and speak the English language in an understandable manner.

Physical Requirements

• Able to move intermittently throughout the workday.
• Able to cope with the mental and emotional stress of the position.
• Possess sight/hearing senses or use prosthetics that enable these senses to function adequately.
• Function independently, with flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
• In good general health and emotionally stable.
• Able to relate to and work with ill, disabled, emotionally upset, and at times hostile people.
• May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds throughout the day.
• Able to taste and smell food to determine quality and palatability.
• Subject to exposure to infectious waste, diseases, conditions, etc., including exposure to HIV, AIDS, and Hepatitis B virus.

Responsibilities

• Comply with established departmental policy & procedure and governmental regulations.
• Review menu extensions prior to preparation of foods.
• Suggest menu changes to assist Corporate Dietitian in development of menus.
• Prepare meals in accordance with planned menus, including therapeutic diets.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food in accordance with standardized recipes.
• Ensure resident meal trays are correct.
• Use and teach proper food handling techniques.
• Complete daily and scheduled cleaning.
• Date, label, and store food properly.
• Assist in receiving and storing incoming food, supplies, etc.
• Make menu substitutions as necessary and record these on designated form.
• Meet time schedule for meals and snacks.
• Report all accidents/incidents to supervisor immediately.
• Report all hazardous conditions to supervisor immediately.
• Recommend to Supervisor the equipment and supply needs.
• Attend staff meetings, in-services, etc. as scheduled.
• Supervise the Dietary Department in absence of Supervisor.
• Perform other duties as assigned.

Benefits

• Paid Holidays
• Paid Sick Time
• Paid Time Off
• Retirement / Pension Plan
• Health Insurance
• Dental Insurance
• Life Insurance
• Vision Insurance