Cook- Part Time

Responsibilities

• Prepare meals according to approved menus and recipes, taking into account the special dietary needs of residents.
• In the absence of the Dining Services Director, supervise dietary staff to ensure efficient operation of the kitchen at all times.
• Prepare and present menu items according to standard recipes.
• Maintain a clean and orderly work area at all times, including floors.
• Participate in weekly cleaning routines planned by the Dining Services Director.
• Report faulty equipment, broken or chipped tableware and food trays to the supervisor, and remove these items from meal service.
• Report incorrect refrigerator and freezer temperatures to the supervisor immediately; must be recorded two times per day.
• Ensure all leftover food is properly cooled, stored, identified and dated.
• Observe good safety practices.
• Monitor and control portion sizes to minimize food waste.
• Remove frozen food items from the freezer for next day (or meal) preparation, and begin preparation for the next day meal.
• Make appropriate menu substitutions when certain food items are not available, only with approval of the Dining Services Director.
• Responsible for supervising all assigned duties to ensure the kitchen is ready to provide meal service.
• When working the evening shift, ensure the kitchen area is clean and ready for next day operation.
• Take and record food temperatures three (3) times daily.
• Attend required in-service and staff meetings.
• Become familiar with specific requests and diets of each resident; be alert for changes in residents’ dietary needs, as well as likes and dislikes.
• Be courteous and polite to all residents, visitors, and staff.
• Follow confidentiality policies regarding release of resident information.
• Supervises dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Assists in training new dietary employees.
• Conduct in-services and training at the direction of the Dining Services Director.
• Attends all required in-services and staff meetings.

Requirements

• Must have experience in dining services.
• Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire.
• Must have a basic understanding of food service operations including familiarity with other dietary position duties.
• Must possess the ability to read, write, and make simple calculations.
• Must be able to learn quickly and apply principles learned.
• Must be able to follow oral and written directions.
• Must be experienced in food preparation, cooking and in estimating quantities of food required.
• Must be knowledgeable of principles and requirements of sanitation and safety in handling food and equipment.
• Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise.
• Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift.
• Must be able to carry heavy objects for 20 feet.
• Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Must be organized and work well with people as part of a team.
• Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene.
• Must be willing to work a flexible schedule that includes evenings, weekends, and holidays.

Benefits

• 401k + Fulltime & Part-time Benefits Packages
• Training, Development & Career Laddering
• Great work-life balance
• Flexible Scheduling