Cook (PER DIEM)

Essential Duties And Responsibilities

• Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.
• Maintain proper time-clock procedures to ensure an accurate account of hours worked.
• Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.
• Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.
• Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.
• Treats all customer issues professionally and uses all options provided to satisfy customer.
• Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.
• Adhere to proper sanitation guidelines.
• Ensures all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.
• Affords assistance in inventory, ordering, and receiving of food products as needed.
• Makes recommendations with regard to the menu and new food products.
• Reports any safety issues, equipment malfunctions and others to supervisors.
• Ensures proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used.
• Attends all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards.
• Fills in for other dining services department roles as needed to cover shifts.

Minimum Qualifications

• Education: High School Diploma or GED. Completion of Culinary program recommended.
• Experience: 1-3 years of experience in the kitchen.
• Certificates, Licenses, Registrations: Sanitation certification preferred.