Cook: weekends

Two positions available; may be combined into one full-time role.

Schedule

• Every other weekend
• Saturday and Sunday, 7:00 AM – 3:00 PM or 3:00 PM – 7:00 PM

About the role

The Cook is responsible for high-quality dining service and maintaining a clean kitchen. Duties include advanced meal preparation, serving meals in the dining room, dishwashing, and kitchen cleaning. The Salad/Bakery Cook leads in preparing and garnishing salads, desserts, and other dishes.

Responsibilities

• Complete meal preparations per Dining Services Coordinator instructions
• Direct activities of workers assisting in meal preparation and service
• Plan thawing, preparation, and cooking schedules to ensure timely, properly cooked food
• Prepare foods according to standardized recipes, including modified diets, in correct amounts for residents, guests, and staff
• Determine food and supply requirements for daily menus
• Obtain frozen foods and supplies from storage in adequate time for preparation
• Set up food in steam tables, ensure proper temperature, and deliver food as needed
• Operate all Dietary Department equipment and utensils safely and efficiently
• Maintain a safe and sanitary kitchen environment, complying with health, safety, and nursing home regulations
• Check in vendor deliveries as needed
• Maintain dignity and respect in all interactions with residents, staff, and others
• Supervise dietary staff in the absence of the Dietary Manager
• Comply with safety policies, report unsafe activities, and participate in team efforts
• Perform other duties as assigned and provide leadership through example

Work environment

• Kitchen environment with exposure to hot and cold temperatures
• Moderate to loud noise levels
• Use of various kitchen equipment and utensils

Physical demands

• Regularly required to lift, carry, stand, bend, squat, crawl, reach, walk, and kneel for sustained periods
• Must be able to lift and/or move up to 50 pounds
• Requires manual dexterity, auditory and visual skills, and ability to follow written and oral instructions
• Specific vision abilities: close, distance, color, peripheral, depth perception, and ability to adjust focus

Requirements

• One to two years of related experience and/or training, or equivalent combination of education and experience
• Ability to work independently without direct supervision

Preferred qualifications

• Experience in food service
• Two or more years of cooking experience

Skills

• Communication
• Collaboration
• Customer/Client Focus
• Flexibility
• Stress Management
• Reasoning: ability to apply common sense to carry out detailed instructions and deal with problems involving concrete variables
• Planning/Organization: ability to handle multiple tasks simultaneously