Weekend Cook

Summary

Responsible for the preparation, presentation, clean‑up, and storage of meals. Follow the prepared menu and ensure adequate supplies for meal preparation. Maintain the cleanliness and orderliness of the kitchen and pantry, and keep menus and orders up to date as directed.

Reports To: Dietary Manager and Administrator.

Responsibilities

• Maintain kitchen and pantry organization; keep the kitchen clean and free of clutter.
• Ensure no food or boxes are placed on the floor.
• Place dirty laundry in a non‑porous container and remove it daily at the end of the shift.
• Log refrigerator and freezer temperatures daily.
• Report broken or malfunctioning equipment immediately.
• Serve meals according to resident diet plans and set tables for meal times.
• Clean up after meals and ensure all appliances and kitchen gear are clean.
• Enforce proper use of kitchen equipment.
• Know and adhere to resident rights and each resident’s special diets, preferences, and serving techniques.
• Offer snacks and beverages at designated times.
• Practice proper hand‑washing techniques and follow standard precautions or posted precautions.
• Dispose of waste properly and timely; keep the kitchen sanitized at all times.
• Report any illness or injury to the supervisor.
• Implement community safety procedures, fix or report hazards, and participate in disaster or severe‑weather protocols.
• Respond to emergencies and immediately report any code violations.

Qualifications

• Experience in cooking.
• Negative TB skin test.
• Satisfactory criminal background check.
• Ability to maintain acceptable work attendance and follow the work schedule.
• Strong organizational and time‑management skills.
• Successful completion of state‑required training within the allotted time frame.
• Completion of required in‑service training.

Working Conditions

• May use a hand truck for lifting weights above personal limits.
• Approximately 95% of the time spent standing.
• Repeated lifting of up to 30 lb.
• Work in varying hot and cold extremes related to kitchen equipment.
• Exposure to cleaning chemicals.

Standards

• No work under the influence of alcohol, illegal drugs, or mood‑altering substances.
• Neat appearance; dress code requires a clean shirt without advertising, long pants, and closed shoes (no sandals or sleeveless shirts).
• Good personal hygiene.
• Willingness to uphold assisted‑living principles of promoting independence, dignity, and choice.
• Perform any reasonable duties delegated by the Dietary Manager within the scope of practice, education, and training.

Schedule

Part‑time, weekend‑only position. 8‑hour shift each weekend, 6:30 am – 2:30 pm, day shift.