30+ days ago
A cook prepares and serves food using proper food handling and food safety techniques for residents, as well as for employees and special events. The prepared food is expected to taste good and be served at the proper temperature and in an attractive manner in accordance with established standards. Maintains a clean and safe working environment in accordance with established standards.
$1000 Sign-on Bonus!
High school diploma or equivalent preferred.
ServSafe Food Safety Certification required.
Food Handlers permit if required per state regulations.
Six months’ experience in large quantity food preparation. Experience with therapeutic diet preparation preferred.
Six months experience in a long term care environment preferred.
Prepares food for regular and therapeutic diets according to a planned menu, as well as for employees and special events, as requested by the Culinary Manager.
Prepares alternative items to meet residents’ individual needs and food preferences.
Prepares and/or portions food using proper food handling and food safety techniques according to established policies, procedures, guidelines, and regulations.
Makes only authorized changes to the planned menu and records the change according to established policy.
Ensures that food tastes good and is served in an attractive, appetizing manner.
Utilizes standardized recipes to prepare menu items.
Ensures that meals and snacks are delivered to designated areas according to established time schedules.
Ensures that the proper quantity of food is prepared and/or pre-portioned as directed and within established time schedules.
Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established procedures.
Serves resident meals/snacks accurately in accordance with a planned menu, the residents’ diet orders, and food preferences.
Uses the correct portion control utensils during the preparation, pre-portioning, and service of food.
Labels, dates, and stores food properly according to established policies.
Ensures that refrigerator/freezer temperatures are within the appropriate range. Records temperatures on appropriate logs and reports any discrepancies to the Culinary Manager.
Washes dishes, and other kitchen items according to established procedures for manual and/or automatic dishwashing. Records water temperatures and/or sanitizer on designated logs. Reports any problems with proper water temperature or sanitizer to the Culinary Manager in a timely manner.
Keeps work area clean and uncluttered during preparation and service of food.
Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
Performs duties using proper infection control techniques and using protective equipment as needed.
Ensures that dishes, and other needed items are readily available for the next meal. Stores dishes, and other kitchen items.. in the proper location in a way to prevent contamination.
Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc.
Helps ensure that an adequate supply of food, supplies, etc. is available at all times. Reports inadequate stock levels to the Culinary Manager in a timely manner.
Uses food supplies and equipment in an efficient and economic manner to prevent waste.
Maintains the security of the kitchen.
Performs all duties using proper safety techniques.
Operates equipment according to manufacturer and supervisory direction. Maintains equipment in clean and safe operating condition. Reports all equipment problems to Culinary Manager promptly.
Completes tasks according to established time schedules.
Makes recommendations to the Culinary Manager regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.
Works cooperatively as a team member with co-workers in all departments of the facility.
Interacts appropriately and in a positive manner with residents, families, and visitors.
Performs other duties as assigned.
Attends in-service education and applies instruction to job.
Upon request, assumes the responsibility of the Culinary Department in the absence of the Culinary Manager.
Demonstrates professional conduct and ethics according to Cascadia policies, procedures, and standards of practice