Esprit Whispering Ridge is West Omaha's premier Assisted Living and Memory Care Community. We pride ourselves on providing consistent quality care. There’s a simple philosophy at the heart of Esprit Whispering Ridge Assisted Living and Memory Care: everyone counts. With us, it’s personal—and we’re proud to assist our Residents with the tasks of daily living. Do you want a rewarding and fulfilling job? Do you find joy in helping others? Do you want to be a part of an amazing team? If so, Esprit Whispering Ridge is the place for you. Every other weekend/every other holiday required. POSITION: FIRST COOK REPORTS TO: CHEF - FOOD SERVICE SUPERVISOR JOB SUMMARY This position requires that you accept the responsibility for the delivery of services provided by the Food Service department. You must coordinate and communicate with all food services and other team members in maintaining a holistic perspective of care and services for each resident. Provide the highest quality food preparation, plate presentation and prompt service to all Residents. He / she must possess general knowledge of and demonstrate proficiency in various food preparation techniques, serving methods, and portion control standards, and general nutritional requirements for residents of retirement housing properties. JOB DESCRIPTION 1. Personally get to know residents of the Community by communicating with other team members and departments, reviewing appropriate resident records, and direct conversation with residents. 2. Participate in the orientation each new resident of the Community to their new living environment, to you as a team member, to other team members, and to all other residents. Follow and actively participate in all resident orientation practices and procedures which have been and will continually be developed to ease the disorientation, confusion and withdrawal, for each new resident. Remain as closely involved as possible in all activities and therapies of your residents to ease their anxiety while they become accustomed to their new and unfamiliar living environment. 3. Explain the amenities, routines, and expectations of your department and discuss their unique needs and preferences with them as often as necessary to ease their transition. 4. Perform all dietary services mentioned in Resident's Handbook and Care Plan. 5. Recommendation of and involvement in food services programs that will stimulate and maximize each resident’s unique needs and preferences, likes and dislikes. Plan your daily work schedule in a way that will maximize time for some personal individualized interaction with residents of the Community. 6. Request additional guidance, training, and support as necessary to make your work with each resident reach their full potential for safe, healthy and meaningful lifestyle and the Community. Participate in all required training, orientation, meetings and programs offered by employer. 7. Promptly discuss and resolve any potential food services and care coordination. Problems with all involved team members and team leaders SPECIFIC JOB PERFORMANCE REQUIREMENTS 8. Under the direction of the Food Services Team Leader, prepare soup, sauces, salads, and desserts, according to established standards and recipes. Prepare all regular and special menu items for all meals that occur during your shifts. 9. Break down and clean your work area as assigned by cleaning schedule and Chef. Clean pots and pans and other wares as necessary. 10.Label and date all food before storing. 11.Secure and lock all walk-in storage, refrigerators, and freezers. Lock back door entry. 12.Be cost conscious at all times. 13.Work with Food Services Team Leader to see that leftovers are used and inventories are properly managed to keep costs in line. 14.Assist First Cooks or Chef on breakfast, lunch or dinner preparation, production or service lines. 15.Prepare hot and cold items as designated by Chef. 16.Follow all health department practices, safety practices, and infection control practices. 17.Break down service line and clean work area as scheduled or instructed by Chef. Properly care for and clean all work areas and equipment. 18.Store all food, label and date accordingly. Keep storage areas clean and organized. 19.Assist utility person in performing his / her duties. 20.Communicate and channel to Team Leader, all resident, personnel, and other matters and information which could concern or be in any way beneficial to employer 21.Maintain high level of professionalism, and customer service orientation with all residents and other team members. 22.While on duty, present a professional demeanor that communicates to current and prospective residents the corporate philosophy of service, goodwill, and genuine interest in the residents’ unique needs. Conduct yourself and your business at all times so as not to detract from or reflect adversely on the reputation of the property. Handle all resident concerns and complaints with finesse and in a caring, polite and professional manner. 23.Perform such other tasks as may be required from time to time by the management of the property. MINIMUM REQUIREMENTS A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis. An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community. Also must be at least 18 years of age. Has work experience of on-line cook in food services of two (2) years or more. Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety and management. 1. A high school diploma or G.E.D. is required. 2. Must be capable of reading and writing English. 3. Shall be capable of learning basic cooking skills. Must be able to follow directions. 4. Shall be capable of performing all cleanup duties. Applicant shall also be able to lift heavy items of up to 75 lbs. 5. Shall be able to understand basic kitchen equipment and how they operate. 6. Must practice good personal hygiene. 7. Must be able to routinely follow written and verbal instructions. 8. Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook. Must be adaptable and willing to perform a variety of assignments 9. Have a current Food Handlers Card 10.Must be able effectively communicate with residents, supervisor and co-workers to meet their needs. PHYSICAL, MENTAL AND SENSORY REQUIREMENTS Primary physical requirements include the following: 1. Lift up to 10 pounds: frequency required to lift up trays of food, carrying plates, utensils and glassware weighing up to 10 pounds. 2. Lift 11 to 25 pounds: frequently required to lift food trays weighing up to 25 pounds or when lifting filled pitchers. 3. Lifting 26 to 50 pounds: frequently when putting away stock and supplies. 4. Carry up to 10 pounds: frequently required to carry food trays to residents. 5. Carry 11- 25 pounds: frequently to carry food trays to residents or to place food trays on carts. 6. Carry: 26 – 50 pounds: occasionally if performing heavy cleaning. 7. Reaching above shoulder: occasionally may occur when reaching for food items or required equipment on high shelves. 8. Reach at shoulder height: constantly required while preparing food or meals, while serving 9. Reach below shoulder height: occasionally while cleaning 10.Push/pull: frequently required to push food cart or to move carts to resident apartment or elsewhere in the building. Hand manipulation: 1. Grasping: constantly required while working with, preparing or serving food. 2. Handling: constantly required while working with, preparing or serving food. 3. Torquing: occasionally while adjusting knobs on kitchen equipment. 4. Fingering: not required. 5. Controls and equipment: meat slicer, food processor, mixer, oven, steamer, trays, dishes and various serving utensils. Other physical considerations: 1. Twisting: frequently may occur while cleaning a work area 2. Bending: frequently may occur while cleaning a work area 3. Crawling: not required 4. Squatting: not required 5. Kneeling: occasionally required to retrieve items from lower shelves, or while cleaning. 6. Crouching: not required 7. Climbing: occasionally required to retrieve items from upper shelves 8. Balancing: not required During an eight (8) hour day, the employee is required to: Consecutive Hours Total Hours Sit 0 0 Stand 3 6 Walk 1 2 Work surface: Varies from hard tiled floor or concrete to carpet. Other: Tasting and smelling: necessary to ensure food / product quality |