Cook- Weekends Only

Job Description

TAYLOR GLEN RETIREMENT COMMUNITY

TITLE: Cook RESPONSIBLE TO: Assistant Director of Food Service

JOB OBJECTIVE: Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.

JOB QUALIFICATIONS/DUTIES:

1. *Prior experience as cook or in food preparation.

2. *Ability to read and follow recipes and food production records.

3. *Must be 18 years of age or above.

4. *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.

5. Must maintain neat, well-groomed appearance adhering to dress code of the facility,

6. Must satisfy all established licensing and certification requirements applicable to this job position.

7. *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.

8. *Must comply with facility' s drug testing and substance abuse program and policies.

Supervision (Given and Received):

Received: Supervised by Assistant Director of Food Services.

JOB REPONSIBLITIES AND DUTIES:

1. Review menu, assembles food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.

2. *Follows recipe and other production information to complete preparation of assigned menu items.

3. *Reads menu to determine food requirements and procedures food from storage.

4. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

5. *Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.

6. *Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked according to standard recipe.

7. *Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, pressure steamers.

8. Follows instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray-line, dining room, and other service areas.

9. Participates in monitoring of food quality, temperature, and accuracy.

10. Completes set up and placement of food items on patient/resident tray-line and other food service areas.

11. Assists, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.

12. Accurately records statistics to maintain the integrity of production systems.

13. Maintains proper care, maintenance and sanitation and safety. Detects and reports spoiled or unattractive food or supplies.

14. Alerts lead cook or supervisor to problems or needs concerning equipment, food supply, sanitation, and safety. Detects and reports spoiled or unattractive food or supplies.

15. Maintains established department policies, procedures, objectives for quality assurance, safety, and infection control.

16. Attends all department in-service/orientation and other meetings as required.

17. Participates in educational programs or developmental in-services to improve skill level.

18. Complies with the retirement home's conduct policy.

19. Complies with all requirements of all Federal, State, and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and The Americans with Disabilities Act, as amended.

20. Cleans assigned areas following established cleaning procedures and schedules.

21. Supervises kitchen employees as needed and assures that all jobs are completed before employees leave for the day.

22. *Complete needed record keeping forms: substitution logs; temp-sheets; daily log-books; sanitation sheets; and correctly uses time clock.

23. Assist in training of new employees.

24. Informs supervisor immediately of any equipment breakdowns.

25. *Routinely sweeps and mops work area. Must practice a "clean as you go" policy.

26. Follows directions for the safe and sanitary use of cleaning agents.

27. *Works tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility.

28. Abides by department policies, practices, and standards of care.

29. Properly uses and cares for equipment and supplies.

30. *Follows all safety, security, infection control, universal precautions, and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of co-workers and facility property.

31. Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.

32. Maintains confidentiality of all resident care information,

33. Changes work schedule or works overtime on occasion to meet the needs of the facility,

34. Comes to work as scheduled and consistently demonstrates dependability and punctuality.

35. Assists other staff members as needed within the limits of training and certification.

36. Assumes responsibility and accountability for information contained in the Employee Information Booklet.

37. Attends staff meetings, in-service classes and committee meetings as assigned.

38. Performs other related duties as directed by Associate Director and Director of Taylor Glen.

PHYSICAL/MENTAL REQUIREMENTS:

1. *Performance of the job functions involves 40% standing, 55% walking, and 5% sitting actively during the work shift.

2. *Frequent lifting and carrying of objects weighing from under 10 up to 25 pounds, and occasional carrying and lifting of objects weighing from 25 to over 50 pounds is required.

3. *Performance of job functions includes constant twisting, reaching at, and below shoulder level; frequent stooping and kneeling; and occasional crawling, climbing of ladder and stairs, and reaching above shoulder level.

4. *Pushing/pulling of prep cart weighing from 250 to 300 pounds and lifting of cases of food are required.

5. *Performance of job functions requires frequent concentration on detail, ranging from minimal to fine detail, with various levels of interruption.

6. *Frequently expected to attend to tasks/functions for less than 10 minutes, occasionally expected to focus on a task for 20 to 45 minutes.

7. *Frequently expected to remember verbal and written assignments for a full shift of work.

8. *Frequently expected to monitor persons at a distance of 35 feet; to read small print in directions, labels; and occasionally to discriminate colors, etc.

9. *Occasionally expected to make assessments of products based on smell, such as spoiled food, and to distinguish separate seasonings, flavorings, etc.

ENVIRONMENTAL CONDITIONS:

1. *Works inside a climate-controlled building with an average normal temperature 75 degrees, and ranging from a high of 90 degrees and a low of O degrees (cooler/freezer).

2. *Frequently exposed to grease or oil, dust, chemicals, bodily injuries, burns, and loud or unpleasant noises.

EQUIPMENT UTILIZED:

Steamer, dish machine, grill, convection oven, fryer, mixer, steam table, tilting skillet, microwave, pot sink, phone, mops, brooms, slicer, knives, can opener, and serving utensils. Non-skid shoes, gloves, and hairnets are required.

SCHEDULE:

Saturday and Sunday (Part Time)

6am-2:30pm

The above statements are intended to describe the general nature of work performed. They are not intended to be construed as an exhausted list of responsibilities, duties and skills required of personnel so classified.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.