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Overview

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Must be an experienced cook in the food service industry. The individual must be at least 18 years of age or older, of good moral character, have sufficient communication and language skills to enable them to perform their duties and interact effectively with residents and staff. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

LEGAL REQUIREMENTS

Employees in this position must successfully pass all governmental and corporate required background investigations, such as, but not limited to, state required criminal history clearance investigations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Must be able to cook the menu items created by the head cook.

2. Demonstrate high standards of professional ethic and conduct.

3. Must be familiar with food preparation methods, and adaptation of therapeutic diet menus.

4. Be alert, accurate and have sufficient dexterity to handle food and equipment safely and efficiently. Able to work under stress, stand, walk, lift, and stoop most of the day.

5. Be able to secure the cooperation of others, and be willing to cooperate with other personnel.

6. A genuine interest in geriatric work, and interests of the facility.

7. Must pass a ServSafe course for dietary personnel within the first 90 days of employment or when the first class is offered afterward.

8. Performs clean‑up duties as needed for each meal service.

9. Uses equipment and materials carefully, and in a safe manner, following correct operation and cleaning procedures.

10. Follows cleaning schedules and sanitation check lists.

11. Preparation and serving of foods for residents, maintaining high standards of food preparation, handling, and storage.

12. Prepares foods in correct quantities, using standardized recipes, proper preparation methods, and portion control.

13. Calculates and adjusts food servings to meet the needs of modified diets, using the diet manual as a reference.

14. Ensures that all food is properly labeled and sealed in accordance with food service guidelines.

15. Ensures that all food is presented in a pleasing way comparable to a fine dining experience.

EXPECTATIONS

To be carried out in such a manner that:

1. The philosophy of residential care is learned and practiced.

2. The safety and sanitation standards are met.

3. Confidentiality of resident information is protected.

4. A constructive, cohesive, and pleasant rapport with employees, residents their families, and visitors is maintained.

5. Neatness and cleanliness are exhibited at all times.

6. Attend training/ in service meetings.

7. Interacts well with residents, families, and visitors.

8. Responds promptly to requests, problems, and questions.

9. Displays cheerful and positive attitude.

10. Contributes to the team effort (i.e., assists co‑workers when need is observed and on request, offers constructive suggestions rather than complaints)

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, AND REGISTRATIONS

The individual must have a current Food Handler’s Certificate in the state of employment. It is required that the individual take a ServSafe class and provide evidence of passing the written examination within the first six (6) months of employment.

Additional Application:

Minimum Education and Experience

Education Required: High School
Minimum Hourly Wage: 16
Maximum Hourly Wage: 17