Job description

Job Description: Cook

Department: Dietary

Supervisor: Dietary Supervisor

General Description:

- Preparation of all meals for residents and staff in the facility.

- Adhere to high standards of sanitation of food preparation and services.

- Maintain facility standards of food preparation and services.

- Ensure excellent service and provide a pleasant atmosphere in which to dine.

Qualifications:

- Good physical and mental health and evidence of maturity.

- Must have the ability to organize and carry out responsibilities efficiently and effectively.

- Knowledge of food sanitation, safety protocols, housekeeping procedures and accepted food service techniques preferred.

Working Conditions:

- Well-lighted, well-ventilated kitchen in its entirety which may be subject to noise, distractions, and interruptions; possibility of muscle strain from lifting or twisting exists; possibility of slips or falls due to kitchen floor conditions.

- Interacting with the general public, often in adverse conditions; many residents and their families are under emotional stress dealing with issues of illness, hospice, death, and grief.

- Frequently changing conditions in which one must be attentive and able to respond appropriately.

- Constant necessity to respond maturely and effectively with residents, families, staff, and other professionals.

- Appropriately represent facility in dress and demeanor.

Duties:

- Specific duties are assigned at the discretion of the department supervisor or facility administrator and may be adjusted to meet the needs of the facility and the expertise of personnel available.

- Complete assigned preparation of products to assure readiness for meal service.

- Complete set up of the tray line service, making sure all food products on the line are stored at proper temperatures.

- Verify all temperatures of products necessary for meals to be served.

- Set up a tray line with proper utensils for portion control and service.

- Coordinate tray line service: start product service on schedule, verify/enforce diets as ordered, ensure portion control (utilize scale for any calculated diets).

- During service, maintain a clean and orderly procedure.

- After service, clean the tray line area and properly store remaining products with a label/date system.

- Observe safety rules and guidelines.

- Promote at all times an attitude of teamwork and cooperation among staff.

- Properly wash, sanitize all pots and pans and store after air dried.

- Wipe down all equipment after meal service as well as sweep and mop cooks area.

- Pull frozen items according to the menu and place them in the walk-in to thaw.

- Assume supervision or staff in absence of dietary manager.

In-Service Education:

- Participate in all required in-service meetings.

- Participate in selected continuing education programs if available.

Responsibilities:

- Understand and abide by established policies of the facility and interpret them to concerned parties.

- Maintain confidentiality of information; maintain a professional demeanor.

- Account for use of time, report sickness, and plan vacation and holiday time with dietary supervisor or administrator.

- Prepare all required reports and submit them to dietary supervisor or administrator.

- Other specific duties as assigned by dietary supervisor or administrator.

Job Types: Full-time, Part-time, PRN

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Bridgeport, NE 69336: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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