Asst Liv Line Cook

MARY WADE HOME•New Haven, CT

7d•Onsite

About The Position

Prepares appetizing, nutritious meals, within time constraints by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Provides optimal dining experience for residents Prepares and directs preparation of food served following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours so that quality, temperature, and appearance of food is preserved. Purchases food and supplies as directed or in absence of food service supervisor. Directs and assists in daily scheduled cleaning duties of the department ensuring compliance with established sanitary and infection control standards. Carves and apportions food for serving and may assist in serving duties. Keeps store room in order and puts away stock. Assists with setup for meal service on resident units. Set up includes preparing all food items and all items needed for meal service, plates, utensils, special equipment needed and all adaptive equipment. Prepares desserts, special resident requests and items needed for meal service on units. Separates and make sure all items on menus are on units or in cool check containers. Must be able to read breakdown menu, be aware of all resident food allergies, to be able to measure, prepare all food items within diet orders. Must be able to read and understand residents’ diets, allergies, fluid restrictions, for service from hot carts on units. Must be flexible with duties shifting between cooking, preparing day and evening shifts. Assist the director and the day/evening supervisor with diet change documentation. Trains Dietary Aids both in the kitchen and dish room. Responsible for posting daily menus. Meets with residents to review menus and document choice of meals. Oversee Dietary Aide In Absence of Kitchen Supervisor Directs dietary aides in accordance with policies and procedures Ensure staff compliance with guidelines for proper food set-up Infection Control Adheres to infection control policies and procedures as established by facility. Adheres to dietary isolation policies and procedures. Immediately reports potential exposure or hazard to supervisor. Promotes the mission and image of the Home Maintains resident privacy and confidentiality. Promotes a professional image by adhering to the established dress code as evidenced by supervisor observation. Complies and promotes all rules regarding resident rights. Demonstrates cooperation and teamwork with peers and other departments. Contributes to meeting the fluctuating staffing needs of the department as evidenced by flexibility in own assignments and work schedules. Engages in positive customer service interaction with residents, families and visitors. Takes ownership of an error in delivery of service and works to correct the problem. Attends all mandatory education and in-service programs as indicated by attendance records. Displays good attendance and is punctual. The Mary Wade Five Core Behaviors The Six Foot Rule – whenever you come within six feet of someone, smile and say hello Listen to Understand – listen sincerely, with ears, eyes and heart, without prejudice or judgment Whatever It Takes – do whatever it takes to get the job done, make someone’s day, do the right thing Common Cents – be responsible with the Home’s resources as we must operate within our means. Pride in Appearance – we are all responsible for keeping Mary Wade neat, well maintained, and professional looking – this extends to our personal appearance and areas of work. Completes documentation in an accurate and timely fashion Completes and submits checklists as required by supervisor. Keeps up with nourishment and dietary kardex as changes occur; by assigning a dining manager or dietary aide to make changes.

Requirements

High school diploma or general education degree (GED); and two to four years related experience and/or training; or equivalent combination of education and experience.
Ability to read, write and speak English.
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 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.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Sensitivity to the needs of the elderly in a health care setting.
Experience in quality cooking operations.
Understanding of geriatric nutrition.
Serv Safe Certificate and Sanitation Certificate. All certifications must be maintained.

Responsibilities

Provides optimal dining experience for residents
Prepares and directs preparation of food served following standardized recipes and special diet orders.
Plans food production to coordinate with meal serving hours so that quality, temperature, and appearance of food is preserved.
Purchases food and supplies as directed or in absence of food service supervisor.
Directs and assists in daily scheduled cleaning duties of the department ensuring compliance with established sanitary and infection control standards.
Carves and apportions food for serving and may assist in serving duties.
Keeps store room in order and puts away stock.
Assists with setup for meal service on resident units.
Prepares desserts, special resident requests and items needed for meal service on units.
Must be able to read breakdown menu, be aware of all resident food allergies, to be able to measure, prepare all food items within diet orders.
Must be able to read and understand residents’ diets, allergies, fluid restrictions, for service from hot carts on units.
Must be flexible with duties shifting between cooking, preparing day and evening shifts.
Assist the director and the day/evening supervisor with diet change documentation.
Trains Dietary Aids both in the kitchen and dish room.
Responsible for posting daily menus.
Meets with residents to review menus and document choice of meals.
Oversee Dietary Aide In Absence of Kitchen Supervisor
Directs dietary aides in accordance with policies and procedures
Ensure staff compliance with guidelines for proper food set-up
Adheres to infection control policies and procedures as established by facility.
Adheres to dietary isolation policies and procedures.
Immediately reports potential exposure or hazard to supervisor.
Maintains resident privacy and confidentiality.
Promotes a professional image by adhering to the established dress code as evidenced by supervisor observation.
Complies and promotes all rules regarding resident rights.
Demonstrates cooperation and teamwork with peers and other departments.
Contributes to meeting the fluctuating staffing needs of the department as evidenced by flexibility in own assignments and work schedules.
Engages in positive customer service interaction with residents, families and visitors.
Takes ownership of an error in delivery of service and works to correct the problem.
Attends all mandatory education and in-service programs as indicated by attendance records.
Displays good attendance and is punctual.
Completes documentation in an accurate and timely fashion
Completes and submits checklists as required by supervisor.
Keeps up with nourishment and dietary kardex as changes occur