Cook / Dietary Aide

ANN STORCK CENTER INC•Broadview Park, FL

145d•$17 - $17•Onsite

About The Position

The Cook / Dietary Aide is responsible for preparing all daily menus and special diet foods, and the preparation of pre-plated meals based on procedures. Prepares nourishments and snacks according to diet orders, and pre-plated guidelines and portion size requirements. Areas of Responsibility: Food Production Follows the daily menu by preparing all menu items according to standardized recipes or package instructions. Accurately prepares all special diets according to Dietitian’s instructions, the individual’s food preferences and Florida Diet Manual guidelines. Ensures that food quality is maintained (e.g., recording food temperatures, preparing correct textures/consistencies and ensuring palatable and tasty meals, etc.). Accurately prepares pre-plated meals according to pre-plate guidelines and portion sizes. Completes Daily Production Record and Preschool Production Record according to Residential/ ADT/ School census. Safety and Sanitation Follows all food safety and sanitation regulations (HACCP) when handling foods before, during and after preparation. Uses correct method for thawing meats. Stores foods at safe temperatures. Records all refrigerator/freezer temperatures in the main and house kitchens and reports improper readings to the supervisor. Cleans and sanitizes all working areas and kitchen equipment according to daily/weekend cleaning assignments. Uses appropriate cleaning and sanitizing agents in a safe manner on all work surfaces and floors. Performs additional cleaning duties as assigned by supervisor. Follows all rules and regulations for food serving procedures to ensure a safe and sanitary environment. Maintains proper hygiene and work habits, including but not limited to: Wearing appropriate and safe kitchen attire. Wearing safe, comfortable (closed) shoes. Wearing effective hair restraints. Washes hands before starting to work and frequently throughout the shift. Consuming food outside of food preparation areas. Using proper body mechanics when lifting and wear a lifting belt Following smoking regulations. Actively participates as a member of the Kitchen Team Assists with training of new employees. Participates in all in-service training and monthly staff meetings. Protects the department from pilfering through observation of key handling and lock-up procedures. Contributes to the team through active communications of new ideas and current concerns in a positive manner. Assists in promoting a pleasant, professional atmosphere in the department at all times

Requirements

High school diploma/GED required.
Three plus years’ experience as a cook in commercial kitchens, long term care or intellectual disabilities organization.
Able to read English and follow standardized recipes.
Strong knowledge of proper food handling procedures.
Be able to work as part of a team.
Able to lift 50 lbs. in a safe and appropriate manner utilizing standard orientation techniques
May be exposed to short, intermittent, and/or prolonged periods of sitting, standing and/or squatting in performance of job duties.
Must be able to hear see, and communicate effectively in writing, using the English language, with or without reasonable accommodation.
Ability to work cooperatively with all levels of staff.
May be required to accomplish job duties using various types of equipment / supplies to include, but not limited to, pens, pencils, calculators, computer keyboards, telephone, etc.
Exercise effective food service procedures, nutritional problem solving, active communications and thinking skills.

Nice To Haves

ServSafe Certification preferred.

Responsibilities

Food Production Follows the daily menu by preparing all menu items according to standardized recipes or package instructions.
Accurately prepares all special diets according to Dietitian’s instructions, the individual’s food preferences and Florida Diet Manual guidelines.
Ensures that food quality is maintained (e.g., recording food temperatures, preparing correct textures/consistencies and ensuring palatable and tasty meals, etc.).
Accurately prepares pre-plated meals according to pre-plate guidelines and portion sizes.
Completes Daily Production Record and Preschool Production Record according to Residential/ ADT/ School census.
Safety and Sanitation Follows all food safety and sanitation regulations (HACCP) when handling foods before, during and after preparation.
Uses correct method for thawing meats.
Stores foods at safe temperatures.
Records all refrigerator/freezer temperatures in the main and house kitchens and reports improper readings to the supervisor.
Cleans and sanitizes all working areas and kitchen equipment according to daily/weekend cleaning assignments.
Uses appropriate cleaning and sanitizing agents in a safe manner on all work surfaces and floors.
Performs additional cleaning duties as assigned by supervisor.
Follows all rules and regulations for food serving procedures to ensure a safe and sanitary environment.
Maintains proper hygiene and work habits, including but not limited to: Wearing appropriate and safe kitchen attire. Wearing safe, comfortable (closed) shoes. Wearing effective hair restraints. Washes hands before starting to work and frequently throughout the shift. Consuming food outside of food preparation areas. Using proper body mechanics when lifting and wear a lifting belt Following smoking regulations.
Actively participates as a member of the Kitchen Team Assists with training of new employees.
Participates in all in-service training and monthly staff meetings.
Protects the department from pilfering through observation of key handling and lock-up procedures.
Contributes to the team through active communications of new ideas and current concerns in a positive manner.
Assists in promoting a pleasant, professional atmosphere in the department at all times