Cook (per diem)

Trinity Health

123d

About The Position

St. Luke's Home Located in Springfield’s beautiful historic district, Saint Luke’s Home is a real home for its residents. The grounds include lovely gardens that the residents help to maintain. Inside, all rooms are private, and residents may decorate them with personal items and furniture, or use furnishings we provide. A spacious activity area and large dining room provide areas for socializing with fellow residents, and a serene chapel offers a quiet space and time for devotion and reflection. With its urban location, Saint Luke’s home is within walking distance of libraries, museums, churches, parks and shops – enabling residents to take advantage of the many resources the city has to offer.

Requirements

• Work requires a high school level of educational development and up to one year of basic technical training in cooking techniques and one to two years of previous work related experience plus three months or less of on-the-job training and orientation.
• No certification, registration, or licensure required.
• Work requires the analytical ability to gather and interpret data.
• Work requires the ability to understand and respond to simple written or verbal instructions.
• Occasionally requires contact with patients and/or visitors, which involves ordinary courtesy.
• Work requires lifting objects weighing up to 20 pounds on an hourly basis.
• Work requires standing for up to two hours at a time on an hourly basis.
• Work requires ability to reach and grasp objects.
• Work requires pushing or pulling supply carts on a daily basis.

Responsibilities

• Receives orders for items to be cooked and obtains necessary food items and equipment from storage areas.
• Measures, weighs and combines ingredients for quantity preparation of soups, entrees, casseroles, vegetables, meats, gravies and other food items in accordance with established recipes.
• Cooks regular and diet menu items according to established recipes.
• Inspects and tastes food for correct seasoning, quality and proper serving temperature, and adds ingredients or seasonings to improve flavor and/or texture.
• Ensures menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time.
• Monitors consumption of assigned menu items and alters food production levels in order to avoid potential shortages or surpluses.
• Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, blenders, and so forth.
• Maintains records of food supplies as well as ingredients used in preparation of menu items.
• Transports foodstuffs to and from storerooms and refrigerators to preparation/serving areas.
• Ensures foodstuffs requiring refrigeration are properly stored and maintains counters, utensils and assigned work areas in a clean and sanitary condition.
• Estimates food needs and, as necessary, requisitions food supplies from stores.
• In the absence of the Food Service Director assumes responsibility for the dietary department.
• Organizes the responsibilities and monitors the performance of the diet aides.

Benefits

• Equal Opportunity Employer
• Compassionate, person-centered care
• Community benefit programs

What This Job Offers

• Job Type: Part-time
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees