Cook - Village Park in Eugene, OR

Cascadia EE LLC•Eugene, OR

2h•Onsite

About The Position

The Cook prepares and serves food for residents, employees, and special events using proper food handling and food safety techniques. Food must taste good and be served at the proper temperature and in an attractive manner, in accordance with established standards. The Cook maintains a clean and safe working environment and must be flexible to assist with cook and dietary aide shifts. This position is represented by SEIU Local 503 and is subject to the applicable collective bargaining agreement. The role includes preparing regular and therapeutic diets, accommodating residents’ individual needs and food preferences, following planned menus and standardized recipes, and ensuring meals and snacks are prepared, portioned, and delivered on schedule. The Cook maintains food and equipment safety, cleanliness, inventory, and required temperature and sanitation records; works cooperatively with facility staff; and interacts appropriately with residents, families, and visitors. Employees must complete and clear the facility’s applicable background check requirements before contact with residents.

Requirements

ServSafe Food Safety Certification is required.
Food Handlers permit is required if mandated by state regulations.
Six months of experience in large-quantity food preparation is required.
High school diploma or equivalent is preferred.
Ability to read and write at a level appropriate for the job.
Ability to read, speak, understand, and communicate effectively in English verbally and in writing.
Ability to communicate effectively with residents, family members, and people at all levels of the organization.
Knowledge of safe food preparation and handling techniques, basic nutrition, and food.
Skill in quantity food production.
Ability to be patient, polite, accurate, concise, and detail-oriented.
Ability to perform basic math.
Employees must be at least 18 years old because the position may involve working with, repairing, adjusting, or cleaning power-driven machines.
Employees must submit to and clear the applicable state facility background check requirements before contact with residents.

Nice To Haves

Experience preparing therapeutic diets.
Six months of experience in a long-term care environment.

Responsibilities

Prepare food for regular and therapeutic diets according to planned menus, and prepare food for employees and special events as requested by the Culinary Manager.
Prepare alternative items to meet residents’ individual needs and food preferences.
Prepare and portion food using proper food handling and food safety techniques and follow established policies, procedures, guidelines, and regulations.
Make only authorized changes to planned menus and record changes according to policy.
Ensure food is appetizing and served attractively, at proper temperatures, and in the correct quantities and portions.
Use standardized recipes and appropriate portion-control utensils.
Ensure meals and snacks are delivered to designated areas according to established schedules and serve them accurately according to menus, diet orders, and food preferences.
Record food, refrigerator, freezer, water, and sanitizer temperatures as required; report discrepancies or problems promptly to the Culinary Manager.
Label, date, and store food properly, and store dishes and kitchen items to prevent contamination.
Wash dishes and other kitchen items using established manual or automatic dishwashing procedures.
Keep work areas clean and uncluttered; complete cleaning assignments using appropriate cleaning chemicals and infection-control techniques and protective equipment as needed.
Ensure dishes and other items are available for the next meal.
Assist with receiving, storing, and verifying invoices for incoming food and supplies; help maintain adequate supplies and report low stock.
Use food supplies and equipment efficiently to prevent waste and maintain kitchen security.
Follow safety techniques and operate and maintain equipment as directed; report equipment problems promptly.
Complete tasks according to established schedules and maintain punctuality and regular attendance.
Recommend improvements to recipes, menus, food production and service, or equipment to the Culinary Manager.
Work cooperatively with coworkers across facility departments and interact positively and appropriately with residents, families, and visitors.
Perform other assigned duties, attend in-service education, and apply instruction to the job.
Upon request, assume responsibility for the Culinary Department when the Culinary Manager is absent.
Demonstrate professional conduct and ethics according to Cascadia policies, procedures, and standards of practice.
Be flexible to assist with cook and dietary aide shifts.