Cook (Brookhaven, GA)

Orchard at Brookhaven•Atlanta, GA

8d•Onsite

About The Position

The Cook is responsible for participating in the planning, preparation, cooking and plating of meals. Other responsibilities include cleaning, providing training and direction to dietary aids, serving, stocking and reporting inventory needs to the Director of Culinary Services.

Requirements

High school diploma or GED preferred
Customer service oriented and ability to multi task
Previous food service experience, preferred
Must successfully clear a background check, TB skin test or x-ray, and health screening
Current CPR certification
Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner
Ability to read and interpret documents such as safety rules, operating procedures, policies and employee manuals
Ability to speak effectively in front of others
Ability to solve practical problems and deal with a variety of variables in situations
Attention to detail
Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules
Maintains positive communication and team collaboration
Demonstrates ongoing responsibility for self-education
Maintains resident and personal safety regarding occupational health and safety
Responsible for maintaining all continuing education and training requirements for position
Attends and participates in onsite training and continuing education as required
Participates in safety program, as requested
Cooperates to investigate employee injuries
Promotes and support safety awareness and implement safety operations
Participates in orientation of new employees
Participates in volunteer orientations, training and education as requested
Remains updated on all state regulations related to position
Ensures compliance with all state and federal regulations (i.e. OSHA)
Participates in the risk management programs
Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving
Follows Professional Dress Code policies as outlined in the employee handbook for community and department specific standards
Adheres to Orchard's No Cell Phone policy as outlined in the employee handbook at all times
Perform other related duties as assigned
Lifting More than 25 lbs, routinely
More than 75 lbs, occasionally
Transfer 150 lb. or greater resident weight
Sitting 1 - 3 hours/day
Standing 4 - 5 hour/day
Walking 2 - 4 hours/day
Bend, stoop, squat, and/or twist Repeatedly throughout day
Climbing stairs Repeatedly throughout day
Reaching 3 4 hours/day arms shoulder level
Use of telephone 1 - 2 hours/day
Working under pressure 3 4 hours/day
Working rapidly for long periods 2 - 3 hours/day
Use of keyboard/computer, printer, fax, copier 0 - 1 hours/day
Position requires close work; finger dexterity; adequate hearing and vision (with or without correction).
Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment.
This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
May occasionally work longer than 8 hours/day.
Critical thinking
Reading
Writing
Mathematics
Drawing conclusions from written or computer-generated materials
Clear verbal articulation of the English language

Responsibilities

Cooks, or otherwise, prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu
Provides assistance to the Executive Chef in the preparation and service of meals
Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods
Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing
Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications
Ensures proper storage and food handling, adheres to all regulations and guidelines
Maintains, cleans, and sanitize, kitchen equipment and dining room
Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal
Engages residents in meaningful conversation and activities related to their individual interests
Assures proper food sanitation and infection control procedures as adhered to at all time
Makes sure all drinking containers are labeled at ALL times
Meets scheduled meal and snack times
Follows Federal and State long term care regulations and Dietary Department
Follows cleaning schedules and perform cleaning duties as scheduled
May at times set up the dining room and serve residents
May at times wash and store dishes
Assists in receiving and storing food and supplies
Attends in-service educational programs
Follows defined safety codes while performing all duties
Understands facility's fire and disaster plans; follows established procedures during drills and actual emergencies
Performs other department duties or special assignments as directed by the Executive Chef or Culinary Team Leader