Cook - Fulltime

Gulf Coast Village•Orchard City, CO

4d•$18 - $21

About The Position

Come join our awesome team as a Cook with Horizons Care Center. Horizons Care Center is part of Volunteers of America National Services which serves as the Housing and Healthcare subsidiary of the Volunteers of America parent organization and proudly listed among the Best Nursing Homes by U.S. News & World Report! Hourly Pay: $18.20 - $20.85 per hour, based on experience. Schedule: Fulltime 32 hours per pay period; scheduled days will vary, hours are in the evenings Employer/Employee Benefits: Medical, Dental and Vision insurance Health Savings Account (HSA) Flexible Saving Account (FSA) 403(b) - with discretionary contribution Paid Vacation/Sick Time Employee Referral Program Benefits with minimal to no cost to employees: Scholarships Employee Assistance Program (EAP) Wellness program Life insurance (with an option to purchase additional) Short term disability Loan program NEW! NetSpend - Get paid early: Tap into 50% of your earnings before payday. Ministry Program The Cook will provide quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents.

Requirements

Friendly and enjoy working with the elderly.
High School diploma/GED required preferred.
Minimum of one year food service experience in a healthcare dietary setting preferred.
Must be eighteen (18) years of age.
General knowledge of quantity food preparation and portioned serving required.
Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
Possesses coordination and dexterity required to prepare food and operate dietary equipment.
Able to understand and follow procedures, recipe directions, diet orders and work assignments.
Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
Works in an area that is often very hot/cold.
Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

Nice To Haves

Education in quantity cooking and therapeutic diets preferred.

Responsibilities

Completes defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies, as assigned.
Plans and initiates cooking schedule for food preparation to meet meal schedule.
Prepares, seasons, cooks and serves meat, main dish, soup and vegetable for assigned meal; ensures appropriate portioned servings according to portion control standards.
Prepares nutritional snacks for residents as assigned.
Tastes and smells prepared food to determine quality and palatability.
Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal sanitation regulations.
Supervises dietary staff in the absence of the Director of Food and Nutrition Services and Assistant Food and Nutrition Services Manager; initiate replacement calls for absentees and re-organizes work assignments as directed.
Assists with department inventory program.
Implements menu substitutions if needed according to State and Federal regulations.
Cleans equipment and work areas as assigned by the Director of Food and Nutrition Services.
Attends required in-services and completes assigned online modules.
Upon hire and annually, complete competency / skills set checklist to carry out the functions of the food and nutrition services department through simulation, direct observation, computer based learning, written test or documentation review.
Performs other duties or special assignments as directed by the Director of Food and Nutrition Services.