Cook-Regional

St. John's United•Calusa Manor, FL

About The Position

The Cook works in Regional Nutrition Services and reports to the Executive Chef. The role produces quality food for residents, staff, and guests of St. John’s United, preparing a variety of meats, vegetables, soups, breakfast dishes, and other foods in accordance with menu plans and dietary restrictions while maintaining quality and quantity standards. The Cook assists with breakfast, lunch, and dinner production, catered-event meal preparation, serving, and food-cart transport. The position also supports kitchen sanitation and safety, maintains food and production records, monitors cooler and freezer temperatures, and addresses equipment or supply needs. Resident-care assistance is preferred. The Cook supports the organization’s Eden Alternative philosophy and customer-service guidelines and completes required training and in-services. This work takes place in a health-care and food-service environment, with exposure to plants and animals as well as some extreme temperatures, dirt, fumes, smoke, unpleasant odors, and loud noises.

Requirements

Prior experience in a kitchen, restaurant, or food-service setting is required.
Ability to safely operate and maintain kitchen equipment, including mixers, ovens, toasters, fryers, grills, blenders, and slicers.
Ability to understand diet statements, recipes, and menus.
Ability to understand written and verbal communication and communicate and interact effectively in a professional manner.
Ability to work independently and as part of a team.
Ability to lift and manipulate heavy objects.
Ability to prepare and bake a variety of foods.
Skill in cooking and preparing a variety of foods.
Knowledge of food-preparation and presentation methods, techniques, and quality standards.
Organizational, coordination, and time-management skills.
Ability to understand and follow safety policies and procedures.
Ability to perform basic arithmetic and adjust recipes.
High school diploma or GED is preferred.
Must obtain Serv Safe Certification.
If certified as a CNA, must maintain certification and continue education on resident-care-related issues.

Nice To Haves

High school diploma or GED.
Resident-care assistance experience or CNA certification; resident-care assistance is identified as preferred.

Responsibilities

Collect food ingredients and supplies from the storeroom for daily operations.
Review production schedules and menus, determine food requirements, and assemble needed supplies and equipment.
Season, prepare, measure, weigh, combine, slice, grind, and cook a variety of foods using appropriate methods.
Test foods for quality; carve and display food items; prepare simple baked goods.
Prepare meals according to menus and special diet statements, and assist with catered-event meals.
Store, label, and date food properly; dispose of spoiled or outdated food; protect food and inventory from contamination, spoilage, and pilferage.
Monitor cooler and freezer temperatures during the shift.
Set up the dishwashing room, including preparing soaking tubs and checking soap lines, and ensure cleaned dishes are properly returned and stored.
Serve resident food and beverages as assigned and transport food carts safely to designated areas.
Assist with production of breakfast, lunch, and dinner for residents and staff.
Maintain clean work areas, utensils, and equipment; perform assigned daily and weekly cleaning duties; and follow sanitation, food-safety, knife-safety, and equipment-safety practices.
Obtain Serv Safe Certification.
Maintain production records, food temperature logs, menus, and other records.
Address day-to-day equipment and food-supply needs, perform minor equipment repairs, or report equipment needs to the supervisor.
Provide timely, quality health-care assistance and related support to Assisted and Independent Living residents when applicable; maintain CNA certification and related continuing education if certified.
Follow St. John’s safety rules, identify and report or correct obvious hazards, attend required safety in-services, and use proper body mechanics when handling supplies or items.
Support the Eden Alternative philosophy, including an environment with plants and animals, and follow St. John’s customer-service guidelines.
Follow annual TB-testing and influenza-vaccination policies, attend mandatory in-services, and meet certification and training requirements set by the Executive Chef.
Perform other duties as assigned by the Executive Chef or the person in charge of the work area.