Cook (Per Diem)

Rogerson Brand•Norton, MA

13h•Onsite

About The Position

The Daggett-Crandall-Newcomb Home (DCN) is a residential community for elders needing supportive services to manage the activities of daily living. The Home, which is located on five acres of conservation land in Norton, provides three meals daily to its residents, and seeks a Second Cook to assist the Chef Manager in daily food production for DCN residents. The Second Cook may also serve as Dietary Aide as required. The Second Cook is responsible to work with the dietary team to maintain a clean and sanitary work environment, keep equipment in good running order and ensure that adequate supplies are available at all times. It is also the responsibility of this position to assume the duties of the Chef Manager in her/his absence. All positions in the dietary department require periodic weekend and holiday work.

Requirements

Sensitivity to issues of aging, needs of dementia residents, those under hospice care, diverse populations and those with specific dietary needs
Demonstrated leadership and organizational skills
Ability to be flexible with work assignments, other departments and schedule changes
Ability to follow written and spoken directions in English
Ability to work as a team player, promoting good relations with other managers, co-workers, families, and residents
Graduate of a trade or culinary school preferred
Experience with customer-oriented food preparation, baking, food presentation
Experience in maintaining and operating all food service equipment
Ability to communicate well verbally and in writing
Ability to exercise sound judgment under pressure
ServeSafe qualified

Nice To Haves

Experience working in elder care facilities preferred

Responsibilities

Prepare meals and snacks for residents timely, providing nutritious and good quality food with attractive presentation.
Serve as Dietary Aide when needed, as directed by the Chef Manager.
Understand and ensure specific therapeutic dietary needs of residents are followed.
Work closely with Chef Manager, consulting Dietitian and Nursing staff to ensure nutritional meals are designed and prepared for all residents and to maintain therapeutic diets and other special needs diets as prescribed.
Follow all procedures to meet state and local health regulations.
Report for all shifts on a timely basis.
In the absence of the Chef Manager, oversee operation of Dietary Department including food preparation, purchasing supplies, supervising staff.
Monitor dietary staff schedule and assist in covering absences of dietary staff.
Maintain all food service equipment, keeping it sanitary, safe and in good working order.
Work with Chef Manager to develop and maintain four cycle menu schedule and ensure adherence to the scheduled menu.
Assist in training, supervision and evaluations.
Participate in Therapeutic Recreation activities, including cooking-related programs.
Ensure organization and cleanliness of all dietary storage areas including kitchen, basement and pantries.
Maintain stocking of dishes, utensils, juices, condiments, snacks, supplies on a daily basis.
Educate all dietary staff and program staff as appropriate in food handling techniques and safety with equipment.
Monitor safe food handling techniques on a regular basis and ensure food safety.
Ensure immediate and safe storage of leftover food after all meals.
Communicate with Chef Manager on a regular basis any information, issues or concerns affecting the Dietary Department, employees or food service delivery.
Perform other duties as assigned or requested from time to time by Chef Manager or other department managers.