Cook (Part-time 22.5 hours/week) @ Nathaniel Witherell Skilled Nursing Facility

Town of Greenwich•Greenwich, CT

17h•Onsite

About The Position

Performs food preparation and baking under the guidelines of Local, State and Federal agencies. As the senior cook, responsible for supervision of Cook I and Food Service Workers. Provides quality food production efficiently, expediently and empathetically meeting the objectives of a long term health care facility. Position reports to the Food Service Supervisor and/or the Director of Dietary. Position carries Blood and Fluid Exposure Risk Level III.

Requirements

Graduation from high school with courses in cooking, plus one year of experience cooking a variety of foods in moderately large quantities or equivalent.
Considerable knowledge of foods and effective preparation techniques.
Working knowledge of food handling, sanitation and retention of food quality during cooking process.
Working knowledge of therapeutic diets and nutrition and retention of nutrients during food preparation.
Working knowledge and ability to safely operate and care for food preparation equipment.
Working knowledge of Health Care Code Regulations and ability to work under these guidelines.
Ability to handle the physical demands of the position.
Ability to work cooperatively and effectively with fellow employees, supervisors, residents and general public.
Ability to use and understand measurements in follow through of recipes and preparation procedures.

Responsibilities

Preparation of foods to fulfill the total menu including soups, meats, fish, eggs, vegetables, fruits, sauces and gravies, desserts, and therapeutic food preparations.
Instructs and supervises Cook I and Food Service Workers.
Produces necessary advance food preparation.
Prevents food spoilage, contamination, and waste in accordance with food handling guidelines.
Participates in quality assurance to assure health guidelines are being maintained.
Receives food deliveries, checks for specifications and documents delivery time.
Complies with sanitation, food handling and safety rules.
Operates and maintains food service equipment.
In the absence of the Food Service Supervisor or the director, assigns Food Service Workers to the tray line.
Ensure tray line has been set up and adequate personnel is present to operate tray line.
Documents aspects of work activity for Quality Assurance records.