Cook | Part Time

Harmony Senior Services•Anderson, IN

5d•Onsite

About The Position

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director, the cook supervises dietary staff to ensure efficient operation of the kitchen at all times. This role involves preparing and presenting menu items, maintaining a clean work area, monitoring equipment, and ensuring proper food storage and temperature control. The cook also manages portion sizes to minimize waste, makes appropriate menu substitutions with approval, and supervises assigned duties to ensure the kitchen is ready for meal service. For evening shifts, the cook is responsible for ensuring the kitchen is clean and prepared for the next day. The position requires taking and recording food temperatures three times daily, attending required in-service and staff meetings, and becoming familiar with resident-specific requests and diets. Alertness to changes in residents’ dietary needs, likes, and dislikes is crucial. The cook must be courteous and polite to all residents, visitors, and staff, and follow confidentiality policies. This role includes supervising dietary staff in the absence of the Dining Services Director and Supervisor, assisting in training new employees, and conducting training sessions as directed.

Requirements

Must have experience in dining services
Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire
Must have a basic understanding of food service operations including familiarity with other dietary position duties
Must possess the ability to read, write, and make simple calculations.
Must be able to learn quickly and apply principles learned
Must be able to follow oral and written directions
Must be experienced in food preparation, cooking and in estimating quantities of food required
Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment
Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise
Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift
Must be able to carry heavy objects for 20 feet
Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities
Must be organized and work well with people as part of a team
Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene
Must be willing to work a flexible schedule that includes evenings, weekends, and holidays

Responsibilities

Prepare and present menu items according to standard recipes
Maintain a clean and orderly work area at all times, including floors
Participate in weekly cleaning routines planned by Dining Services Director
Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service
Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day
Ensure all leftover food is properly cooled, stored, identified and dated
Observe good safety practices
Monitor and control portion sizes to minimize food waste
Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal
Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director
Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service
When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation
Take and record food temperatures three (3) times/daily
Attend required in-service and staff meetings
Become familiar with specific requests and diets of each resident. Must be alert for changes in residents’ dietary needs, as well as likes and dislikes
Must be courteous and polite to all residents, visitors, and staff
Follow confidentiality policies regarding release of resident information
Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor
Assists in training new dietary employees
Conduct in-services and training at the direction of Dining Services Director