Cook - Evening Shift

CHSGa•Cartersville, GA

2d•Onsite

About The Position

The Cook prepares meals in accordance with menus created by dieticians and standardized recipes, serving older adults in a healthcare and rehabilitation setting. The role involves preparing food in large quantities, using institutional-sized cookware and kitchen equipment, and maintaining a constant pace so meals are ready and served on time. The Cook supports diet requirements and preferences, including specialized, therapeutic, and NPO diets, and helps process diet changes and substitutions. The Cook also performs kitchen sanitation and food-storage tasks, monitors and records equipment and food-storage temperatures, checks stock, and follows procedures for operating and cleaning kitchen equipment. The role may include filling in for other kitchen staff, assisting with tray-line service, and supporting associate meals. The position promotes the organization’s image through servant leadership, clear communication, and collaboration. A high school diploma or equivalent is preferred.

Requirements

Ability to read and interpret safety rules, operating and maintenance instructions, procedure manuals, menus, and diet orders.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or associates.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to use common-sense reasoning to follow written, oral, or diagrammatic instructions and handle problems involving concrete variables in standardized situations.
Proficiency with Microsoft Outlook, Microsoft Excel, and Microsoft Word.
Ability to meet the stated physical demands, including regularly sitting, talking, or hearing; frequently walking, handling or feeling objects, and reaching; and occasionally standing.
Communicates effectively with associates, patients, family members, and visitors and maintains a helpful, caring, professional demeanor.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare foods according to dietician-created menus and standardized recipes.
Prepare meals suitable for older adults and in large quantities using institutional-sized cookware.
Operate kitchen equipment such as mixers, meat slicers, food processors, ovens, and steamers.
Ensure meals are prepared and served on time, working at a constant pace.
Assist with food-service-line and tray-line operations, including serving meals with appropriate portion controls.
Ensure diets are served as ordered, including specialized, therapeutic, and NPO diets, and account for likes, dislikes, and food refusals.
Assist with processing diet changes and new diet orders; understand diet orders, menu substitutions, and related recording procedures.
Provide appropriate substitutes for people who refuse foods served.
Clean work surfaces and kitchen equipment, sweep floors, wipe counters, and properly wash dishes, pots, and pans.
Store unused food, leftovers, opened food, and stock appropriately; check stock as needed.
Record freezer and walk-in refrigerator temperatures, check water temperatures, and test dishwasher sanitizer and chemical levels.
Store cleaning materials appropriately and report needed repairs to the maintenance department.
Make coffee or tea as requested and follow procedures for serving associate meals.
Communicate warmly and professionally with associates, patients, family members, and visitors, responding helpfully to concerns and questions.
Contribute to committees, workgroups, project management, and other collaborative efforts, and perform other duties as needed.