Cook -Evanston

ROCKY MOUNTAIN CARE GROUP•Evanston, WY

10d•Onsite

About The Position

The Cook prepares food in accordance with applicable federal, state, and local standards, guidelines, regulations, and facility policies and procedures. The role works from planned menus and standardized recipes, including therapeutic and special diets, and coordinates with the Dietitian or Director of Food Services as needed. The schedule consists of three day shifts covering breakfast and lunch and two dinner shifts per week, with weekend availability required. The Cook helps ensure meals are prepared and served on time, in appropriate portions and with the required utensils and equipment. The position also supports food-service administration, cleaning, food and supply inventory, storage, and preparation for upcoming meals and special events. The role requires compliance with resident rights, confidentiality, infection-control, safety, emergency, and facility policies. The Cook communicates with medical and nursing staff and other departments, and may be called back during emergency conditions.

Requirements

High school diploma.
Current, active Food Handlers Permit.
Must be at least 18 years old.
Ability to read, write, speak, and understand English.
Ability to cook a variety of foods in large quantities and knowledge of food-service practices and procedures.
Ability to taste and smell food to assess quality and palatability.
Ability to follow oral and written instructions.
Ability to make independent decisions when circumstances warrant.
Ability to work tactfully with personnel, residents, family members, visitors, government agencies, and the public; patience and tact when dealing with difficult residents, family members, and staff.
Must be able to move intermittently throughout the workday, bend, stoop, kneel, crouch, perform overhead lifting, and make other common physical movements required for the role.
Ability to assist with evacuation of residents during emergencies.
Must meet facility general health requirements, including medical and physical exams and immunity-status checks.
Ability to work beyond normal working hours, weekends, and holidays when necessary; weekend availability is required.
Ability to maintain and inspect food-service work areas, equipment, and supplies for sanitation, order, safety, and proper performance.
Must not pose a threat to the health and safety of others in the workplace.

Nice To Haves

One year of dietary or food-service experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility is preferred but not required.

Responsibilities

Review menus before food preparation and prepare meals according to planned menus.
Coordinate with the Dietitian or Director of Food Services and implement recommended changes.
Follow established food-service procedures and complete and submit required forms and reports.
Help establish the food-service production line to ensure meals are prepared on time.
Process diet changes and new diets received from Nursing Services.
Prepare and serve appetizing meals using standardized recipes, portion-control procedures, therapeutic diets, and special diet orders.
Assist with timely meal service and ensure residents’ trays include appropriate utensils and equipment.
Prepare bedtime snacks and substitute foods for residents who refuse foods served.
Assist or direct daily cleaning duties in accordance with facility policies and procedures.
Assist with food preparation for special meals, parties, and other events.
Maintain adequate stock levels of food, supplies, and equipment; assist with inventorying and storing incoming items.
Ensure food and supplies for the next meal are available and recommend equipment or supply needs to the Director of Food Services.
Treat residents with dignity and respect, protect resident rights, and report suspected abuse, neglect, mistreatment, retaliation, discrimination, policy violations, and confidentiality breaches to appropriate personnel.
Follow safety, hygiene, infection-control, confidentiality, and emergency procedures; participate in required drills and training.
Report occupational exposures and work-related injuries or illnesses promptly.
Maintain clean, orderly, and safe food storage areas, equipment, supplies, and work areas.
Complete assigned training and skills competency requirements.
Communicate with medical and nursing staff and other departments.