Part-Time Cook (Sat-Sun 7a-6:30p)

Methodist Family Health

76d•Onsite

About The Position

This is a part-time cook position, working Saturdays and Sundays from 7:00 AM to 6:30 PM. The cook is responsible for planning and preparing meals and snacks according to USDA Standards, maintaining kitchen cleanliness, and adhering to safety regulations. This role requires the ability to work independently in a fast-paced environment and communicate effectively with supervisors and clients.

Requirements

Must be twenty-one (21) years of age.
High school diploma or the equivalent preferred, but experience and/or other qualifications may be substituted for education.
Ability as a self-motivator and the aptitude to work in a high stress, fast paced position with a minimal amount of supervision.
Must be able to sit, stand, hear, speak and give and receive verbal and written communications.
Must be able to be insured to drive company vehicles to transport meals, if needed.
Must be physically able to lift 50 pounds and hold for one minute.
Must be physically capable to receive verbal and written directions.
Must be physically capable of sitting and standing for several hours at a time.
Must have good auditory, visual and olfactory ability.
Ability to use hands and fingers to handle or feel objects, tools or controls.
Must be able to maintain effective audio, visual discrimination and perception needed for making observations, communicating with others, reading and writing, and operating office equipment and other treatment equipment.
Must be able to use a telephone to communicate verbally and a computer to communicate through written means, to review information and enter/retrieve data, to see and read characters on a computer screen, chart or other treatment items.
Must be willing and able to work with all patients of Methodist Family Health.
Flu vaccinations are mandatory and required for all positions (subject to qualified exemptions).

Nice To Haves

Prefer experience in purchasing, preparation and maintenance of food services.

Responsibilities

Plan, or assist in planning, three well-balanced meals and two snacks for each client daily and deliver meals on-schedule to all facilities.
Prepare nutritious, balanced menus in accordance with USDA Standards.
Assist in ordering supplies for preparation of meals and notify supervisor of needed supplies.
Maintain production records and meal counts according to training and standards.
Maintain cleanliness of kitchen and food supplies in accordance with USDA and infection control standards.
Accept and implement all feedback from supervisors.
Maintain safety regulations for clients.
Ensure that supervisors and behavioral instructors are aware of schedule changes with regards to work hours and menu changes.
Fill-in when other workers are off work for sick leave or paid days off, as required.
Check e-mail daily and respond to inquiries from supervisors and/or designees.
Understand his/her role with clients and does not participate in un-assigned activities or demonstrate partiality to any client in any way.
Perform other duties as assigned by the Dietary Manager.
Accept other reasonable assignments which may be necessary for the efficient operation of assigned programs as there is time and opportunity.