Cook-Full Time

Vanda Health•Portland, OR

8d•$18 - $20•Onsite

About The Position

The Cook is responsible for the preparation and service of nutritious, attractive meals that are prepared, served, and handled in accordance with state/federal food service rules and the resident’s service plan. The Cook is also responsible for the supervision of all food service personnel as the PIC (person-in-charge) in the absence of the Director of Food Services. The Cook must also ensure that the kitchen and dining room are maintained in a clean and sanitary manner.

Requirements

Genuine concern for and ability to work with the elderly.
Current Food Handler's card
Minimum one year of experience as a chef/cook in a health care setting, commercial kitchen, or restaurant.
Knowledge of the requirements for providing nutrition standards to the elderly.
Knowledge of and ability to conform to: State/federal food service and sanitation regulations
Safe operation of kitchen appliances
Special diets including: low sodium, diabetic, vegetarian, gluten free; and special diet textures and liquid viscosities
Ability to train, supervise, lead, and motivate people.
Must be able to utilize standard precaution knowledge and infection control measures where required.
Ability to delegate responsibility while maintaining oversight of daily activities and major projects.
Ability to make sound decisions when faced with ambiguous situations and to function effectively despite conflicting information.
Must have strong command of the English language sufficient to read and write and interpret menus, recipes, and dietary information.
Ability to work with superiors and within the parameters of corporate policies and procedures.
You must be a U.S. Citizen and reside within the State of Oregon to apply.
Must obtain food handlers card

Nice To Haves

Management or supervisory experience is a plus.

Responsibilities

Assist the Director of Food Services, as needed, in planning weekly menus in accordance with company policies and procedures, and incorporate a variety of nutritional and fresh, seasonal foods, and resident requested menus.
Identify and report food and supplies needed for the next week's menus.
Assist in the receiving, rotation, and storage of products.
Prepare and cook food in accordance with nutritional guidelines, state/federal food service and sanitation regulations, and residents' individual prescribed diets and food preferences.
Prepare food in an appetizing and attractive manner.
Assist in fostering residents' independence with eating by providing adaptive equipment or special diet types and textures, as indicated by the resident's service plan.
Ensure compliance and staff training with Hazard Analysis and Critical Control Points (HACCP), state/federal food service and sanitation regulations, department of health, and company policies and procedures.
Maintain a clean, organized, efficient, and safe kitchen environment.
Ensure proper storage and handling of food and equipment in accordance with state/federal food service and sanitation regulations/guidelines.