Cook

Prairie Winds•Doniphan, NE

5d•$16 - $18•Onsite

About The Position

The cook has overall responsibility for the provision of a high-quality dining service that takes into account resident preferences and dietary considerations in compliance with applicable food and sanitation regulations. All responsibilities will be conducted in a manner that is consistent with the philosophy of the facility.

Requirements

Must have 3 years' experience as a cook, preferably within the hospitality field.
Must be knowledgeable about developing meals to respond to special dietary needs (low sugar, low sodium, and low fat).
Must be able to work flexible hours.

Nice To Haves

Must be willing to attend/participate in servicing and training in dietary field.

Responsibilities

Supervises and assists staff in the production of all menu items, including using recipes and production records, using high quality ingredients, operating kitchen equipment, portioning and garnishing.
Conducts quality assurance tests for all menu items.
Supervises safe food handling procedures for cooking staff with special emphasis on critical control temperatures.
Inventories supplies daily to ensure proper stock levels for the preparation of menu items.
Supervises and assists staff in maintaining high standards of sanitation and safety.
Monitors food temperatures during storage, preparation, cooking, and all phases of service.
Monitors the labeling and proper storage of all foods.
Monitors and records temperatures of all kitchen refrigerators and freezers daily.
Maintains the preventative maintenance programs for kitchen equipment.
Immediately reports to maintenance and/or administrator any malfunction in equipment of physical plant.
Assists in reviewing and controlling food, labor, and supply costs.
Controls overproduction, waste, and theft of all products.
Monitors use and potential misuse of equipment, utensils, and cleaning supplies.
Maintains accurate daily production records to aid in future production, purchasing, and control of expenditures.
Orients and trains new employees. Coaches staff.
Plans meal production and assigns tasks to ensure equal distribution of work and promotion of teamwork.
Works as a team member to maintain a pleasant, effective work environment.
Participates in and supports the resident centered activity program.
Plans and completes duties with minimal direction from supervisor.
Works collaboratively with peers and other team members uses tactful, diplomatic communication techniques in potentially sensitive or emotionally charged situations, follows up with appropriate staff, residents, or other individuals regarding reported complaints, problems, and concerns.
Maintains confidentiality in the workplace.
Acts as ambassador and public relations representative to guests and other offcampus visitors, maintains all certifications required for employment, displays courteous, tactful, helpful manner with residents, families, visitors and fellow employees, adheres to safety and infection control policies and procedures according to universal precautions and facility policy.
Orders, works with vendors and monitors appropriate use of kitchen items including foods, cooking equipment, chemicals and other supplies.
Assists in monitoring resident population at risk for weight loss or those experiencing weight loss.
Demonstrates an appreciation of the heritage, values, and wisdom of the residents and an understanding of the aging process, attends and participates in staff meetings, participates in in-services, projects or committees as assigned, adheres to dress code and maintains good personal hygiene practices, assist in hiring/training of new staff, other duties as assigned by administrator.