COOK

Fora Health Inc•Portland, OR

13d

About The Position

POSITION SUMMARY The Cook assures that this mission is the foundation for the delivery of services and carrying out job duties. The Cook prepares and serves a well-balanced diet of nutritious foods and beverages to both staff in patients in such a way that Fora Health can fulfill its mission. ESSENTIAL JOB FUNCTIONS Works with the Lead Cook, Food Services Assistant Manager and Food Services Manager to maintain a stable Food Services department. Meets daily with the Lead Cook and/or Food Services Manager to discuss day-to-day operations of the Food Services Department. Receives daily work tasks assigned by the Lead Cook and/or Food Services Manager. Participates in weekly one-on-one supervision with the Food Services Manager to receive support, praise, and constructive criticism on work performance. Maintains and strengthens good working relationships with Food Services department. Attends Food Services monthly staff meetings and trainings to ensure good communication. Participates in working additional hours as needed to accommodate vacant cook positions and Food Services staff using PTO. Offers support and assistance to co-workers as needed in order to complete all assigned daily tasks. Prepares and serves nutritious meals to patients and staff. Prepares and serves a wide variety of nutritious meals that are diverse, meeting the needs of patients. Participates in creating and testing new recipes to increase the quality and variety of foods offered to patients and staff. Maintains consistent portion control of foods served to patients and staff to comply with Food Services budgeted expenses. Prepares picnic foods and sack lunches for off-site events. Maintains a clean and sanitary workstation. Supervises patients while they perform kitchen house jobs. Maintains a positive working relationship, expressing good agency boundaries, while working with patients in the kitchen. Oversees patients in completion of their house jobs in a timely manner in order to comply with the agency’s need for treatment hours. When necessary, utilizes written warnings to inform Food Services Manager or Lead Cook and clinical staff of patients’ noncompliance of performing house jobs. ADDITIONAL JOB RESPONSIBILITIES Functions independently when performing assigned tasks, seeking the advice and leadership of the Food Services Manager, Assistant Food Services Manager and Lead Cook as needed. Participates in staff meetings and trainings, providing input and ensuring good communication throughout the Food Services department. Works with the Food Services Manager, Assistant Food Services Manager and Lead Cook to create new and unique styles of cooking foods, displaying a commitment to preparing and serving quality foods that are nutritious and inviting to patients and staff. Communicates effectively, using his/her skills and knowledge of treatment when working with patients. Participates in staff meetings and trainings, providing input and ensuring good communication throughout the department.

Requirements

Able to provide nutritionally balanced, tasty meals to patients three times/day daily within the limitations of the food expenses budget
A current food handler’s card and driver’s license are required
Experience with large batch, institutional cooking
For employees with a history of substance use disorder, Fora Health’s policy requires certification of a minimum of six months of sobriety for this position.
Ability to pass a pre-employment or for cause drug tests.
Position will require some amount of regular connection to work via cell phone to answer questions and respond to internal and external contacts.
test and/or evaluation with negative results or evidence of non-communicability

Responsibilities

Works with the Lead Cook, Food Services Assistant Manager and Food Services Manager to maintain a stable Food Services department.
Meets daily with the Lead Cook and/or Food Services Manager to discuss day-to-day operations of the Food Services Department.
Receives daily work tasks assigned by the Lead Cook and/or Food Services Manager.
Participates in weekly one-on-one supervision with the Food Services Manager to receive support, praise, and constructive criticism on work performance.
Maintains and strengthens good working relationships with Food Services department.
Attends Food Services monthly staff meetings and trainings to ensure good communication.
Participates in working additional hours as needed to accommodate vacant cook positions and Food Services staff using PTO.
Offers support and assistance to co-workers as needed in order to complete all assigned daily tasks.
Prepares and serves nutritious meals to patients and staff.
Prepares and serves a wide variety of nutritious meals that are diverse, meeting the needs of patients.
Participates in creating and testing new recipes to increase the quality and variety of foods offered to patients and staff.
Maintains consistent portion control of foods served to patients and staff to comply with Food Services budgeted expenses.
Prepares picnic foods and sack lunches for off-site events.
Maintains a clean and sanitary workstation.
Supervises patients while they perform kitchen house jobs.
Maintains a positive working relationship, expressing good agency boundaries, while working with patients in the kitchen.
Oversees patients in completion of their house jobs in a timely manner in order to comply with the agency’s need for treatment hours.
When necessary, utilizes written warnings to inform Food Services Manager or Lead Cook and clinical staff of patients’ noncompliance of performing house jobs.
Functions independently when performing assigned tasks, seeking the advice and leadership of the Food Services Manager, Assistant Food Services Manager and Lead Cook as needed.
Participates in staff meetings and trainings, providing input and ensuring good communication throughout the Food Services department.
Works with the Food Services Manager, Assistant Food Services Manager and Lead Cook to create new and unique styles of cooking foods, displaying a commitment to preparing and serving quality foods that are nutritious and inviting to patients and staff.
Communicates effectively, using his/her skills and knowledge of treatment when working with patients.
Participates in staff meetings and trainings, providing input and ensuring good communication throughout the department.