Cook - Northville

PIONEER HEALTH CARE MANAGEMENT•Northville Charter Township, MI

15h

About The Position

The Cook prepares meals that meet the nutritional needs of facility residents in a safe, resident-focused manner. The position prepares food according to menus, production logs, standardized recipes, portion-control procedures, therapeutic and special diet requirements, and residents’ preferences. The Cook also helps ensure meals and snacks are prepared on time and in a sanitary manner, while minimizing waste and maintaining food safety. The role includes kitchen cleaning and sanitizing, monitoring inventory and supplies, following posted schedules, protecting patient confidentiality, and completing required facility training.

Requirements

High school diploma or equivalent.
Ability to read, write, and understand English.
Excellent written and verbal communication skills.
Knowledge of elementary math.
Ability to complete assigned tasks under stressful situations.
Ability to identify and correct conditions that affect employee safety.
Ability to accept responsibility and account for actions.
Dependability and trustworthiness.
Ability to adapt to workplace changes.
Interpersonal and communication skills to address residents’ and families’ dietary preferences and needs.
Ability to work effectively in a team-oriented environment, gather residents’ dietary preferences, and relay accurate information to professional staff.
Ability to work both independently and as part of a team.
Ability to prepare and cook food in large quantities.
Ability to walk, stand, lift heavy objects, bend, kneel, and squat as needed.

Nice To Haves

Proven experience as a dietary cook.
Customer service experience.
Knowledge of sanitation and safety guidelines.
Dietary Cook experience in a long-term care facility.
At least one year of experience in a commercial kitchen, skilled nursing facility (SNF), assisted living, or continuing care retirement community (CCRC) kitchen.
Current ServSafe certification.

Responsibilities

Review food menus and production logs to determine the types, textures, and quantities of food to prepare.
Prepare palatable meals according to portion-control procedures, therapeutic and special diet requirements, standardized recipes, and residents’ preferences; make only authorized substitutions.
Prepare meals in a sanitary manner and maintain quality while minimizing waste.
Assist with establishing a food-service production line to ensure meals are prepared on time.
Prepare or supervise the preparation of snacks.
Report food and kitchen-supply inventory concerns to the dietary manager or supervisor.
Prepare alternate meal choices for each meal service.
Plan and pull products for the next meal day.
Follow sanitation standards and ensure personnel follow safety and sanitary regulations and precautions.
Avoid waste and spoilage and discard food left over after meal service.
Review menu or product issues with management and obtain approval before making potential changes.
Complete scheduled kitchen cleaning and sanitizing, including assigned work areas, refrigerators, freezers, ice machine, stoves, ovens, and storage areas.
Sweep and mop the kitchen floor before leaving for the day.
Follow posted work and break schedules.
Maintain confidentiality of patient information in compliance with policies and regulations.
Complete mandatory facility training in a timely manner.
Perform other duties assigned by management.