Float Head Cook - Senior Living Communities (Northwest Metro Area)

Suite Living Senior Care•Crystal, MN

1d•Hybrid

About The Position

Suite Living Senior Care is seeking an experienced Dietary Manager/Head Cook to join their team at their Memory Care + Assisted Living communities. This is a full-time position with set hours that will travel between several different locations within the Twin Cities. The Float Cook will cover buildings as needed and assist the Dietary Managers of various communities when not needed to cover a particular location. This position is responsible for preparing meals according to the menu using batch cooking methods, ensuring meals are presented and served to residents within customer service standards, and maintaining a clean and presentable dining room. Travel and reliable transportation are required.

Requirements

Minimum of a High School Diploma required.
Minimum of 1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community is highly preferred.
Must have ServSafe Certification upon hire.
Must have Certified Food Manager (CFPM) upon hire.
Must have Driver's license.
Must have reliable transportation.
Good knowledge of nutrition, recipes, and special dietary needs.
Good emergency decision-making skills.
Good basic knowledge and willingness to learn new techniques.
Proper and safe operation of all kitchen equipment.
Computer literacy.
Ability to work within a budget.
Good communication skills with vendors.
Good judgment and ability to make well-thought-out recommendations regarding inventory.
Flexibility and ability to plan for special events, activities, and changes.
Ability to see when tasks need to be accomplished and take initiative.
Strong respect for building property and supplies.

Nice To Haves

1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community.

Responsibilities

Preparing meals according to the menu using batch cooking methods.
Assuring meals are presented and served to the residents within the standards of Customer Service.
Assuring the dining room is always clean and presentable to the public.
Covering buildings as needed and assisting Dietary Managers.
Ordering food and supplies.
Maintaining inventory.
Working within a budget while maintaining the integrity of menus.
Communicating with vendors.
Making recommendations regarding inventory.
Planning for special events, activities, and changes.
Organizing work area efficiently.
Checking menus and ensuring food items are available before starting.
Keeping up with the flow of work and having contingency plans.
Helping with special events and filling in for others.
Working with the Assisted Living Director, residents, and families in planning private gatherings.
Coordinating with the Clinical Nurse Manager to ensure special diets are accommodated.
Protecting building property and supplies, taking action to protect equipment and eliminate waste.
Maintaining a cheerful and cooperative relationship with coworkers.
Bringing legitimate complaints and problems to the Assisted Living Director's attention.
Answering the phone cheerfully, getting complete information, and responding pleasantly.
Making the building a desirable environment for residents.
Being cheerful with residents and initiating friendly conversations.
Listening carefully to residents' complaints and concerns and giving a respectful response.
Accommodating resident's requests promptly, if appropriate.
Integrating proper safety and sanitation techniques into daily work.
Labeling, dating, and rotating stock.
Reporting accidents and injuries immediately.
Preparing for the upcoming week and preparing food ahead of time for weekend and evening meals.
Following menus.
Providing snacks appropriate for the senior population.
Abiding by requirements of the Food and Beverage License.
Reporting resident changes to the staff on duty.
Documenting as required (e.g., temperatures).
Taking the initiative to accomplish tasks and offering suggestions for improvement.