M-F Morning Line Cook

Thrive on Skidaway • Savannah, GA

4d • Onsite

About The Position

The Line Cook is responsible for creating, preparing, and serving quality food according to established recipes and menus, while maintaining high standards of cleanliness and hygiene. This role operates in accordance with current applicable federal, state, and local standards, guidelines, and regulations, facility policies and procedures, and as directed by management to ensure quality food service. The position requires the ability to perform assigned duties and responsibilities, including creating palatable and appetizing meals, reviewing menus, recognizing and responding to dietary emergencies, placing timely food order deliveries within budget, running expo when needed, and supervising back-of-house (BOH) and front-of-house (FOH) staff in the absence of the Convivium Director. The Line Cook must follow established Infection Control and Universal Precaution policies, wear protective clothing when handling infectious materials, complete necessary forms and reports, report accidents and incidents immediately, participate in ongoing educational programs, maintain resident confidentiality, report equipment disrepair, assume responsibility and accountability for the position, notify supervisors of absences or tardiness, establish an atmosphere of optimism and warmth, follow smoking regulations, perform emergency procedures like CPR, and perform other related duties as assigned. Additional duties include assisting in establishing a food service production line, assisting with or directing cleaning duties, defrosting freezers, participating in departmental studies and projects, and reporting complaints and grievances to the supervisor.

Requirements

• Minimum of one year of dietary experience working in a hospital, skilled nursing care facility, or other related medical facility.
• Problem Solving: Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason, even when dealing with emotional topics.
• Customer Service: Manages difficult or emotional employee and facility situations, responding promptly to their request for service and assistance, while soliciting feedback to improve service insuring that commitments are met.
• Interpersonal: Focuses on solving conflict and not blaming. Maintains confidentiality. Listens to others without interrupting and keeps emotions under control. Remains open to the ideas of others and tries new things.
• Team Work: Balances team and individual responsibilities, exhibiting objectivity and openness to the views of others. Contributes to building a positive team spirit.
• Planning and Time Utilization: Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy, and customer service. Meets deadlines in completing job assignments and special projects.
• Oral and Written Communication: Speaks clearly. Listens carefully and gets clarification. Responds well to questions. Has the abilities necessary to communicate and work effectively with various levels of staff, residents, family members, and the public, and for required written documentation or reports.
• Numerical ability is necessary to make various computations in keeping work records and schedules, monitoring inventory control and supplies, and in recipe preparation.
• Ability to read, understand, and follow recipe directions, diet orders, and work assignments.
• Willingness to perform routine, repetitive tasks with frequent interruptions.

Nice To Haves

• High school diploma or equivalency.
• Education in quantity cooking and therapeutic diets.
• Minimum of three years experience in a related position with supervisory experience.

Responsibilities

• Create, prepare, and serve quality food according to established recipes and menus.
• Maintain high standards of cleanliness and hygiene.
• Follow current applicable federal, state, and local standards, guidelines, and regulations, facility policies and procedures.
• Create, prepare, and serve meals that are palatable and appetizing.
• Review menus prior to preparation of food to assure accurate preparation.
• Recognize and respond to dietary emergencies and report observations.
• Place order deliveries for upcoming menus timely and within food budgets.
• Run expo when needed.
• Supervise and lead the BOH and FOH in lieu of the Convivium Director's absence.
• Follow established Infection Control and Universal Precaution policies.
• Wear protective clothing and devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.
• Complete forms and reports to document dietary procedures.
• Report accidents and incidents to the supervisor immediately.
• Participate in ongoing educational programs related to the job.
• Maintain confidentiality of all resident information and community business.
• Report disrepair of dietary equipment.
• Assume the responsibility and accountability of this position.
• Perform assigned tasks in accordance with community policies and procedures.
• Notify the supervisor of pending absence or tardiness.
• Establish and encourage an atmosphere of optimism, warmth, and interest in resident activity preferences and needs.
• Follow established smoking regulations and report violations.
• Perform emergency procedures such as Cardiopulmonary Resuscitation (CPR).
• Perform other related duties as assigned.
• Assist in establishing a food service production line to assure that meals are prepared on time.
• Assist in and/or direct scheduled cleaning duties.
• Defrost freezers.
• Participate in and assist with departmental studies and projects as assigned.
• Report complaints and grievances to the supervisor within three working days.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED