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Dining Services Cook - ALF
Cooks prepare food in accordance with menus, diet specifications, sanitary practices, and resident preference, and in a manner that reflects quality of service and facility philosophy.
Prepares food and meals in accordance with planned menus, diet plans, portion control and sanitary procedures meeting health department standards and company policies.
Checks and records food temperatures prior to serving and serves meals that are palatable, appetizing and appealing.
Reviews menus, making only necessary substitutions in accordance with company policies and procedures.
Assures that food and supplies are available for the next meal, pulling supplies from freezer as required for the next meal preparations. Notifies dietary services supervisor of needed supplies.
Prepares and assists in the preparations of special meals to meet individual resident needs and special meetings and events.
Maintains a clean and safe work area, cleaning spills and pots regularly and carries out the daily and scheduled cleaning duties according to assignments.
Ensures proper storage of food and supplies meeting health department regulations.
Uses cleaners and other hazardous materials according to department procedures.
Follows community and health department fire safety, infection control and hazardous chemicals procedures and practices.
Reports all unsafe conditions, incidents or equipment to dietary department supervisor or executive director immediately.
Respects dignity and confidentiality standards, promoting resident and staff rights.
Assists the dietary department supervisor in directing the activities of the dietary aides as called upon.
Executes the inventory and storage of incoming foods and supplies as requested or assigned by the dietary department supervisor.
Attends and participates in training, in-services, and staff meetings.
Perform other related duties as assigned.
A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment.
Meet job-related health department or state regulations by holding required state certification or service license.
Proficient at reading written menus and direction, comprehend verbal instructions, and write at a level necessary to meet job expectations.