Cook (PRN)
- Understands and follows guidelines for food handling and storage, including all raw and prepared foods.
- Completes the daily Quick Check departmental review in the absence of the Nutrition Services Manager or as requested.
- Tests and records temperatures of hot and cold foods; records temperature of cold food storage areas. Corrects or addresses negative results to the attention of supervisor.
- Properly discards expired or contaminated food times.
- Properly performs and enforces hand washing, wearing of gloves, and use of hair restraints.
- Complies with established infection control and universal precaution policies and procedures & uses required protective wear when performing daily tasks.
- Follows and enforces methods to control cross-contamination.
- Prepares foods using standardized recipes and in the required amount specified by production worksheets and in accordance with special diet requirements.
- Uses available tools (spreadsheet, prep-at-a-glance, production guides) to ensure timely and correct meal production and portion control. Incorporate steps to properly pull, thaw and prep foods in advance of production need.
- Ensures foods prepared are served within meal serving hours and that quality, temperature and appearance of food is preserved.
- Serves meal in accordance with facility methods and using correct portion control and plating / presentation guidelines. Provides a texture appropriate garnish for all entrees.
- Performs daily and scheduled cleaning of kitchen and equipment in accordance with established sanitation procedures.
- Ensures serving line and work area are cleaned and sanitized after each use.
- Cleans and arranges food storage areas.
- Properly stores, chills, and reheats leftovers for later use.
- Is responsible for proper use of 3 compartment sink and clean-up of cooking pots & pans.
- Assists other department staff as needed to ensure timely production, service, and clean-up.
- Is responsible for close of the kitchen (PM shift) in accordance with policy and regulatory requirements.
- In the absence of NSM, is responsible for overall departmental function and compliance and will maintain communication with Administrator and/or Director of Nurses.
- Other duties as assigned.
- One year experience as a cook in hotel, restaurant, hospital, or similar institution preferred.
- Food handlers’ card required, or Food Safety Certification where required by local ordinance.
- Must have fundamental understanding of sanitation, cleanliness, and personal hygiene.
- Must be able to tactfully communicate with co-workers, residents, family members, visitors, government agencies and the general public.
- Must have regular, predictable, and dependable attendance.
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Company Paid Life Insurance
- 401k Retirement Savings
- Supplemental Voluntary Benefits
- Paid Time Off with Cash-Out and Donation Options
- Paid Holidays
- Pay on Demand - Payday Advance
- Gym Membership and Fitness Program Discounts
- Additional employee perks
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