Cook-FT Day/Evening 12:00PM-9PM ***FT $750 Sign on Bonus

1 FT Day/Evening 12P-9p @ 10 shifts (80 hours) per pay period including Every other Weekend and Every Other Holiday

Cook

Job Summary: Under the supervision of the Food & Nutrition Supervisor, the Cook is responsible for preparation and serving of all foods, unless delegated to help with supervision. The Cook will maintain the standards of dietary services as set forth by the Facility’s administration, state and federal regulations, Food & Nutrition Manager, Food & Nutrition Supervisor and Dietitian. The Cook is responsible for the necessary instruction of kitchen personnel in food handling, sanitary regulations, proper care of equipment and other general duties as assigned.

Qualifications:

1. Ability to follow oral and written instructions.

2. Good physical and mental health, producing upon hire, and every 2 years thereafter, a satisfactory examination from a physician and a satisfactory PPD or chest x-ray. (note: PPD or chest x-ray is due annually)

3. Demonstrate genuine interest in the dietary needs of the aged and chronically ill.

4. Knowledge of all food preparation and all therapeutic diets (including proper food substitutions).

5. Demonstrate understanding or coordination of menu components and how to make food look as appetizing as possible, regardless of diet.

6. Competent in supervision and leadership.

7. Demonstrate integrity, imagination, initiative and self-improvement, showing appropriate manner and conduct.

8. Maintain a pleasant personality and be able to work with well all other employees.

9. Clean and neat appearance.

Specific Duties:

1. Evaluate the work that must be accomplished and designate a person on that shift to an appropriate task.

2. Understand and know what do in case of emergency and observe health and safety rules as stated by the Facility.

3. Assign help where needed and utilize personnel to maximum efficiency when Food & Nutrition Manager, Food & Nutrition Supervisor are not available.

4. Consult with Food & Nutrition Manager and Food & Nutrition Supervisor on handling of Resident’s diets of special nature.

5. Meet time schedules for meal service.

6. See that cleaning is carried out according to schedule.

7. Make sure that each Resident has been served a meal according to his/her prescribed diet.

8. Perform other related duties as assigned.

Physical Demands:

1. Walk/stand on hard surfaces constantly for 7 ½ hour shift.

2. Lift occasionally up to 50 lbs.

3. Carry occasionally up to 50 lbs.

4. Push frequently 10-30 lbs.

5. Pull frequently 10-30 lbs.

6. Ascend/descend stairs in the event of an emergency.

7. Climb 2-3 step stool occasionally.

8. Kneel occasionally.

9. Reach frequently.

10. Finger/hand dexterity.

11. Near/far visual acuity.

12. Speak/hear clearly.

13. Ability to tolerate planned, temporary, radical changes in temperature occasionally.

14. Tolerance to inside temperature of approximately 85 degrees Fahrenheit, or higher.