Cook

It's fun to work in a company where people truly BELIEVE in what they're doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Cook prepares food in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks

Operations Management - 70%

• Prepares and serves all products and meals so they are palatable and appetizing in appearance by following planned menus and using the recipe cards.

• Ensures timely and efficient meal service by preparing food in accordance with quality standards, sanitary regulations, and established policies and procedures.

• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.

• Portions food products prior to cooking according to standard portion sizes, recipe specifications, and portion control procedures.

• Reviews production for raw quantities to prepare and estimate required portions.

• Communicates inventory of leftover foods to manager for integrating into weekly menu.

• Assists supervisor in maintaining food and supplies inventory by providing an accurate requisition of food and supplies on schedule, stocking areas in a clean and properly arranged manner, and notifying supervisor of shortages.

• Assists in maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

• Refers to daily prep list and opening checklist at the start of each shift and the closing checklist for the end of each shift for assigned duties to complete.

• Assists with executing catering needs and special events.

• Assists departmental leadership in development of cooking staff with training and coaching as directed.

• In the absence of supervisor, assumes the responsibility of food production operations.

Quality, Compliance, and Risk Management - 20%

• Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time.

• Ensures that the resident’s individual needs are met by following special diet orders and serving food in accordance with established portion control procedures.

• Ensures that culinary services work areas and equipment are maintained in a clean and sanitary manner.

• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures.

• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

• Attends all-employee and departmental meetings and in-service training as scheduled or as directed.

Customer Relations and Service Delivery - 5%

• Listens and responds to the needs of residents and staff members.

• Maintains the confidentiality of resident care information.

Administration and Reporting - 5%

• Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

• Maintains production orders and usage logs.

All other duties as assigned.

Qualifications

Education

• High school diploma or equivalent required.

Experience

• Three years quantity and/or restaurant-style cooking experience required.

• Knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required.

• Experience in food cost and operational control preferred.

• Proficiency with Point of Sale (POS) and diet management software preferred.

Other Requirements

• Must be able to read, write, speak, and understand the English language.

Working Conditions and Special Requirements

• Sitting- Up to 4 hours/day

• Standing- Up to 8 hours/day

• Walking- Up to 8 hours/day

• Lifting, transferring, pushing or pulling residents/patients or equipment/supplies- Up to 50 pounds

• Work weekends, evenings, and holidays- Required as scheduled

• Subject to falls, burns, odors, and cuts- Work day

• Subject to sudden temperature changes when entering/leaving refrigerator/freezer- Work day

• Subject to residents/patients with various disease processes- Occasional

• May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses- Work day

• Risk Category for Exposure to Bloodborne Diseases- II