Cook

Cook

Location

Eagan, MN

Department

Dining Services

Shifts Hiring

Full-time

Pay Grade

$20-25 per hour based on years of experience.

WHO WE ARE:

The Commons on Marice offers independent living, assisted living, memory care, respite care, and a Parkinson's program with a total of 147 residences. We have been part of the Eagan community since 1999. It is our commitment to help each resident lead a purposeful life and we strive to deliver an exceptional experience through Platinum Service.

SUMMARY OF ROLE:

The primary purpose of this position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with our established policies and procedures, as well as sanitation, ordering, scheduling, setting menus, overall monitoring of the kitchen and as may be directed by the Dining Services Director, to assure that quality food service is provided at all times.

PLATINUM SERVICE:

We take pride in delivering Platinum Service, our commitment to put residents and their families at the heart of everything we do. Join our team and come see why our team members consistently place The Commons on Marice above other senior living competitors as a great place to work.

SHIFT:

Full-time - 10:00am to 7:00pm

Every other weekend and every other holiday required

WHY WORK FOR US:

Comprehensive Health Plan Options

Medical and Prescription Coverage

Dental and Vision Coverage

FSA & HSA Account Options

Access to Health Care & Mental Health E-Visits

$10k Life Insurance Coverage*

Supplemental Insurance Options

Pet Insurance

401(k) Retirement Savings Plan with Generous Company Matching Benefits

Paycheck Advances with Rain Instant Pay

Employee Support Program (EAP)

Tuition Discounts & Reimbursement with Rasmussen College

Team Member Referral Bonus

Shift Differentials

LifeMart Employee Discounts

OnShift Engage Bonus and Incentives

Generous Paid Time Off & Discounted Travel Accommodations

Childcare Discounts

Rent Discounts

*Benefits available to eligible employees with enrollment in a medical insurance plan. Eligibility may vary by position, average hours worked, length of service, and/or location.

ESSENTIAL JOB FUNCTIONS, DUTIES, AND RESPONSIBILITIES:

Create and review menus and recipes to prepare resident meals.

Serve meals at appropriate temperature and ensure meals are palatable and appetizing.

Prepare foods for the next meal.

Inventory and stock cooking supplies and food.

Assist in preparation and setup of parties and events.

Clean work area according to schedules and assignments.

Provide meals/snacks for special events or by resident request.

Monitor kitchen and wait staff when no supervisor is on duty.

Tour dining room to get resident's opinions and comments about the meal.

Attend and participate in-service training programs to meet state and federal requirements.

Participate in facility surveys (inspections) made by authorized government agencies.

Prepare food, etc., in accordance with sanitary regulations including hand hygiene as well as with our established policies and procedures.

Ensure that the department is maintained in a clean and safe manner.

Ensure that necessary equipment and supplies is maintained.

Ensure that food and supplies for the next meal are readily available.

Assist in inventorying and storing incoming food, supplies, etc., as necessary.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism.

Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.

Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility.

Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.

EDUCATION AND EXPERIENCE:

High school diploma or equivalent.

One year dietary experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility preferred.

Must be able to cook a variety of foods in large quantities.

Must be knowledgeable of dietary practices and procedures. Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

LICENSING/CERTIFICATIONS:

None.