Cook

2 years

Summary:

Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures.

Essential Duties and Responsibilities include, but are not limited to:

• Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts; prepares food to include beverages, salads, dressings, sandwiches, and cold plates in accordance with planned menus.
• Operates food production equipment, including slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment.
• Ensures all supplies, materials, and equipment are available in assigned work areas for proper performance of duties; maintains replenishment as necessary; prepares supplies and materials as required; reports equipment malfunctions.
• Cleans assigned areas following proper sanitary procedures.
• Works with the clinical nutrition manager and the director of dining services as necessary and implements recommended changes.
• Maintains a safe and productive work environment.
• Ensures that production records are maintained and filed in accordance with established policies and procedures.
• Processes resident diet changes and new diets as received from nursing services.
• Follows established infection control and universal precaution policies and procedures when performing daily tasks.
• Takes the initiative to make things better. Proposes solutions to customer concerns and utilizes an interdepartmental approach to investigate concerns, propose solutions, and assist in implementing change as required.
• Relates in a positive manner to customers and maintains positive behavior at work. Demonstrates professionalism and pride in performance. Exhibits a willingness to adapt to changing environments; flexible in work assignments and demonstrates ability to perform as part of the corporate team.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Assists in inventorying and storing incoming food and supplies as necessary.
• Disposes of food and waste in accordance with established policies.
• Assist with all special functions and assignments as directed by the director of dining services.

Minimum Education/Skills/Experience/Credentials:

• High school graduate or equivalent.
• Active ServeSafe Certification is required.
• Two years of food service experience in a hospital or long-term care setting is preferred.
• Institutional cooking, along with a fine dining experience, is preferred.
• Must be 18 years of age to operate potentially hazardous equipment.
• Polite, friendly manner of dealing with customers.
• Neat, clean appearance and willingness to follow the rules for sanitary food service.
• Ability to work quickly and efficiently to provide prompt service.
• Willingness to work evenings and weekends as required.
• Work requires the ability to read and follow instructions.

Physical Requirements:

• Must be able to stand and walk 6 -7 hours of an 8-hour shift.
• Must have the ability to sit for 1 hour of an 8-hour shift.
• Must be able to frequently lift and carry dish trays/tubs, pots and pans, and equipment 10 to 50 pounds while walking or bending at the waist and knees.
• Must be able to frequently reach above shoulders, to the front, and to the sides.
• Must be able to frequently push carts with dishes and supplies, exerting a force of up to 50 pounds.
• Must be able to use wrists, fingers, and hands for repetitive, firm grasping.

Other federally regulated requirements:

• Must be willing to undergo a pre-employment background check, including (MVR) moving vehicle records.

• Must have or be willing to receive the Flu-Shot Vaccine and TB testing.

• Must be willing to undergo pre-employment drug screening, including cannabis.

• Must be willing to undergo biometric screening.

Environmental Conditions:

• Must be able to work in an environment where the temperature ranges from 60F to 80F.
• Must be able to be exposed to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation equipment.

• Vacation Time
• Sick Time
• Medical
• Dental and Vision
• Employee referral bonus program

Wesley Willows and its affiliates are an Equal Opportunity Employer

Wesley Willows and its affiliates operate a Drug & Alcohol-free campus

Compensation: Hourly ($16.50 - $18.50)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

Teamwork

Adaptability

Customer Service Orientation

Attention to Detail

Problem Solving

Time Management

Communication Skills

Organizational Skills

Ability to Follow Safety Protocols

Initiative

Flexibility

Physical Stamina

Ability to Work Under Pressure

Interpersonal Skills

Willingness to Learn

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