Full-time Cook-Westlake Facility-6:30 am-3:00 pm

Full-time Cook-Westlake Facility-6:30 am-3:00 pm

Regular Full-Time

Ames Family Hospice House, Westlake, OH, US

2 days ago

Requisition ID: 2446

JOIN US IN MAKING THE MOST OF EVERY DAY!

Hospice of The Western Reserve operates in celebration of the individual worth of each life, we strive to relieve suffering, enhancefort, promote quality of life, foster choice in end-of-life care and support effective grieving.

WHY US?

We believe that our success starts with our greatest asset: OUR EMPLOYEES!

We live our d core values in everything we do:

COMPASSION. EXCELLENCE. EQUALITY. INTEGRITY. SERVICE. STEWARDSHIP.

We have a passion for purpose driven work! Do you?

JOIN OUR FAMILY!

Provide personal care under the supervision of a nurse according to the patient's plan of care. Collaborate with transdisciplinary team in a variety of settings.

General Responsibility: Under the supervision and direction of the Dietary Services Team Leader, prepares and cooks meals for patients, staff and guests.

Essential Functions:

Prepares hot and cold meals and snacks for patient services, cafe and catering as required; determines preparation methods and procedures according to standardized recipes, guidelines and daily menu. Maintain timely and accurate records.

Reviews production sheets, census lists, and menus to determine the type and amounts of food to be prepared; ensures that diets are served per menu and per physician's orders; Maintains quality standards for food preparation and delivery to patients, guests and staff.

Maintains inventory, ordering, receiving and storage of foods and supplies per safety and sanitation standards.

Supports dietary personnel in the performance of duties to provide a quality food service operation; assists with the orientation of new dietary employees; conducts and assists with in-services and training for dietary personnel to improve performance and quality; provides input concerning evaluations of dietary staff.

Maintains safe and sanitary environment for food preparation, storage and delivery. Operates and maintains kitchen equipment according to agency standards, including, but not limited to, ovens, stoves, toasters, slicers, blenders, knives, and other itemsmon tomercial kitchens.

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Education/Experience

A minimum of on year culinary training preferred

Anybination of education or experience equivalent to graduation from high school, and considerable dietary/cooking experience in a health care food service environment.

ServSafe certification preferred.

Knowledge/Skills/Abilities

Knowledge of applicable federal, state and local regulations and policies as they relate to the delivery of dietary services; knowledge of federal, state and local food service safety and sanitation regulations and/or laws; knowledge of basic nutrition and modified diets; ability to follow simple andplex recipes; ability to properly operate kitchen appliances and related food preparation equipment; ability to establish and maintain effective working relationships with associates and the public; ability to work independently and within an interdisciplinary team; ability to read, write and speak English.

Physical

This is medium to heavy work requiring the exertion of up to 100 pounds of force occasionally, and up to 25 pounds of force frequently; work requires climbing, balancing, stooping, kneeling, reaching, standing, pushing, pulling, lifting, fingering, grasping, and repetitive motions; vocalmunication; hearing, and visual acuity. Employee must be able to remain standing for long periods of time and is subject to inside and outside environmental conditions, hazardous and atmospheric conditions.