Cook at Forum at Rancho Health Center

Cedar Rapids, Iowa, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Apr, 26

Salary

17.5

Posted On

15 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Sanitation Procedures, Teamwork, Customer Service, Time Management, Attention to Detail, Communication, Cooking Techniques, Recipe Adherence, Food Safety, Meal Planning, Kitchen Equipment Maintenance, Dietary Restrictions, Hospitality, Training, Supervision

Industry

Description

General Summary: Working in accordance with established policies and procedures and under the supervision of the Dining Services Manager. This person is responsible for preparation of meats, vegetables, soups, sauces, salads, and bakery items, for breakfast, lunch and dinner meals, or any combination thereof. The Commons East Cook is also responsible for sanitary handling and preparation of the food, use of standardized recipes, meeting daily meal schedules, serving required portions, utilizing leftovers, and caring for and cleaning equipment as outlined below. This position is also responsible for preparing pureed items, plating and transporting hot food for Assisted Living and Health Center residents. We are looking to fill a Part Time Cook position with shifts alternating between 5:30am - 2:00pm and 12:00pm - 8:30pm with alternating weekends. Responsibilities: Capable of preparing all soups, stocks, and sauces; boils, braises, and roasts items as per standardized recipes. Prepares and serves all sautéed, fried, grilled, steamed, pureed and baked items as per standardized recipes. Complete appropriate paperwork, clean equipment used, and assisting with total kitchen sanitation as assigned by leadership or cleaning list. Maintains the hot food line and service to residents in cooperation with dietary staff and leadership. Ensure proper temperatures and quality food, communicate entrée choices, and dish up food recognizing proper portions as well as plate appearance. Respond with respect and hospitality to all customers including leadership, waited service staff, fellow employees, and residents. Capable of preparing salads, desserts, and baked items per standardized recipes. Follows food production sheets to coordinate with meal serving hours so quality, temperature, and appearance of food is preserved. Completes job tasks as assigned using all appropriate Sanitation Standards and complies with OBRA guidelines and Production System (Gold Check Standards). Clean, neat, and well-groomed to standards, in full uniform at all times. Monitor, teach, redirect and discipline production and waited service in the performance of their daily tasks. Provide expectation of excellence, set the example and follow up in a professional manner. Participates in the pre-services meetings; completes required daily expectations to insure daily menu supplies are obtained from storage in adequate time for meal production. Participates in the recording of information on the production sheets (post meal planning), reviews current day and plans for 2-3 days in advance during pre-service meetings. Understands and complies with essential dietary restrictions for resident needs as advised to physicians’ orders. Follows all safety regulations per MSDS sheets when using chemicals. Follows safe food handling practices according to HACCP guidelines. Maintains assigned workstation in a safe and sanitary condition, which includes washing pots and pans. Maintains acceptable standards of personal hygiene and comply with department dress code. Attends in-service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by supervisor. Identify safety hazards and emergency situations and initiates appropriate action immediately. Maintain acceptable standards of personal hygiene and complies with department dress code. Comply with CGP’s Code of Conduct in all aspects of job including participation in training as offered and understands responsibility to report suspected violations. Function under intense time pressure. Get along with coworkers and work as a member of a team. Required to fulfill mandate schedule as requested. Maintain strict standards of resident confidentiality. Model and support Cottage Grove Place’s expectation of being respectful, being responsible and being safe. Know and abide by all policies and procedures as outlined in the Employee Handbook and in departmental policies and procedures, including but not limited to, prohibition against workplace violence in any form, including both physical and verbal abuse, prohibition against illegal discrimination and harassment, and compliance with all safety procedures. Other Duties: Follow established performance standards and performs duties according to facility policies and procedures. Report to work on time and work all scheduled days. On time is defined as being on your assigned work station at the top of the hour. First shift, 6:00a.m, Second Shift, 2:00p.m., Third Shift, 10:00p.m. Reliable and consistent physical attendance, in compliance with our policies, is required. Contributes to a positive, healthy and safe work environment. Accepts change in a positive manner. Attend in-service training and education sessions, as assigned to maintain eligible status on DCW Registry and continued employment. Maintain current certification. Other tasks as assigned. Salary Ranges: $16.00-$17.50 Hospitality Promises We greet you warmly, by name and with a smile. We treat everyone with courteous respect. We anticipate your needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We make you feel important. We embrace and value our differences. We ask, “Is there anything else I can do for you?” We maintain a high level of professionalism, both in conduct and appearance, at all times. We pay attention to the details. Qualifications: Required: Minimum two years formal culinary training program with degree or equivalent experience. Preferred: Food service background in upscale restaurants, private clubs, and/or hotels a must. Knowledge of kitchen sanitation procedures. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer #nonclinical

Responsibilities

The Cook is responsible for preparing a variety of food items according to standardized recipes and ensuring sanitary handling of food. This includes maintaining the hot food line, serving residents, and adhering to safety and sanitation standards.