Cook-PT at Stonebridge Cabot

Hermann, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

12 May, 26

Salary

0.0

Posted On

11 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Nutritional Meal Planning, Special Dietary Needs, Food Storage, Safe Food Handling, Standardized Recipes, Temperature Control, Waste Prevention, Equipment Operation, Cleaning Schedules, Interpersonal Skills, Organization, Communication Skills, Person-Centered Care, Professional Standards, Institutional Food Service

Industry

Hospitals and Health Care

Description

Description Summary Prepare appetizing, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident. What Makes StoneBridge Unique? At StoneBridge Senior Living, being a caregiver is more than our business. We consider it our privilege, and we are dedicated to both the individual needs of our residents and to each other. Here we are more than caregivers. We are family. Each StoneBridge community becomes a close, welcoming group in which employees help each other develop skills related to their senior care careers knowing we can do more together than we could ever do alone. Employees are encouraged to become the best version of themselves to help us provide the best possible care for our residents. Benefits We recognize and support our associates with benefits, PTO options, and employee recognition. Here, our support doesn’t clock out when you do. Benefits You May Be Eligible For Paid Time Off Health benefits (medical, dental, vision, life, long term disability, critical illness, accident, employee assistance program) 401(k) Flexible Scheduling Holiday pay incentives Training and tuition reimbursement Bereavement leave Responsibilities and Duties Handles and stores all food according to facility procedures and safe food handling guidelines. Follows standardized recipes. Prepare foods that correspond to the menu cycles developed by Registered Dietitians. Cooks or prepares appetizing, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. Uses food supplies and equipment in an efficient and economic manner to prevent waste. Prepares and maintains a supply of food alternatives to accommodate resident choices and refusals of food served. Assist with food storage, food preparation, tray assembly, and cleaning. Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules. Communicates with supervisor throughout shift to maximize resident satisfaction. Assists the Dietary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed. Requirements Qualifications and Skills One (1) year experience as a cook in an institutional food service setting preferred. Basic understanding of nutrition and therapeutic diets Excellent interpersonal, organization and communication skills. Understanding of person-centered care. Working knowledge and ability to apply professional standards of practice in job situations. Join Our Caregiver Family! For more than 50 years, our family has been dedicated to caring for others, and we invite you to reach out with any questions or comments. We welcome the opportunity to meet you and make you a part of our family. Together, we’re confident we can work together to provide a spectrum of high-quality care including Rehabilitation, Assisted Living, Memory Care and Skilled Nursing Care that enhances the lives of those in our communities. #StoneBridgeTogether

Responsibilities

The cook is responsible for preparing appetizing, nourishing, and well-balanced meals that meet the nutritional and special dietary needs of residents, while adhering to facility procedures for food handling and storage. Duties also include following standardized recipes, operating equipment safely, maintaining cleanliness, and assisting the Dietary Manager where needed.