Cook at Sundown M Ranch

Yakima, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Apr, 26

Salary

23.0

Posted On

13 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Food Preparation, Teamwork, Inventory Management, Food Safety, Menu Planning, Customer Service, Time Management, Attention to Detail, Communication, Problem Solving, Adaptability, Health Standards Compliance, Cleaning, Organization, Substitution for Dietary Restrictions

Industry

Hospitals and Health Care

Description

Job Details Job Location: Yakima, WA 98901 Salary Range: $22.00 - $23.00 Hourly SUMMARY Under the immediate supervision of the Kitchen Supervisor you are responsible for assuring the meal and all of its components are ready on time for the meal service each day. You will make sure all food is cooked and held at the right temperature. You will follow the menu as provided and when required, be able to provide substitutions. You will provide alternate menu items for special diets requiring substitution for meat, gluten or other restrictions. It is important that you sample all food before it goes out to make sure it is to the standards and expectations of the Kitchen Supervisor and Sundown M Ranch. When required, you will assume the duties of the Kitchen Supervisor in his/her absence. The most essential tasks for which you will be responsible include: Working together as a team with other kitchen staff, including kitchen helpers, to get the job done efficiently. Preparing food according to a planned menu and under the direction of the Kitchen Supervisor. Prepping food items for the following day so each cook has a head start in their daily food prep duties. This includes pulling items from the freezer or delivery to make sure items are thawed in time. Tasting all prepared food to make sure final result is to expectation and having a general understanding of what goes into a food item to answer patient questions. Serving under any circumstance with a positive attitude and effort to assure patient’s feel comfortable. Following daily prep and check lists and keeping an eye on temperatures and expiration dates. Rotating stock correctly and assuring milk in dispensers has not expired. Keeping Family building stocked correctly with appropriate presentation of fruit, ice machine filled, all machines checked and cleaned. The same care is expected for family members as for patients. Inventory daily to assure food for the next day is in stock and available in the correct quantities. After each meal, cleaning steam tables, putting food away and cleaning work surfaces. The Cook on duty at the evening meal will turn off the steam table, stove, and exhaust fan. Putting out snacks for patients: juices, milk, and other snack items and checking beverages daily to assure stock for next day. Checking menu for items to be prepared in advance such as peeling potatoes, baking cookies, pies, etc., and preparing for other items on the menu. Reporting inferior quality of food or faulty equipment to the kitchen supervisor. Seeing that all cookers, storeroom, kitchen equipment, and other areas of the kitchen are maintained in accordance with State health standards. Putting refrigerated and frozen stock away in a timely manner following delivery. Maintaining a running list of needed items to assure we don’t run out of stock. Completing assigned tasks, cleaning before leaving at the end of the shift. Working with the Chef when new items are introduced on the menu to make sure items are prepared and severed as expected. After the first time an item is served, you are responsible for following the procedure every time the item is served. Keeping refrigerator organized and using up leftovers in other meals to increase the choices for patients. Assuring that the patient comes first. This means at times stopping what you are doing and meeting the patient’s needs including refilling beverage containers, replenishing trays, refreshing salad bar, condiments and silverware containers. Other duties as determined and assigned. SUPERVISORY RESPONSIBILITIES There are no supervisory responsibilities required in this position. Qualifications QUALIFICATIONS: High School Diploma or Equivalent preferred. Previous experience cooking in institutional kitchens. Ability to cope with the emotional behavior apparent with patients in treatment. Holder of a valid and current health card. ACCESS TO Protected HEALTH CARE INFORMATION Will have access to name, presence in treatment, and special dietary needs. REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to patients, and other employees of the organization. Mathematical Skills Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume and distance. Reasoning Ability Ability to apply common sense understanding to carry out detailed but basic written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS AND ABILITIES Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision. Work Environment: The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in temperatures above 100 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burns while performing the duties of this job. The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned. Employee Benefits Medical, Vision, Term Life Insurance, and Retirement Plan: Eligible after 60 days of employment Paid Time Off (PTO): Accrue 6 hours per month Receive 8 paid holidays per calendar year

Responsibilities

The Cook is responsible for preparing meals according to the planned menu and ensuring all food is cooked and held at the right temperature. They will also assist in inventory management and maintain cleanliness in the kitchen.