Cook

Aviva at Fitzsimons; Aurora (CO); On-site; USD 32,000 - 52,000; Full time

Job summary

Aviva at Fitzsimons in Aurora, Colorado seeks a dedicated kitchen/dining aide to support meal preparation and service for residents in a senior care setting. You will follow standard recipes, ensure hot foods remain hot and cold foods remain cold, prepare foods in large quantities, and assist in supervision when the Executive Chef is absent.

Weekend availability is required. Join a compassionate team focused on safety, nutrition, and quality meals, with opportunities to learn and grow within a

Qualifications

• Education: High School Diploma or GED preferred.
• Experience in dining for senior care communities preferred.
• Must be available to work weekends.

Responsibilities

• Prepare and cook a variety of foods in large quantities.
• Follow recipes and dietary guidelines to ensure accuracy.
• Maintain proper food temperatures and safe handling practices.
• Assist in supervising staff in the absence of the Executive Chef.
• Support meal schedules and dining operations.
• Collaborate with other staff and departments to ensure service.

Skills

Resourcefulness

Detail orientation

Prioritization

Communication

Creativity

Curiosity to learn

Education

High School Diploma or GED

Experience in senior care dining

Job description

Key Responsibilities

Food Preparation Duties

• Handle and prepare food that is palatable, appetizing and attractive
• Establish practice of serving hot food hot and cold food cold
• Cook a variety of foods in large quantities
• Be familiar with seasoning and cooking time required
• Be aware of cooking characteristics of various cuts of meats, fish and fowl
• Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
• Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste
• Follow standard recipes but make independent decisions in line with current experience
• Understand importance of proper food-handling techniques and hazards of improper food handling
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents
• Taste, smell, and observe food to ensure conformity with recipes and appearance
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy

Kitchen Duties

• Comply with meal schedules
• Maintain and use equipment and supplies
• Work cooperatively with other staff and departments
• Wash pots, pans, and other equipment as used
• Responsible for supervision of other food service employees in absence of the Executive Chef
• All other duties as requested

Talent

Executing

• Demonstrates resourcefulness
• Detail oriented and follow through
• Ability to prioritize and multi-task priorities

Relationship Building

• Work well with people including staff, residents, families
• Enjoy working with older people
• Demonstrates friendliness and enthusiasm
• Have a caring attitude and sincere interest in others
• Demonstrates honesty

Influencing

• Communicates clearly and effectively

Strategic Thinking

• Displays creativity
• Curiosity and desire to learn

Skills And Knowledge

• Ability to prepare and cook a variety of foods in large quantities
• Aware of special diets, seasoning requirements, cooking times, temperature controls
• Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals
• Serve safe certification

Education And Experience

Education: High School Diploma or GED preferred

Experience: Previous experience in the dining department of a senior care community preferred

Physical Demands

• Frequent walking per shift
• Frequent standing per shift while preparing and serving food
• Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely
• Bending and reaching, squatting and kneeling, crawling and climbing
• Extreme hot and cold temperature changes
• Use of large and small kitchen equipment

Classification

• Non-Exempt

Work Area And Environment

Kitchen, freezers, refrigerators, loading dock, dining room

Standards

Standards: State Health Department Regulations

Other

• Reports to Executive Chef
• Department-Dining
• Must be available to work Weekends