Cook

Nexus of Forest Edge; Chicago (IL); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Sign-on bonus

Job summary

Nexus of Forest Edge is seeking a Cook responsible for daily dietary department duties, including meal preparation, supervising staff, and maintaining sanitation and safety standards. The role requires flexibility in hours and adherence to health regulations to ensure resident satisfaction.

Responsibilities include portioning meals, serving on time, covering for ill staff, inventory tracking, and following all facility policies.

Qualifications

• High School or Culinary Tech Graduate or equivalent.
• Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows.
• Understand after training on computer software system for resident information and preferences.
• Must be Serve Safe Certified or able to earn within the first 90 days of starting.

Responsibilities

• Prepare and portion hot and cold menu items according to proper menu and recipe as noted on the productions sheet counts.
• Serve resident meals according to the correct meal service times.
• Cover for staff when callers out due to illness and ensure meals are served timely.
• Maintain sanitation standards per state health regulations and ensure a clean, safe work environment.
• Track inventory and communicate low supplies or place orders as needed; label and date unused items.

Skills

Staff supervision

Sanitation knowledge

Culinary skills

Flexible hours

Education

High School or Culinary Tech Graduate

Serve Safe Certification

Tools

Resident information software

Job description

Nexus of Forest Edge

• *** $200.00 SIGN ON BONUS ***

COVID VACCINE IS REQUIRED

PositionSummary:

The Cook performs designated work and cleaning routines for the Dietary Department to include preparing meals correctly and timely, supervising employee staff, and is accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook is accountable for overseeing and supporting the staff.

Duties:

Responsibleforthefollowingdailyactivities but not limited to as follows:

• Preparingandportionshotandcoldmenuitemsaccordingtopropermenu and recipeas noted on theproductionsheetcounts.
• ServingResidentmealsaccordingtothecorrectmealservicetimes.
• Coverageforanystaffmemberswhocalloutduetoillness.
• Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.
• Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.
• MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.
• Practiceclean, safeworkenvironment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager any low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs
• Support and follow Pollak Innovation Management and facility Policies and Procedures.

Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to

• Assure staff is clocking in on time as per their schedule.
• Discipline staff not completing their job assignments correctly.
• Conduct daily huddle meetings for staff communication and direction.

Qualifications:

• HighSchoolorCulinaryTechGraduate.
• Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• Understandaftertrainingoncomputersoftwaresystemforresidentinformationandpreferences.
• Must be Serve Safe Certified or able to earn within the first 90 days of starting.