Cook

Manor Lake Horizon; Hoschton (GA); On-site; USD 17,000 - 22,000; Full time

Job summary

Manor Lake Horizon in Hoschton, GA seeks a dedicated kitchen aide to assist with meal preparation and service for residents. You will follow planned menus, ensure portion control, and help maintain a clean, safe, and sanitary kitchen environment.

You will support storage, inventory, and daily cleaning tasks while upholding professional, empathetic communication with residents, families, and staff. Prior food service experience and English fluency are preferred.

Qualifications

• Must be 18 years of age or older.
• Background screening required per policy.
• Must read, write, speak and understand English.
• Must demonstrate professionalism, empathy and good interpersonal skills.
• Prior experience in food service is preferred, especially with seniors.

Responsibilities

• Prepare and serve meals in accordance with planned menus and approved portions.
• Assist in proper storage of raw and leftover foods.
• Assist and direct daily or scheduled cleaning duties.
• Follow Standard Precautions and sanitary, safety and infection control policies.
• Maintain sanitary condition of department, storage and work areas.
• Maintain equipment and supplies, arranging as needed.
• Uphold good personal hygiene habits.
• Report hazardous conditions, equipment issues, accidents and incidents to leadership.
• Dispose of food and waste following policies and procedures.
• Wear protective clothing and adhere to safety guidelines when handling infections or waste.
• Maintain menus and file forms/reports for Culinary Director.
• Review menus before preparation and check trays for accuracy and diet preferences.
• Attend orientation and projects, participate in management requests.
• Develop a positive working rapport with staff to ensure quality service.
• Assist in inventory and storage of incoming foods and supplies; advise on department needs.
• Represent the service professionally with residents, families and colleagues.

Skills

Interpersonal skills

English proficiency

Food service experience

Professionalism

Empathy

Education

High school diploma or GED

Some college

Job description

Prepares food in accordance with guidelines and as directed by the Culinary Director to ensure that quality food service is provided at all times.

SUPERVISORY RESPONSIBILITIES

RESPONSIBILITIES

ESSENTIAL FUNCTIONS

• Prepare and serve meals in accordance with planned menus and established portion control procedures.

• Assist in ensuring proper storage of raw and leftover foods.

• Assist and direct the daily or scheduled cleaning duties.

• Perform all daily tasks in accordance with established Standard Precautions and sanitary, safety and infection control policies and procedures.

• Ensure that the department and all food storage along with work areas are maintained in a sanitary manner.

• Necessary equipment and supplies are properly maintained and arranged.

• Maintained habits of good personal hygiene.

• Promptly reports all hazardous conditions, equipment, accidents and incidents to the Culinary Director and/or Executive Director.

• Dispose of food and waste in accordance with established policies and procedures.

• Wear protective clothing and equipment when handling infections, waste and/or bodily fluids.

• Ensure that menus are maintained and filed in accordance with established procedures; and complete necessary forms and reports to submit to the Culinary Director.

• Review menus prior to preparation of food and inspect all trays to ensure completeness and accuracy of menu and diet preference.

• Attend and participate in orientation, projects, or requests as deemed by management.

• Develop and maintain a good working rapport with personnel to ensure that food service is properly maintained.

• Assist in inventory and storage of incoming foods, supplies, and equipment, and recommend to the Culinary Director the needs of the department.

• Conduct yourself professionally and contribute to, service-oriented environment through their appearance, communication, and interactions with residents, families, visitors, and colleagues.

• Any other tasks, assignments, projects, or requests as requested by the Culinary Director or Executive Director.

QUALIFICATIONS

• Must be 18 years of age, or older.

• Employment is contingent upon successful completion of all background screening requirements permitted by applicable federal, state, and local law.

• Must read, write, speak, and understand English.

• Must demonstrate professionalism, empathy, patience, and effective interpersonal skills when interacting with residents, families, visitors, and team members.

• Prior relevant experience in the food service industry.

EDUCATION AND EXPERIENCE

• Experience working with seniors is preferred.

• High school diploma or general education degree (GED) with some college preferred.

PHYSICAL REQUIREMENTS

• Must be able to perform the essential functions of the position, with or without reasonable accommodation, including standing, walking, bending, reaching, lifting, transferring, and assisting residents as required by the position.

• Must be able to squat, reach, and stretch without distress.

• Must be able to tolerate extended periods of walking and standing.