COOK

Sodalis Senior Living; Lake Jackson (TX); On-site; USD 19,000 - 22,000; Full time

Job summary

Sodalis Senior Living is seeking a Cook to support the Culinary Director in preparing meals per the approved menu and current standards. The role requires adherence to safety guidelines, accurate labeling of leftovers, and timely service at breakfast, lunch, and dinner slots.

The Cook will follow written menus, monitor temps, and ensure proper storage. Strong teamwork and compassion for residents are essential in this role.

Qualifications

• Ability to read and follow recipes and menus.
• Knowledge of food preparation, sanitation, and hygienic methods.
• Ability to work cooperatively with staff, residents, and families.
• Respect and follow state food service regulations and safety guidelines.

Responsibilities

• Prepare and serve meals at scheduled times according to the approved menu.
• Maintain cleanliness of kitchen, dining room, and pantry.
• Follow safety procedures and proper labeling/ storage of foods.
• Monitor food quality and adjust portions to minimize waste.

Skills

Culinary skills

Food safety

Teamwork

Communication

Flexibility

Education

Food handlers certificate

Job description

• Pay or shift range: $14 USD to $16.50 USD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

Job Description: Cook

Position Summary:

The Cook assists the Culinary Director in preparing food in accordance with the approved menu, current standards, guidelines, and regulations.

Primary Responsibilities

• Report to work on time every day asscheduled and ready to carry out duties.
• Must be able to react to changes in schedules in a productive manner.
• Must be alert and able to identify a safety hazard, should one occur, in order to avoid it and to report it immediately to the appropriate person or, if directed, to take corrective measures to eliminate the hazard.
• Prepare and serve meals at 8 am, Noon, and 5 PM. (times subject to change)
• Be able to follow written menus and make menu suggestions, using all food groups.
• Make sure all usable leftovers are covered, labeled, dated and stored in proper place.
• Know state and local food service regulations i.e. including but not inclusive to:
• Keep thermometers in place and follow state regulations regarding temps.
• Any food product out of original wrapping is dated and labeled
• Be aware and follow all state required rules regarding preparation, storage, service and planning of all foods.
• Know proper cleaning procedures
• Making mealtimes enjoyable by being attentive to the needs of the residents, treating them with kindness.
• Eliminate food waste.
• Participate in checking food and supply inventories weeklyandsubmitting list in a timely manner.
• Know resident'sfood likes and dislikes so as not to serve meals not preferred.
• Daily clean kitchen, dining room, and pantry.
• Make a priority of portion control and cost; eliminate waste.
• Must be able to work with various products such as cleansers, bleach and cleaning fluids.
• Perform additional tasks as assigned by management or as the situation requires.

Qualifications

• Must have compassion and a desire to meet the nutritional needs of the frail elderly.
• Must have a general knowledge of basic food groups.
• Ability to read and follow a recipe.
• Knowledge of food preparation, sanitation, and hygienic methods.
• Be able to cook a variety of foods.
• Be familiar with cooking times and seasonings.
• Knowledge of low sodium, low cholesterol, and ADA diets.
• Have a desire to serve food that is palatable and pleasing in appearance.
• Ability to work cooperatively with staff, residents, and families.
• Must be able to function in an independent work environment.
• Must be able to handle complaints graciously and to take correction maturely.
• Must be honest and trustworthy.
• Must have food handlers' certificate or be able and willing to acquire within first two weeks of employment.

Physical /Sensory Requirements

• Stands and walks short distances most of the working day.
• Stoops, reaches, and lifts kitchen equipment and supplies.
• Handles and manipulates equipment in supervising, demonstrating and assisting food preparation and serving.
• Tastes and smells food to determine its quality and palatability.
• Must be in good general health and demonstrate emotional stability.
• Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people.
• May be required to lift, push, pull, and move equipment,supplies, etc., in excess of 50 lbs.
• Must be able to assist in the evacuation of residents.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel and support agencies.

Equipment Used

Including, but not limited to; Electric oven, flat ceramic cook top, convection oven, dishwashers, sanitizer and cooking utensils.

Mission Statement and Core Values

Sodalis Senior Living is committed to “Making a difference in the lives of our residents, their loved ones and our colleagues every day.” Our core values describe who we are and define how we live.

1. Service

“It’s not about me” a. Answer the needs of another.

• Put the needs of another first. We must put others before ourselves.
• We serve our residents, we serve our families, and we serve one another.

2. Integrity

“We do what is right, not what is easy” a. Never compromise your integrity

• Hold everyone accountable and recognize each other’s contributions
• Explicitly communicate goals and standards of behavior
• Do the right thing even when no one is looking or will ever find out

3. Dignity

“We honor & value the worth of people” a. Treat people the way you want to be treated

• Attack the problem not the person
• Respect and value diversity of experience, culture, and opinions

4. Excellence

“We always give our best” a. Doing your best to serve our residents, their loved ones, and our colleagues.

5. Teamwork

“We succeed together” a. We are a team because we respect, trust and care for one another.

• Common purpose – we need to all row in the same direction
• Create an environment that facilitates freedom to innovate & achieve extraordinary results
• Challenge the status quo, take measured risks, and resist conventional thinking
• Learn to win and lose as a team

Line of Authority

The Cook reports directly to the Community Executive Director.

Qualifications

Skills

Required

Cooking

Advanced

Preferred

Hospitality

Intermediate

Behaviors

Preferred

Innovative

Consistently introduces new ideas and demonstrates original thinking

Team Player

Works well as a member of a group

Dedicated

Devoted to a task or purpose with loyalty or integrity

Motivations

Required

Self-Starter

Inspired to perform without outside help

Experience

Preferred

1 year

Cooking experience in settings such as Assisted Living or Senior Living facilities is a plus.

Licenses & Certifications

Required

Safe Food Handler

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.