Cook

Tri-State Village Nursing and Rehabilitation Center; Lansing (IL); On-site; USD 32,000 - 42,000; Full time

Job summary

Tri-State Village Nursing and Rehabilitation Center in Illinois is seeking a conscientious Cook for the Dietary department. The Cook prepares and cooks a wide variety of meals for residents, employees and visitors, following established recipes and mealtime schedules to ensure timely service.

Responsibilities include maintaining sanitary food handling, following menus and special diet instructions, and managing dietary equipment.

Qualifications

• Ability to read, write, speak and follow written and oral directions in English.
• High School diploma or equivalent.
• Experience in institutional food handling preferred.

Responsibilities

• Handles and prepares food in accordance with sanitary regulations.
• Prepares palatable meals as prescribed for customers by the attending physician.
• Meets required meal schedules.
• Takes necessary measures to avoid food waste.
• Cares for dietary equipment and production sheets.
• Follows menus and special diet instructions.
• Communicates with the Food Service Director.
• Cooperates with other dietary staff and center personnel.
• Puts Customer Service First: ensures high quality service in a caring atmosphere.
• Performs other duties as requested.

Skills

Volume food production

Sanitation regulations

Arithmetic calculations

Operational problem solving

Dietetic principles

TB test verification

Education

High School diploma or equivalent

Job description

Position Title: Cook

Occupational Exposure: Category III

Department: Dietary

Reports To: Food Service Director

Position Summary: The Cook is responsible for preparing and cooking a wide variety of food for customers, employee and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties in cleaning duties, as assigned. The Cook directs other dietary employees in the absence of the Food Service Director and the Assistant Food Service Director.

Responsibilities/Accountabilities:

• 1.Handles and prepares food in accordance with sanitary regulations;
• 2.Prepares palatable and appetizing meals, as prescribed for the customers by the attending physician;
• 3.Meets required meal schedules;
• 4.Takes necessary measures to avoid food waste;
• 5.Properly cares for dietary equipment and production sheets;
• 6.Follows menus and special diet instructions;
• 7.Communicates freely with the Food Service Director
• 8.Cooperates with other dietary staff and center personnel;
• 9.Puts Customer Service First: Ensures that customers and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;
• 10.Performs other duties as requested.

Specific Educational/Vocational Requirements:

• 1.Ability to read, write, speak and follow written and oral directions in the English language.
• 2.High School diploma or equivalent.
• 3.Experience in institutional food handling is preferred.

Job Skills:

• 1.Considerable knowledge of volume food production methods and techniques.
• 2.Considerable knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
• 3.Ability to make simple arithmetical calculations.
• 4.Ability to solve operational problems in absence of Food Service Manager and Assistant Food Service Manager.
• 5.Some knowledge of dietetic principles.
• 6.Provide annual verification of negative TB skin test.

Performs Related Duties:

• 1.Interact with customers, families, visitors, center and Care Center Facility subsidiary personnel.
• 2.Carries out other tasks as requested in situations where hands-on intervention/ participation may be required.