Cook

Priority Dispatch Corp.; Manchester (IA); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading company in the healthcare sector seeks a Cook to prepare and serve nutritious meals while ensuring safety and adhering to dietary guidelines. Candidates should be detail-oriented and have experience in a large-scale cooking environment, contributing to a positive dining experience for residents. This is a full-time position located in Manchester, Iowa, offering a competitive salary aligned with industry standards.

Qualifications

• Ability to read, write, and do basic math for recipes.
• Two years as a cook in a large-scale cooking operation, preferred.

Responsibilities

• Prepares meals according to menu and dietary requirements.
• Follows safety policies and procedures during food service.
• Maintains cleanliness in work areas and equipment.

Skills

Food Preparation

Customer Service

Nutritional Assessment

Education

High School diploma

Tools

Kitchen utensils

Job description

Job Details

Job Location: MANCHESTER, IA

Position Type: Full Time

Salary Range: Undisclosed

Description

Good Neighbor Society

Cook

Job Description

Overview of Role / Essential Job Functions

Prepares and services nourishing, and attractive meals and other foods as required to support the menu specific to diet orders and other center events.

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is a logical assignment to the position.

Resident Rights/ Safety and Sanitation/ Staff Development

Resident Rights

• Knows and respects patient rights.
• Ensures all protected health information is kept confidential.
• Reports all complaints made by patients to supervisor.
• Reports all allegations of resident abuse, neglect and/or misappropriation of patient properly.

Safety and Sanitation

• Follows established safety policies and procedures.
• Observes safety needs of patient as indicated in care plan.
• Wears and/or uses safety equipment and supplies when indicated and properly trained to use.
• Demonstrates job-specific knowledge of fire and disaster preparedness during drills or actual situations.

Staff Development

• Attends and participates in scheduled in-service training, educational classes and meetings, including safety committee.

Participates in QAA process

Qualifications

Responsibilities

Nutritional Assessment Responsibilities

• Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares meal items according to planned menus and standardized recipes; refers to food service director or dietitian the need for menu changes.
• Prepares food according to safe food handling guidelines in the GNS Dietary Procedures Manual-Food Service Management and HACCP and state and federal regulations.
• Prepares food in a timely manner to preserve food quality and serve meal on time.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet.
• Prepares consistency modified and diet foods appropriately
• Bakes, roasts, broils, and steams food items to prepare for consumption
• Completes pre preparation as needed or assigned including washing, peeling, and cutting vegetables and fruits to prepare for use.
• Slices meat and measures or weights for menu compliance and nutritional accuracy
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu
• Tests and observes food by tasting for palatability
• Monitors and records food temperatures prior to meal service
• Uses nutritionally equivalent substitutes when required and refers to food service director or registered dietitian for approval
• Prepares and assists with special function meals

Meal Service Responsibilities

• Promotes customer service and patient enjoyment of meals and dining
• Advocates for patients to honor their choices in food and dining
• Uses menus and tray tickets to serve meals correctly
• Meets meal schedules and has meals ready to serve on time
• Serves meals attractively using appropriate garnishes, serving utensils and dinnerware
• Records menu changes

Food Safety

• Use safe food handling techniques as identified in the GNS Dietary Procedures Manual – Food Service Management, HACCP, state and federal codes and regulations
• Uses proper hand washing techniques
• Thaws food appropriately
• Stores food using correct packaging and labeling
• Uses gloves appropriately and changes when required
• Checks refrigerators and freezers for correct temperatures. Notifies food service director of problems
• Follows the cleaning schedule
• Cleans the equipment and work area after each use.
• Cools, stores, and reheats cooked foods according to procedures
• Sweeps and mops kitchen floors when assigned
• Takes trash to dumpster if assigned
• Washes pots and pans when assigned
• Does cleaning assignments
• Maintains neat, clean and orderly work areas

Administrative Responsibilities

• Assumes responsibility for the department/Kitchen. Serves as “Person in Charge”
• Performs any miscellaneous work assignments as may be required
• Authorizes break adjustments and late punches of dietary staff.
• Records employee call-ins or absences in ECS.

Education/ Experience/ Physical Demands

Education and Experience

• High School diploma, preferred. Ability to read, write and do math needed for recipes required
• Two years as cook in a large-scale cooking operation, preferred

Physical Demands

• Lifting 50 pounds maximum with frequent lifting and/or carrying of objects weighting up to 25 pounds. Standing, stooping, crouching, smelling, tasting, reaching, handling, feeling, color vision.

Working Conditions/ Principal Contacts

Working conditions

• Some exposure to disagreeable conditions including odors, infection, illness, and physical contact form disruptive residents
• Inside with exposure to heat, cold, and wet conditions

Principal Contacts

• Works with dietary staff, elderly residents, families, and other health care staff members

General Requirements

Must be able to execute the terms and conditions set forth in the Good Neighbor Society Handbook, including, but not limited to:

• Works in a safety-conscious manner, which ensures that safe work practices are used in order not to pose a risk to self or others in the workplace. Reports any safely violations or hazards to supervisor.
• Complies with company policies and procedures and local, state, and federal regulations.
• Adheres to policy on Drug-Free Workplace
• Interacts in a tactful, diplomatic, and humanistic manner with residents, families, visitors, and co-workers to provide a safe, efficient, and therapeutically effective caring environment which ensures the self-respect, personal dignity, rights and physical safety of each resident and facility guest.
• Maintains a dependable attendance record and adheres to standards of cleanliness, grooming, hygiene, and dress code.
• Takes positive action to ensure equal opportunity in the conduct of all business activities without regard to race, color, religion, sex/gender, age, national origin, disability, citizenship, veteran status or any other legal protected category.

• I have read/reviewed the job description for the position of Cook, acknowledge that all items are essential to the job, understand what the job demands, and agree that I am able to perform the essential functions of the job with or without reasonable accommodation.