Cook

Sr Companies; Pensacola (FL); On-site; USD 28,000 - 34,000; Full time

Job summary

SRIM Management is seeking a kitchen professional in Summer Vista, Pensacola, FL to prepare and cook meals for residents, families, and visitors. The role involves supervising dining staff, ensuring quality and safety, and maintaining a respectful, caring atmosphere in the dining area.

The candidate will adhere to dietician guidelines, maintain sanitation standards, and participate in trainings. This on-site position requires teamwork, reliability, and a proactive approach to resident service.

Qualifications

• High school diploma or GED; or one to two years related experience and/or training.
• Experience in food service or kitchen environment.
• Knowledge of sanitation and safety procedures.

Responsibilities

• Prepares all food according to the established menu.
• Insures proper preparation, portioning, and serving of food following standardized recipes.
• Oversees total kitchen operations and handles situations per policy and procedures.
• Follows sanitation, safety, and cleaning schedules.
• Cleans all kitchen equipment, food storage areas daily.
• Assists with menu or recipe changes per dietician guidelines.

Skills

Food preparation

Team leadership

Sanitation and safety

Education

High school diploma or GED

Job description

Job Details

Job Location: Summer Vista - Pensacola, FL 32504

Summary: Responsible for enhancing and improving the SRIM Management experience specifically in Artful Dining for residents, families and visitors. Demonstrates and promotes SRMMG’s core value of the Golden Rule. Treating others (residents, families, and associates) in the same manner you would like to be treated. Prepares and cooks a variety of food for residents, families and visitors. Oversees the work of other food service staff involved in the cooking process by performing the following duties.

Duties and Responsibilities

• Prepares all food according to the established menu.*
• Insures proper preparation, portioning, and serving of food following standardized recipes.*
• Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to established policy and procedures.*
• Always follows departmental procedures including sanitation, safety, and cleaning schedules.*
• Cleans all food service equipment, kitchen, and food storage areas daily.*
• Prepares to give suggestions for menu or recipe changes that adhere to dietician guidelines to utilize surplus foods and other supplies.*
• Oversees proper food handling and utilization of all foods to prevent contamination, increase the quality and reduce the cost.*
• Ensures and supports a dignified and caring atmosphere for residents, families, visitors, and associates.*
• Always responds promptly and courteously to resident's and family member request for assistance.*
• Communicates effectively in a language that each resident is capable of understanding.*
• Maintains a safe and secure working environment free of objects/situations that could cause harm and/or falls to residents, families, visitors, and associates.*
• Always practices good body mechanics and safe working habits.*
• Observes and reports safety hazards immediately to supervisor.*
• Knows, understands and follows established policy and procedures in emergency situations.*
• Works as a team player with other associates and management in accomplishing work assignments.*
• Always demonstrates a positive and respectful attitude about work issues, policies, and procedures.*
• Always demonstrates a positive and respectful attitude with residents, families, visitors, associates, and management.*
• Complies with attendance and call off policy.*
• Attends and/or participates in trainings, in-service and mandatory meetings.*
• Always wears clean and appropriate dress per established dress code policy.*
• Refrains from discussing resident care issues with families and visitors and refers all inquiries to immediate supervisor.*
• Knows, understands and complies with HIPAA regulations.*
• May assist with the training of new employees in dining services.*
• Without asking, takes the initiative in work, seeks out additional information, and offers solutions/suggestions.*
• Takes on special projects or assignments outside of regular duties.*
• Coordinates the work of culinary assistants.*
• Performs all other reasonable duties as assigned or as requested.*

*Essential Functions

For Florida Applicants: https://info.flclearinghouse.com/QualificationsQualifications:

Qualifications

Language Ability

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Education/Experience

High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is frequently required to stoop, kneel, crouch or crawl, and taste or smell. The employee is occasionally required to sit, and climb or balance. The employee must frequently lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to blood borne pathogens.