Cook

Pearl of St. Charles; Saint Charles (MO); On-site; USD 32,000 - 42,000; Full time

Job summary

Pearl of St. Charles is seeking a Cook for the Dietary Department. The Cook will perform designated work and cleaning routines, prepare meals correctly and timely, supervise staff, and is accountable to the Dietary Manager.

In the absence of the Dietary Manager, the Cook is accountable for overseeing and supporting the staff. Responsibilities include preparing hot and cold menu items from approved recipes, serving meals on time, covering for ill staff, and maintaining high sanitation standards

Qualifications

• High School diploma or Culinary Tech graduate.
• Able to read, understand and follow recipes, production sheets, diet orders, and tray tickets.
• Familiar with computer systems for resident information after training.
• Must be ServSafe certified or able to earn within 90 days.
• Minimum of 2 years in Dietary (Healthcare) or restaurant experience.

Responsibilities

• Prepare and portion hot/cold items according to menus and recipes.
• Serve resident meals at correct service times.
• Cover for staff calling out due to illness.
• Maintain proper food and equipment temperatures and record accordingly.
• Interact with residents and staff to ensure satisfaction and accuracy.
• Maintain sanitation per state health regulations and safe-work practices.
• Track inventory and notify Dietary Manager of low supplies; place orders as needed.
• Label, wrap and date unused food items; support facility policies and procedures.
• In Dietary Manager's absence, supervise staff and conduct daily huddles.

Skills

Follow recipes & production sheets

Staff supervision

Sanitation standards

Flexible hours

Education

High School diploma or Culinary Tech

ServSafe certification or eligible within 90 days

Tools

Resident information software

Job description

Great Place to Work!

Cook Position

PositionSummary:

The Cook performs designated work and cleaning routines for the Dietary Department to include preparing meals correctly and timely, supervising employee staff, and is accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook is accountable for overseeing and supporting the staff.

Duties:

• **The Cook works under the direction of the Dietary Manager.

Responsibleforthefollowingdailyactivities but not limited to as follows:

• **Preparingandportionshotandcoldmenuitemsaccordingtopropermenu and recipeas noted on theproductionsheetcounts.
• **ServingResidentmealsaccordingtothecorrectmealservicetimes.
• **Coverageforanystaffmemberswhocalloutduetoillness.
• **Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.
• **Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.
• **MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.
• **Practiceclean, safeworkenvironment.
• **Willing to work flexible work hours.
• **Track inventory and communicate to the Dietary Manager any low supplies or place orders for needed items.
• **Label, wrap and date all unused food items in the correct areas.
• **Support and follow Archway Management and facility Policies and Procedures.

Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to

• **Assure staff is clocking in on time as per their schedule.
• **Discipline staff not completing their job assignments correctly.
• **Conduct daily huddle meetings for staff communication and direction.

Qualifications:

• **HighSchoolorCulinaryTechGraduate.
• **Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• **Understandaftertrainingoncomputersoftwaresystemforresidentinformationandpreferences.
• **Must be ServSafe Certified or able to earn within the first 90 days of starting.

Experience:

• **Minimum of 2 years of previous Dietary (Healthcare) or Restaurant Experience.