Cook (Healthcare)

Lakefront Nursing and Rehab; Chicago (IL); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

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Job summary

Lakefront Nursing and Rehab is seeking a Cook to perform designated work and cleaning routines in the Dietary Department. Responsibilities include preparing meals, supervising staff, and supporting the Dietary Manager in daily operations.

The role requires following recipes, production sheets, and diet orders, with ServSafe certification or the ability to obtain within 90 days. Flexibility in hours and attention to sanitation are essential.

Qualifications

• High School diploma or Culinary Tech graduate.
• Ability to read, understand and follow recipes, productions sheets counts, diet orders, tray tickets and all employee responsibilities and flows.
• Understand after training on computer software system for resident information and preferences.
• Must be ServSafe certified or able to earn within the first 90 days of starting.

Responsibilities

• Work under the direction of the Dietary Manager to prepare meals and supervise staff.
• Prepare and portion hot and cold menu items according to the menu and recipe as noted on the production sheet counts.
• Serve resident meals at correct meal service times.
• Cover staff calling out due to illness.
• Ensure food and equipment temperatures are recorded by meal.
• Interact with residents and facility staff to ensure satisfaction and correct service.
• Maintain sanitation standards as required by health regulations.
• Work a flexible schedule as needed.
• Track inventory and communicate low supplies or orders to the Dietary Manager.
• Label, wrap, and date unused food items.

Skills

Reading recipes & sheets

Computer literacy

Sanitation knowledge

Education

High School or Culinary Tech

Job description

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.

Qualifications:

• HighSchoolorCulinaryTechGraduate.
• Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• Understandaftertrainingoncomputersoftwaresystemforresidentinformationandpreferences.
• MustbeServSafeCertifiedorabletoearnwithinthefirst90daysofstarting.

Duties:

Responsibleforthefollowingdailyactivitiesbutnotlimitedtosuchas

• The Cook works under the direction of the Dietary Manager.
• 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 and low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs
• Support and follow Pollak Innovation 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.