Cook (Healthcare)

Bella Terra; Schaumburg (IL); On-site; USD 32,000 - 46,000; Full time

Job summary

Bella Terra in Schaumburg, IL is seeking a Cook to perform designated work for the Dietary Department, including meal preparation, supervision of staff, and adherence to sanitation standards. You will report to the Dietary Manager and, in their absence, oversee staff and operations.

The role requires reading recipes and production sheets, ServSafe certification or ability to obtain it within 90 days, and the ability to lift up to 50 pounds. Flexible hours and on-site work are expected.

Qualifications

• Must read and follow recipes, production sheets, 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

• Preparing and portioning hot and cold menu items according to the proper menu and recipe as noted on the production sheet counts.
• Serving resident meals according to the correct meal service times.
• Coverage for any staff members who call out due to illness.
• Assure all correct food and equipment temperatures are being recorded by meal.
• Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly.
• Maintain highest standard of sanitation as required by the state Department of Health regulations.
• Practice clean, safe work environment.
• 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.
• Must be able to lift up to 50lbs.
• Support and follow Pollak Innovation Management and facility Policies and Procedures.
• Assure staff clock in on time and discipline staff not completing assignments in absence of Dietary Manager.
• Conduct daily huddle meetings for staff communication and direction.

Skills

Recipes reading

ServSafe certified

Food prep supervision

Education

High School or Culinary Tech Graduate

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:

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 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.