Cook/ Part Time

Harmony Senior Services; Fayetteville (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook to join their team. In this vital role, you will prepare nutritious meals tailored to the dietary needs of residents, ensuring their satisfaction and well-being. You will also supervise kitchen staff and maintain a clean and efficient work environment. This position offers a unique opportunity to make a positive impact in the lives of seniors while working in a collaborative and supportive atmosphere. If you are passionate about food service and committed to excellence, this role is perfect for you.

Qualifications

• Must have experience in dining services and be Serv-Safe certified.
• Ability to follow oral and written directions is essential.

Responsibilities

• Prepare meals according to approved menus and recipes.
• Supervise dietary staff in the absence of the Dining Services Director.
• Maintain cleanliness and order in the kitchen.

Skills

Food Preparation

Cooking

Sanitation and Safety

Teamwork

Customer Service

Education

Serv-Safe Certification

Experience in Dining Services

Job description

Description

STATEMENT OF JOB:

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director, the cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities include but are not limited to:

1. Prepare and present menu items according to standard recipes
2. Maintain a clean and orderly work area at all times, including floors
3. Participate in weekly cleaning routines planned by Dining Services Director
4. Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service
5. Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day
6. Ensure all leftover food is properly cooled, stored, identified and dated
7. Observe good safety practices
8. Monitor and control portion sizes to minimize food waste
9. Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal
10. Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director
11. Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service
12. When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation
13. Take and record food temperatures three (3) times/daily
14. Attend required in-service and staff meetings
15. Complete all other duties as assigned

Qualifications:

Residents:

1. Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikes
2. Must be courteous and polite to all residents, visitors, and staff
3. Follow confidentiality policies regarding release of resident information

Staff:

1. Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor
2. Assists in training new dietary employees
3. Conduct in-services and training at the direction of Dining Services Director
4. Attends all required in-services and staff meetings

Requirements:

1. Must have experience in dining services
2. Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire
3. Must have a basic understanding of food service operations including familiarity with other dietary position duties
4. Must possess the ability to read, write, and make simple calculations.
5. Must be able to learn quickly and apply principles learned
6. Must be able to follow oral and written directions
7. Must be experienced in food preparation, cooking and in estimating quantities of food required
8. Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment
9. Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise
10. Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift
11. Must be able to carry heavy objects for 20 feet
12. Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities
13. Must be organized and work well with people as part of a team
14. Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene
15. Must be willing to work a flexible schedule that includes evenings, weekends, and holidays