Cook - Part Time - Days

Crisp Regional Health Services; Cordele (GA); On-site; USD 25,000 - 35,000; Full time

Job summary

Crisp Regional Health Services is seeking a Cook to join the Nursing Home team in Cordele, Georgia. The Cook will be responsible for preparing, seasoning, and cooking food for residents, employees, and visitors while following established mealtime schedules and food safety standards. A high school diploma or GED is required, and the position does not necessitate prior experience or professional licenses. This role is essential for maintaining quality food service in a caring environment.

Qualifications

• Requires little to no work-related experience, or any equivalent combination of education, training, and experience.
• This job does not require any professional or technical licenses, registrations, or certifications.

Responsibilities

• Prepares, seasons and cooks food for residents, employees, and visitors.
• Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
• Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures.
• Stores foods properly to prevent spoilage and waste.
• Maintains clean handling, preparation, cooking and storage areas.

Education

High school diploma or GED state certification

Job description

Position Summary

Under the direction of the Manager, Food Service, the Cook is an active member of the Nursing Home team that delivers long-term care consistent with the strategic vision, goals, philosophy, and direction of the Nursing Home and CRHS. Prepares, seasons and cooks food for residents, employees, and visitors.

Basic Qualifications

• Education: Requires a high school diploma or GED state certification.
• Experience: Requires little to no work-related experience, or any equivalent combination of education, training, and experience.
• Licensure, Registrations & Certifications: This job does not require any professional or technical licenses, registrations, or certifications.

Essential Job Responsibilities

1. Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
2. Follows all recipes to assure consistent product production quality.
3. Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures.
4. Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste. Prepares all food products to established portion sizes.
5. Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.
6. Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated.
7. Returns leftover stock to appropriate storage areas during shift.
8. Uses leftover foods while maintaining product quality and nutritional value.
9. Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.
10. Follows sanitation standards and health codes.
11. Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards.
12. Adheres to safety procedures when operating all kitchen equipment.
13. Performs other job duties as assigned.