Cook PRN

Solera Senior Living; Wallingford (PA); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading company in senior living is seeking a Cook to provide high-quality culinary services. The role involves preparing meals, maintaining kitchen cleanliness, and ensuring compliance with dietary standards. Ideal candidates will have a high school education and at least one year of cooking experience, along with strong customer service skills.

Qualifications

• 1 year experience in restaurant/senior living or equivalent cooking experience.
• Ability to follow recipes and make independent decisions.

Responsibilities

• Prepare and serve meals according to nutritional standards.
• Maintain cleanliness and sanitation in the kitchen.
• Interact with residents and evaluate food service quality.

Skills

Cooking

Customer Service

Sanitation

Education

High school education or equivalent

Tools

Standard food production equipment

Personal computer

Job description

JOB DESCRIPTION

POSITION TITLE:Cook

SUPERVISOR’S TITLE:Director of Culinary Experience

STATUS:Hourly / Non-exempt

SUMMARY

The Culinary Specialist provides full-scope, hands on production cooking in a community Culinary program. Is responsible for maintaining a superior level of quality service, and cleanliness at all times.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES

The essential duties and responsibilities described below are representative of those a team member encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

1. Exemplify at all times community standards of cleanliness, sanitation and operational organization.
2. Responsible for adhering to food quality, appearance and presentation standards at all times.
3. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per policy and procedure.
4. Exhibit cooking standards of speed, accuracy, and efficiency.
5. Demonstrate knowledge in all areas of cooking preparation and production.
6. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
7. The community embraces a culture of hospitality. To that end, all team members are expected as a condition of employment to practice excellent customer service in all interactions with residents, guests, and coworkers.
8. Plan, prepare, present and deliver all meals served within the property.
9. Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.
10. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
11. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
12. Maintain a clean and orderly dining room(s).
13. Obtain and maintain Serv Safe/Food Handler’s Permit.
14. As applicable, process diet changes and new diets received and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
15. Plan and prepare food items for activities, marketing and special events, as requested.
16. Display tact and friendliness when dealing with residents, families and visitors.
17. Encourage teamwork through cooperative interactions with co-workers and other departments.
18. Support a positive and professional image through actions and dress.
19. Performs other duties consistent with the position as assigned by the Director of Culinary Experience.

MINIMUM QUALIFICATIONS

Education:	High school education or equivalent.
Experience:	Experience of 1 year restaurant/senior living or equivalent cooking experience.
Mathematical Skills:	Ability to make moderately complex mathematical calculations. Ability to make close estimates of quantities of food needed.
Reasoning Skills:	Ability to follow approved, standardized recipes and menus for regular and therapeutic diets. Ability to make independent decisions with work without supervision.
Oral/Written Communication Skills	Ability to interact tactfully with residents and family members, team members and general public. Ability to make decisions in stressful situations. Ability to communicate directions to all levels of team members, both in writing and verbally.
Equipment Used:	Standard food production equipment for quantity food preparation. Personal computer
Physical Effort:	Must be mobile. Must be in good health and physically and mentally capable of performing assigned tasks.
Personal Characteristics:	Possesses good character and displays high degree of personal integrity. Displays sincere compassion towards cognitively impaired older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families.
Working Conditions:	Well-lighted, air-conditioned health care environment. Ability to withstand extremes of heat and cold; ability to withstand odors from food preparation.

JOB RELATIONSHIPS

Supervises:	NA
Supervised by:	Director of Culinary Experience