Cook Weekend

The Springs of Red Oak (2); Hot Springs (AR); On-site; USD 30,000 - 42,000; Full time

Job summary

The Springs of Red Oak (2) is seeking a cook to prepare meals following federal, state, and local standards under the direction of the Head Cook and Director of Food Services. The role emphasizes quality food service and adherence to dietary requirements.

Responsibilities include reviewing menus, preparing meals, maintaining sanitation, and supporting daily kitchen operations to ensure meals are served on time while upholding safety protocols.

Qualifications

• Experience in food preparation for a healthcare or senior living setting.
• Strong knowledge of sanitation and safety regulations (HAACP preferred).
• Ability to plan and adapt menus to resident needs and diets.

Responsibilities

• Prepare meals according to planned menus and recipes.
• Ensure all dietary requirements and restrictions are followed.
• Maintain a clean, orderly, and sanitary kitchen environment.
• Assist in daily kitchen operations and food service to ensure timely meals.

Skills

Food preparation

Sanitation & safety

Menu planning

Team collaboration

Job description

The Springs of Red Oak (2) -

PURPOSE OF YOUR JOB POSITION

The primary purpose of your job position is to prepare food in accordance with current Federal, State and local standards, guidelines and regulations governing our facility, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times.

JOB FUNCTIONS

Every effort has been made to keep your job description as complete as possible. However, it in no way states or implies that they 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 a logical assignment to the position.

MAJOR DUTIES AND RESPONSIBILITIES

Risk

Category

ADMINISTRATIVE FUNCTIONS

• Review menus prior to preparation of food.
• 3
• Inspect special diet trays to assure they are correct.
• 3
• Assure that all dietary procedures are followed in accordance with established policies.
• 3
• Assume the authority, responsibility and accountability of Cook.
• 3
• Assure that menus are maintained and filed in accordance with established policies and procedures.
• 3
• Assist in establishing food service production line, etc., to assure that meals are prepared on time.
• 3
• Process diet changes and new diets as received from Nursing Services.
• 3
• Others as deem necessary and appropriate, or as may be directed.
• 3

PERSONNEL FUNCTIONS

• Develop and maintain a good working rapport with inter-department personnel, as well as other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
• 3
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
• 3

STAFF DEVELOPMENT

• Attend and participate in workshops, seminars, etc., as directed.
• 3

DIETARY SERVICE

Risk

Category

• Prepare meals in accordance with planned menus.
• 3
• Prepare and serve meals that are palatable and appetizing in appearance.
• 3
• Service food in accordance with established portion control procedures.
• 3
• Prepare food for therapeutic diets in accordance with planned menus.
• 3
• Prepare food in accordance with standardized recipes and special diet orders.
• 3

SAFETY AND SANITATION

• Prepare food in accordance with sanitary regulations, as well as our established policies and procedures.
• 3
• Assure that safety regulations are followed at all times by all personnel.
• 3
• Assist/direct daily or scheduled cleaning duties, in accordance with established policies and procedures.
• 3
• Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties/services.
• 3
• Report all hazardous conditions/equipment to the Dietary Manager or assistant.
• 3
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• 3
• Assist in maintain food storage areas in a clean and properly arranged manner at all times.
• 3
• Dispose of food and waste in accordance with established policies.
• 3
• Follow Universal Precautions.
• 3

EQUIPMENT AND SUPPLY FUNCTIONS

• Assure that food and supplies for the next meal are readily available.
• 3
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• 3
• Recommend to the Dietary Manager or assistant the equipment and supply needs of the department.
• 3

RESIDENTS’ RIGHTS

• Maintain confidentiality of all pertinent resident care information
• 3

MISCELLANEOUS

• Assist in serving meals as necessary, and on a timely basis
• 3
• Make only authorized substitutions.
• 3
• Assist in food preparation for special meals for parties, etc.
• 3

PHYSICAL REQUIREMENTS

• Must be able to move intermittently throughout the work day.
• Must be able to speak the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met, to include the use of dietary equipment and supplies.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
• Must be in good general health and demonstrate emotional stability.
• Must be able to relate to and work with the ill, disabled, elderly emotionally upset and at times hostile people with in the facility.
• May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds throughout the work day.
• Must be able to taste and smell food to determine quality and palatability.