Cooks

Symphony of Tri-Cities; Bay City (MI); On-site; USD 28,000 - 42,000; Full time

Job summary

Symphony of Tri-Cities is seeking a Cook in the Dietary department to provide nourishing meals to Residents and staff under sanitary conditions. The Cook will help maintain a clean and safe dietary area and supervise dietary aides as needed.

Requirements include a high school diploma or equivalent, with Food Sanitation Certification preferred, and at least one year of Cook experience. Night and weekend work may be required.

Qualifications

• Able to prepare and serve nutritious meals at proper times and temperatures, preserving flavor and appearance.
• Able to read, write, and follow written and oral instructions including calculations.
• Knowledge of sanitation, safety, and attractive food service practices.

Responsibilities

• Provide nutritional meals that are flavorful and served at proper temperatures, recording temperatures as required by regulations.
• Plan meals and assist with special events as needed.
• Supervise dietary aides during shifts and ensure trays meet dietary requirements.

Skills

Meal prep

Reading/Writing

Sanitation knowledge

Education

High school diploma or equivalent

Food Sanitation Certification

Job description

Job Title: Cook

Department: Dietary

Reports to: Food Service Director

FLSA Status: Non-exempt

Position Summary

In keeping with our organization’s goal of improving the lives of the Residents we serve, the Cook position is responsible for providing nourishing food to Residents, and employees under sanitary conditions as directed and in accordance with established policies and procedures. The Cook will help to assure that the dietary department is maintained in a clean, safe and sanitary manner by assisting in all dietary functions and providing shift supervision to dietary aides.

Principal Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Provide nutritional meals to Residents, staff and visitors that are flavorful, attractive, and at the proper temperature, recording temperature according to federal and state regulations.
• Prepare meals for special events as needed.
• Plans meals far enough ahead to minimize the need for food substitutions.
• Works closely with facility’s Registered Dietitian to ensure meals meet nutritional needs of the Residents. Makes changes to meal plans when necessary with approval from the Food Services Director or Registered Dietitian.
• Ensures food supplies are appropriate and places orders when necessary.
• Oversees food tray line to ensure trays are prepared according to dietary needs and orders in an efficient manner to meet scheduled meal and snack times.
• Provide general oversight during the shift to dietary aides as directed.
• Ensures that food and drinks are labeled and dated according to state and federal regulations.
• Put stock away using the First in First out method.
• Ensures that food is properly stored, labeled and dated, removing any expired items and ensuring that any delegation of this task is done properly. Removing damaged cans or other items as appropriate.
• Ensures that equipment, dishes, tables, meal carts etc. are cleaned and sanitized correctly and that any delegation of this task is done properly.
• Assists in hiring, orientation and training of food service staff.
• Assure that established sanitation policies and procedures are followed at all times in accordance with federal, state and local regulations.
• Follow established safety precautions when performing tasks and using equipment and supplies.
• Assure that work area is clean and free of hazardous conditions such as spills, excess carts, and etc.
• Ensure that equipment, tools and supplies are properly stored at all times.
• Communicates and interacts effectively and tactfully with Residents, visitors, families, peers and supervisors.
• Reports all hazardous conditions, damaged equipment and supply issues to the supervisor.
• Communicates and interacts effectively and tactfully with Residents, visitors, families, peers and supervisors.
• Attend staff meetings and in-services as requested. Attends in-service and education programs and attends continuing education required for maintenance of professional certification or licensure.
• Answers and respond to call lights promptly and courteously when working in resident care areas
• Reports all resident concerns to the appropriate department head.
• Perform job duties while operating in compliance with federal and state laws/regulations, and facility policies and procedures.
• Regular and reliable attendance.
• Perform other tasks as required.
• Ability to work with residents who may have cognitive, behavioral, or physical impairments.
• Ability to work in potentially stressful or emergency situations.

Supervisory Responsibility

• This position is the shift supervisor and provides general oversight to the operations of the shift in which they are working. This may include some on the spot corrections for Dietary Aides and/or informing the food service director of any performance or operational concerns for the Food Service Director to follow up on.
• All employees are expected to lead by example, demonstrate professionalism, support their supervisors and leadership team, and contribute positively to the success of the team and organization.

Requirements

Required/Desired Qualifications

Education, Training, and Experience

• High school diploma or equivalent.
• Food Sanitation Certification preferred.
• One year of experience as a Cook preferred.

Specific skills, knowledge, and abilities

• Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appearance.
• Able to read, write, and follow written and oral instructions including calculations.
• Knowledge of attractive food service, sanitation, and safety.

Other Special Requirements

• Ability to work nights and weekends to accommodate the needs of the residents.
• Tolerate potential exposure to blood, body tissues, and fluids with occasional exposure to hazardous materials and infectious diseases.
• Manual dexterity that is required to operate modern office & kitchen equipment.