Full-Time Cook

Reasors Food Stores; Decorah, Northern (IA, KY); Hybrid; USD 32,000 - 46,000; Full time

Job summary

Reasors Food Stores in Decorah, IA seeks a Cook to prepare meals and nourishments according to established menus and individual care plans, and to serve them on schedule.

You will follow safety and sanitation guidelines, work under the Dietary Services Manager, and assist with inventory, labeling, and meals for residents with special diets.

Qualifications

• Completion of approved Safety and Sanitation, and Modified Diet Courses.
• Functional literacy in written and spoken English.
• Demonstrated institutional and quantity food preparation and service experience.

Responsibilities

• Prepare or direct the preparation of food items that are palatable and appetizing.
• Adhere to written recipes, menus, and individual diet orders.
• Prepare food items, special diets, snacks and nourishments according to schedules.
• Label meals and nourishments to ensure resident-specific delivery.
• Maintain sanitation and cleanliness of kitchen equipment and areas.
• Assist in inventory and storage of food and supplies; correct discrepancies.

Skills

Food preparation experience

English literacy

Institutional/quantity cooking

Education

Safety and Sanitation training

Modified Diet courses

Job description

Description

Title:

Cook

Dietary Services Manager

Supervised by:

Cook

Dietary Services Manager

Position Authority and Accountability:

The Cook assures that resident meals and other nourishments are prepared, cooked, and apportioned according to authorized menus and individual care plans, and are served according to established schedules. All duties are performed in accordance with applicable regulations and standards of practice, under the on-site supervision of the Dietary Services Manager. Functions within strictly defined procedures with little latitude for variation or change.

Training/Education/Licensure/Skills or Proficiency Requirements:

• Completion of approved Safety and Sanitation, and Modified Diet Courses. Functional literacy in written and spoken English.
• Demonstrated institutional and quantity food preparation and service experience.

General Functions:

• Accepts assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of command.
• Assumes accountability for compliance with Federal, State and other regulations within scope of control and of which informed.
• Observes safety hazards and emergency situations, and reports to appropriate person or takes corrective action according to establish procedures, works safely without danger to self or others.
• Comes to work as scheduled and consistently demonstrates dependability and punctuality, complies with attendance policies.
• Assumes accountability for information in personnel policies.
• Reports for work with a clean uniform and a neat personal appearance consistently present a professional image.
• Maintains confidentiality of resident, employee and facility information.
• Participates in in-service training programs and completes assignments and return demonstrations as required.
• Assumes accountability for using, maintaining and storing facility property according to established policy.

Job Functions:

• Prepares or directs the preparation of food items which are palatable and appetizing in appearance.
• Adheres to written recipes, menus, and individual diet orders.
• Prepares food items, special diets, snacks and nourishments according to established schedules and mealtimes.
• Labels and/or otherwise identify meals, special diets, and nourishments with resident name, room number, or other identifier, to assure that each resident receives food in accordance with care plan, physician's orders, and resident preference.
• Avoids waste of food items and dietary supplies.
• Maintains sanitation and cleanliness of all kitchen equipment, utensils, counters, preparation and storage areas according to established schedules, facility and departmental policies for routine cleaning.
• Labels, dates, and appropriately store food items and leftovers immediately after use.
• Assists in establishing and maintaining a perpetual inventory of food and supplies, immediately correcting any discrepancies or shortages.
• Maintains strict compliance with established policies, practices, and standards regarding food preparation and storage.
• Logs and records temperatures of food storage and refrigeration equipment as requested.
• Assists in the orientation and on-the-job training of newly hired dietary staff members.
• Performs other dietary or support services projects as assigned by supervisor.

Physical, Sensory/Cognitive, Emotional Requirements:

• The following is not meant to be all inclusive but rather exemplary of the types of activities involved in the performance of the position.
• Reaching, handling, fingering and or feeling: Routinely uses tactile sense and manual dexterity while performing required paperwork and documentation. Also uses tactile sense and dexterity in gathering information about food temperature and texture, monitoring environmental conditions, and performing cleaning and sanitation tasks.
• Lifting, carrying, pushing, pulling (strength): Routinely engages in light to medium physical activity associated with moving foodstuffs, pushing and pulling carts and racks, lifting institutional size cookware and operating kitchen equipment. Routinely lifts up to 25 lbs. Occasionally lifts up to 50 lbs. while moving bulk food items and pushing/pulling loaded food carts and racks.
• Climbing or Balancing: Routinely maintains physical equilibrium to safely move throughout the building, do light to moderate lifting and carrying, and prepare and/or store food items and supplies.
• Repetitive movements: None
• Stooping, kneeling, crouching and/or crawling: Occasionally engages in stooping/kneeling as associated with retrieving items dropped on the floor, reaching items on lower shelves or in lower drawers and cabinets, and cleaning and sanitation of kitchen and storage areas.
• Recognition/vision and mental processing: Routinely processes written information such as menus, diet orders, resident name labels, instructions, and labels on food items and storage areas, posted notices, labels on chemicals. Routinely observes and evaluates appearance of food cleanliness of food preparation and storage areas, actions, gestures, and facial expressions of residents and staff.
• Hearing: Routinely recognizes operation sounds of equipment and auditory signals or alarms, wanderer monitoring system signal, soft voices of elderly, verbal communication within the workplace.
• Smell: Routinely observes for odors relevant to food storage and preparation, cleanliness and sanitation.
• Taste: Routinely uses the sense of taste as a method to assure the quality and palatability of food being served.
• Verbal communications: Routinely interacts in an environment dependent upon audible and intelligible verbalizations.
• Emotional behavior: Routinely interacts with individuals (residents, family members, and staff) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry or hostile, emotionally vulnerable or mentally ill, vulgar, and mean-natured. Routinely called upon to control own emotions and behavior to protect residents rights and to respond professionally with respect and dignity.

Environmental/Occupational Exposures:

• This position is at risk for exposure to chemicals used for cleaning, sanitizing, and disinfecting the kitchen and equipment. Also at risk for exposure to electrical, mechanical, and temperature hazards associated with the preparation of food and the operation of food service equipment.