Geriatric Kitchen Cook | ServSafe • 6a–2:30p | FT/PT

Apploi; Westlake (OH); On-site; USD 19,000 - 25,000; Full time

Job summary

Rae Ann Westlake is hiring a cook to join our team for the 6:00am – 2:30pm shift. Full-time or part-time positions are available.

All dietary staff must work every other weekend and every other holiday, with a strong emphasis on hygiene and safety in a geriatric healthcare setting. Qualifications include ServSafe certification, ability to follow oral and written instructions, 18+ age, good mental and physical condition, and at least one year of large-scale food service experience, preferably in

Qualifications

• Must be ServSafe certified
• Must be able to follow oral and written instructions
• Must be at least 18 years of age
• Must be in good mental and physical condition
• Must be willing to work with supervisors, fellow employees and other department heads
• Must be willing to work with geriatric residents
• Must possess a high degree of personal cleanliness and hygiene
• One year experience in large scale food service, preferably in the health care field.

Responsibilities

• Cooks or provides assistance to the cook in preparing and serving of meals
• Meets scheduled meal times
• Follows established policies and procedures for the dietary department
• Follows cleaning schedules and sanitary and safety procedures; and
• Maintains equipment and supplies.

Skills

ServSafe

Follow oral and written instructions

Age 18+

Mental and physical condition

Teamwork with supervisors and other De

Geriatric residents

Personal cleanliness & hygiene

One year food service experience

Job description

Rae Ann Westlake is hiring a cook to join our team for the 6:00am – 2:30pm shift. Full-time or part-time positions are available.

All dietary staff must work every other weekend and every other holiday, with a strong emphasis on hygiene and safety in a geriatric healthcare setting. Qualifications include ServSafe certification, ability to follow oral and written instructions, 18+ age, good mental and physical condition, and at least one year of large-scale food service experience, preferably in