Line Cook - FULL Benefits

Thrive Senior Living; Savannah (GA); On-site; USD 35,000 - 45,000; Full time

Job summary

A leading company in senior living is seeking a Lead Cook to prepare and serve quality meals, maintain hygiene standards, and ensure compliance with regulations. The ideal candidate will have dietary experience and strong interpersonal skills to work effectively with staff and residents.

Qualifications

• Minimum of one year dietary experience in a medical facility.
• Preferred three years experience in a related position.

Responsibilities

• Preparing and serving quality food according to recipes and menus.
• Maintaining cleanliness and hygiene in food service.

Skills

Problem Solving

Customer Service

Interpersonal

Team Work

Planning and Time Utilization

Oral and Written Communication

Numerical ability

Education

High School Diploma

Education in Quantity Cooking

Job description

It is preferred that the Lead Cook has a high school diploma or equivalency. It is preferred that the Line Cook has an education in quantity cooking and therapeutic diets.

EXPERIENCE

It is required that the Line Cook has a minimum of one year dietary experience working in a hospital, skilled nursing care facility or other related medical facility. It is preferred that the Cook has a minimum of three years experience in a related position with proven ability in supervision.

SKILLS REQUIRED

Problem Solving : Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason, even when dealing with emotional topics.

Customer Service : Manages difficult or emotional employee and facility situations, responding promptly to their request for service and assistance, while soliciting feedback to improve service ensuring that commitments are met.

Interpersonal : Focuses on solving conflict and not blaming. Maintains confidentiality. Listens to others without interrupting and keeps emotions under control. Remains open to the ideas of others and tries new things.

Team Work : Balances team and individual responsibilities, exhibiting objectivity and openness to the views of others. Contributes to building a positive team spirit.

Planning and Time Utilization : Consistently plans / coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy, and customer service. Meets deadlines in completing job assignments and projects.

Oral and Written Communication : Communicates clearly, listens carefully, and responds well to questions. Able to work effectively with staff, residents, family members, and the public, and to produce required documentation or reports.

Numerical ability : Capable of performing computations for work records, schedules, inventory control, supplies, and recipe preparation.

Ability to read and follow recipe directions, diet orders, and work assignments.

Willingness to perform routine, repetitive tasks with frequent interruptions.

DUTIES AND RESPONSIBILITIES

The duties include preparing and serving quality food according to recipes and menus, maintaining cleanliness and hygiene, and complying with relevant standards and regulations, as directed by supervisors to ensure high-quality food service. The individual is responsible for executing these duties effectively.

FUNCTIONS OF THE JOB

ESSENTIAL

Key functions include meal preparation, menu review, recognizing dietary emergencies, following infection control policies, wearing protective gear, documenting procedures, reporting incidents, participating in educational programs, maintaining confidentiality, reporting equipment disrepair, and performing assigned tasks per policies.

OTHER DUTIES

Additional important functions involve establishing efficient food production lines, assisting with cleaning and defrosting, participating in departmental projects, and reporting grievances promptly.