PM Cook

Valley View Care Center; Delano (CA); On-site; USD 42,000 - 56,000; Full time

Job summary

Valley View Care Center in Delano, CA is seeking a cook to prepare and serve meals according to the menu, monitor food handling, and ensure nutritionally appropriate meals.

Responsibilities include following safety guidelines, assisting with ordering, storage, and preparation, and operating kitchen equipment to produce meals on schedule.

Qualifications include a high school diploma or equivalency preferred, two years cooking in a large operation and one year in long-term care preferred.

Qualifications

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale operation preferred.
• One year’s work experience in long term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes.
• Reviews menus, census information, production guides to determine quantities.
• Prepares food according to safe handling guidelines and regulations.
• Assists with food ordering, storage and preparation as designated by supervisor.
• Maintains standards for food preparation and uses substitutes when required.
• Operates kitchen utensils and equipment to prepare meals.
• Prepares diet-consistent foods and assists with special meals.
• Completes prep by washing, peeling and cutting vegetables and fruits.
• Prepares and serves food attractively with garnishes; tests palatability.
• Monitors and records food temperatures prior to service.
• Makes menu changes under supervisor or dietitian approval.
• Follows hand washing and sanitation procedures; stores food properly.
• Cleans equipment and work area; maintains cleanliness per schedule.
• Meets meal schedules and reports to supervisor as needed.
• In absence of Dietary Manager, Dietary Aide reports to Cook.
• Other duties may be assigned.

Skills

Food preparation

Food safety

Nutrition awareness

Education

High school diploma or equivalency

Tools

Kitchen equipment operation

Job description

POSITION DESCRIPTION

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

QUALIFICIATIONS

• Highschool diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

RESPONSIBLITIES

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;
• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption
• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.
• Other duties, responsibilities and activities may change or assigned at any time with or without notice.