Daytime cook

Overview

We are looking for an AWESOME person to join our daytime culinary team as a breakfast/lunch cook/server! 6a-2:30p-you still have all day to play! E.O. weekend and holiday are required. Wage range is $16-$17.50 with an opportunity of a raise on your 90 day and annual reviews!

Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff.

Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as Serv Safe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Minimum age 18 years. Must be able to pass the state mandated criminal background screening and random drug testing.

• Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations.
• Assure meals are served on time, at the proper temperature
• Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef)
• Properly completes required documentation of temperatures, foods used etc.
• Assures food is served properly, at the correct temperatures and in and appetizing manner.
• Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences.
• Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator)
• Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
• Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish.
• Properly utilizes food, supplies, and equipment to assure minimal waste, damage or theft.
• Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation.