Dietary Cook-Nursing Facility

Dietary Cook - Nursing Facility

COMPENSATION : $17.00

LOCATION : Chelsea, MI

DEPARTMENT : Food Service

HOURS : 10 AM - 6 : 30 PM, Friday-Tuesday, Off Wednesday & Thursday

REPORTS TO : Food Services Director / Food Services Supervisor

JOB SUMMARY : The Cook is responsible for assisting in the preparation of all foods according to the menu, ensuring that food is prepared in a timely, safe, and sanitary manner.

The ideal candidate will have experience in both quantity and quality food production, be able to follow recipes and menus precisely, and be committed to improving their culinary skills.

MINIMUM QUALIFICATIONS :

• Experience in quantity and quality food production preferred.
• Prior experience working in a formal restaurant or kitchen facility.
• Ability to follow recipes and menus accurately.
• Good reading and verbal communication skills in English.
• High school diploma or equivalent.
• Keen to learn and enhance culinary skills.

MAJOR DUTIES AND RESPONSIBILITIES :

• Prepare all food according to the menu and standardized recipes, ensuring safety, efficiency, and sanitation.
• Time food preparation to coincide with meal service schedules.
• Employ proper food handling and cleaning techniques to optimize infection control.
• Propose menu or recipe adjustments to utilize leftovers and manage over-stocked items effectively.
• Ensure proper labeling, covering, and dating of leftovers, and store them correctly.
• Adapt to various job duties and situations, demonstrating flexibility to work variable hours, including during staff shortages and emergencies.
• Maintain a professional demeanor contributing to a calm, organized, and efficient work environment.
• Provide support to the Food Service Supervisor and Director as needed.
• Participate in all required in-service training classes and meetings.
• Perform additional duties as assigned by the Food Service Supervisor or Director.

TYPICAL PHYSICAL DEMANDS :

• Prolonged periods of standing and walking, with frequent bending and stooping.
• Ability to lift / carry items weighing up to 50 pounds and push / pull items up to 90 pounds.
• Requires motor coordination and manual dexterity for food preparation and equipment operation.
• Operation of power-driven and slicing / cutting equipment.
• Ability to work in extreme temperatures, including heat above 90 F and below 40 F, and exposure to skin irritants and chemicals used in cleaning and ware washing processes.

WORK ENVIRONMENT : The work environment typically includes kitchen areas where the temperature can be high due to ovens and stoves, or extremely low in walk-in freezers.

The environment may also include exposure to cleaning chemicals and frequent use of sharp kitchen tools.