COOK - OLGMC DIETARY - FULL TIME (JOB ID: 6468)
Employment Status: FT
Under the direction of the FNS Manager, prepares and cooks a variety of foods for use throughout the facility in such a manner as to ensure an efficient and profitable food service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
·Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs.
·Monitors application and enhancement of food production programs following established policies and procedures for processing all department food needs to maintain budgeted, forecasted cost per meal.
·Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasonings to food during mixing or cooking according to the recipe.
·Observes and tests food being cooked by tasting, smelling, and piercing with thermometer to determine that it is cooked according to standards.
·Carves meat, portions food in serving vessels, adds gravies, sauces, and garnishes serving to complete.
·Studies and follows work schedule. Follows department policies, specifications, and job descriptions.
·Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
·Maintains time, temperature, and production needs.
·Adheres to all established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations.
·Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
·Enforces sanitation standards for unit and enforces systems and training programs to provide a safe working environment.
·Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
·Maintains compliance with LGH standards of operation. Adheres to LGH Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, state and federal regulations and codes.
·May wash, peel, cut, and shred vegetables and fruits, butcher chickens, fish, and shellfish, bake bread, rolls, cakes, and pastry.
·Ensures proper storage and rotation of inventories in refrigerators and freezers.
·Analyzes and resolves work problems. Evaluates and recommends measures to improve operations.
·Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
·Performs all other related duties.
Position requires a high school education or general education degree (GED).
Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff. Ability to effectively present information and respond to questions. Ability to work with basic mathematical concepts.
Knives / cutting boards
Steam jacketed kettle
Deep fat fryer
Refrigerator / freezer
PHYSICAL DEMANDS AND WORKING CONDITIONS:
Lifting up to 10 pounds maximum and occasionally lifting and/or carrying small items (files, manuals, binders).
Lifting 20 pounds maximum with frequent lifting and/or carrying objects weighing up to 10 pounds.
Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.
Lifting 100 pounds maximum with frequent lifting and/or carrying objects weighting up to 50 pounds.
Lifting objects in excess of 100 pounds with frequent lifting and/or carrying objects weighing 50 pounds or more.