Cook/Prep

Position: Cook Supervisor: Dining Services Manager Employment Status: ☐ Non-Exempt Status ☐ Exempt Status Summary: This position requires that you accept the responsibility for the delivery of services provided by the Dining Service Department.
You will be accountable to monitor the activities and behavior for the residents of the Community so that the care, services, and activities of each resident is appropriate and delivered to them in a continuous, predictable and efficient manner.
You must coordinate and communicate with all food services and other team members in maintaining a holistic perspective of care and services for each resident.
Also, actively engage yourself in supporting, introducing, and implementing activities that maximize each resident’s identity, abilities, and interests.
Provide the highest quality food preparation, plate presentation and prompt service to all residents.
He/she must process general knowledge of and demonstrates proficiency in various food preparation techniques, serving methods, and portion control standards, and general nutritional requirements for residents of retirement housing communities.
DUTIES AND RESPONSIBILITIES: * Personally, get to know residents of the Community by communicating with other team members and departments, reviewing appropriate resident records, and direct conversation with residents.
* Participate in the orientation of each new resident of the Community to their new living environment, to you as a team member, to other team members, and to all other residents.
Follow and actively participate in all resident orientation practices and procedures which have been and will continually be developed to ease the disorientation, confusion and withdrawal, for each new resident.
Remain as closely as involved as possible in all activities and therapies of your residents to ease their anxiety while they become accustomed to their new and unfamiliar living environment.
Explain the amenities, routines, and expectation of the Community and your department and discuss their unique needs and preferences with them as often as necessary to ease their transition.
* Preform all dietary services mentioned in Resident’s Handbook and Care Plan.
Continually observe each resident’s ability to perform basic daily living activities (ADL’S) and social skills, communicate observations and refer potential difficulties or opportunities for resident improvement to the appropriate team members (team leaders, supervisors, manager).
* When called upon, participate in care planning in other formal and informal meetings to identify and confirm recommend actions that develop and reinforce resident’s full potential to live independently and age in place graciously.
Work individually on a consistent basis each day to expand the number of activities of daily living the residents preform for himself/ herself.
Encourage and motivate each resident to do as much for themselves as possible but take time, if necessary, to assist when required.
* Recommendation of, and involvement in food services programs that will stimulate and maximize their unique interests and attributes for each resident is your responsibility and should be based on a first-hand knowledge of the residents likes, dislikes, beliefs, and interests.
Plan your daily work schedule in a way that will maximize time for personal individualized interaction with residents of the Community.
Use the time when providing service to encourage participation in individual and group activities to develop improved future ADL skills.
* Record and use all pertinent information from resident records regarding effective methods used in effecting communication with, motivation of, and assistance to each resident.
* Request additional guidance, training, and support as necessary to make your work with each resident reach their full potential for a safe, healthy and meaningful lifestyle in the Community.
Participate in all required training, orientation, meetings and programs offered by employer.
* Promptly discuss and resolve any potential food services and care coordination problems with all involved team members and team leaders.
* Always be cost conscious.
* Work with Dining Services Manager to see that leftovers are used, and inventories are properly managed to keep costs in line.
* Be familiar with and comply with all state and local health department practices, safety practices and infection control practices.
* Maintain high level of professionalism, and customer service orientation with all residents and other team members.
* Under the direction of the Dining Services Manager, prepare soup, sauces, salads, and desserts, according to established standards and recipes.
Prepare all regular and special menu items for all meals that occur during your shifts.
* Break down and clean your work area as assigned by cleaning schedule and Dining Services Manager.
Clean pots and pans and other wares as necessary.
* Label and date all food before storing, * Secure and lock all walk-in storage, refrigerators, and freezers.
* Present a professional demeanor that communicates to current and prospective residents the corporate philosophy of service, goodwill, and genuine interest in the resident’s unique needs.
always Conduct yourself and your business so as not to detract from or reflect adversely on the reputation of the community.
Handle all resident concerns and complaints with finesse and in a caring, polite, and professional manner.
* Communicate and channel to supervisor, all resident, personnel, and other matters and information which could concern or be in any way beneficial to employer.
* While on duty, diligently and conscientiously devote your full and exclusive time and attention, your best skills and efforts, to the discharge of your duties.
* Promote a thorough and continuous understanding among all employees of the importance of the food services department to the quality of life for all residents and prospective residents.
* Preform such other tasks as may required from time to time by the management of the community.
Physical Requirements: Be able to easily lift, push, and pull up to 50 pounds.
OTHER REQUIREMENTS: A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis.
An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community.
Also, must be at least 18 years of age.
Must be able to routinely follow written and verbal instructions.
Must be able to stand, walk, stoop, or bend for periods of up to eight hours with breaks as provided for in the employee handbook.
Required high school graduation or equivalent.
Has work experience of on-line cook in food services, or equivalent, of two (2) years or more.
Training and experience have been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety and management.
Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions.
Compassion for the elderly and sick.
Self-motivation.
Job Types: Full-time, Part-time Pay: $16.
00 - $18.
00 per hour Benefits: * Dental insurance * Health insurance * Paid time off * Vision insurance Shift: * 10 hour shift * 12 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift Weekly day range: * Every weekend * Monday to Friday * Rotating weekends * Weekends as needed * Weekends only Shift availability: * Day Shift (Preferred) Work Location: In person