Cook: weekends

Looking for an every other weekend Cook at Gabriel's Villa. Have 2 positions open but can turn into 1. Work hours are Saturday and Sunday 7am to 3pm AND Saturday and Sunday 3pm to 7pm.

Summary/Objective

The Cook has the responsibility to provide high quality dining service and is responsible for maintaining a clean kitchen. This includes advanced preparation of subsequent meals, serving meals in dining room at times, dishwashing, and kitchen cleaning as assigned. All responsibilities will be conducted in a manner that is consistent with the philosophy of Miravida Living.

The Salad/Bakery Cook will lead in preparing and garnishing salads, desserts and other dishes.

Essential Functions include the following. Other duties may be assigned.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Complete meal preparations per Dining Services Coordinator.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Plan thawing, preparation and cooking schedules so that food is ready to be served at the proper time and is not over or under cooked.
• Prepare foods according to standardized recipes, for modified diets, as needed, in the correct amounts for residents, guests, and staff as assigned.
• Determine amount and type of food and supplies required for daily menus. Make sure the frozen foods and supplies are obtained from storage areas in adequate time for preparation.
• Arrange to have food set up in steam tables, ensure that food is at the proper temperature and deliver food as needed.
• Operate all Dietary Department equipment and utensils in an efficient and safe manner.
• Maintain a safe and sanitary environment in the kitchen.
• Responsible for the department to comply with established health and safety standards, and state and federal regulations for nursing homes.
• Check in deliveries from vendors as needed.
• Maintains dignity and respect in all interactions with resident, staff and others.

Competencies

• Communication
• Collaboration Skills
• Customer/Client Focus
• Flexibility
• Stress Management

Supervisory Responsibility

This position supervises dietary staff in the absence of the Dietary Manager.

Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Employee works in a kitchen environment with exposure to hot and cold temperatures. Employee works with various kitchen equipment and utensils. The noise level in the work environment is moderate to loud.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to lift, carry, stand, bend, squat, crawl, reach, walk, and kneel using good body mechanics for sustained periods of time. Employee must be able to lift and/or move up to 50 pounds. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Physical Activity Level

Light physical activity performing non-strenuous activities of a productive/technical nature.

Manual Dexterity

Manual dexterity sufficient to reach/handle items and work with the fingers.

Travel

No travel is expected for this position.