Cook
Company: Churchman Village
Location: Newark
Posted on: January 25, 2023
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Job Description:
Churchman Village - 11a - 7p shift Every other w/e and few
shifts during the week.
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The Cook prepares and serves food including texture modified and
therapeutic diets according to
the facility menu. Prepares food in accordance with current
applicable federal, state, and local standards, guidelines and
regulations, in line with our established policies and procedures,
and, as may be directed by the Food Service Director or Chef, to
ensure that quality dining services are provided at all times. The
Cook assists in assuring proper receiving, storage, preparation,
serving, sanitation, and cleaning procedures are followed. The Cook
must be detail-oriented, well-groomed, act professionally and must
be a team player who works well with others. The cook consistently
embodies the characteristics necessary to drive the Company's
Purpose, Vision, Values, and DNA. The Cook must assist dietary
aides as necessary, and directs other employees with approval and
in the absence of the Food Service Director.
ESSENTIAL FUNCTIONS OF THE JOB. JOB FUNCTION
Pre-preparation
Review menus prior to preparation of food.
Process diet changes and new diets as received from Nursing
Services, in the absence of the Chef and/or Dining Services
Director.
Coordinate food service with other departments as necessary.
Provide input into development/revision of master menus and
modified diet menus; keeping in mind controlling food waste.
Performs all other duties as assigned by the Food Service
Director.
Food Preparation/Delivery
Prepares food for meals, including modified textures for restricted
and therapeutic diets.
Supervises dietary aides in the preparation and serving of foods
and beverages.
Follows instructions of the Food Service Director in the
preparation of meals and maintains meal schedules.
ESSENTIAL FUNCTIONS OF THE JOB
JOB FUNCTION
Food Preparation/Delivery
Prepares food by methods that conserve nutritive value and flavor.
Ensures foods are palatable, attractive and in the proper form to
meet the individual needs of the residents.
Prepare and serve meals that are palatable and appetizing in
appearance. Prepares snacks and nourishments according to resident
food preferences and physicians' orders.
Prepare and serve substitute foods to residents who refuse foods
served.
Assures that all food items are handled properly to ensure safety
and sanitation standards according to State and Federal
regulations. Properly stores, covers, and refrigerates necessary
items. Ensures that foods are cooked to the appropriate
temperatures according to the FDA Food Code, latest edition
Practices and supervises infection control policies.
Make only authorized food substitutions.
Plates appropriate foods to resident meal trays.
Inspect special diet trays to ensure that the correct diet is
served to the resident.
On occasion, transports and serves trays at meal delivery.
Adhere to menus and portion control standards, including those for
special diets when preparing and serving meals.
Record food and temperature prior to the start of each meal.
Review tray card to assure that current food information is
consistent with foods served.
Depending upon facility setting, (Rehab, Assisted Living, etc.)
serves meals in various dining locations, including demonstration
cooking and point of service made-to-order foods.
Performs all other duties as assigned by the Food Service
Director.
Post-preparation
Follows posted cleaning schedules utilizing proper sanitation and
cleaning methods.
Cleans food preparation area and utensils after use and after meal
service. Is responsible for washing dishes after food service, as
well as cleaning the kitchen to keep it sanitary and up to health
standards. If employed in a facility with a common dining room, the
cook will help clear and wipe down tables after service. Assists
dietary aides as necessary.
Perform administrative requirements such as completing necessary
forms, reports, and temperature records; submit to the Food Service
Director.
Performs all other duties as assigned by the Food Service
Director.
Customer Service
Interacts appropriately with residents, client, other personnel and
the public.
Responds to customer preferences and industry trends to plan menus;
insuring food is prepared by methods that conserve nutritive value,
is palatable and attractive to residents, and of a quality that is
acceptable to and meets the needs of residents.
Performs all other duties as assigned by the Food Service
Director.
ESSENTIAL FUNCTIONS OF THE JOB, continued.=
Other
Maintain knowledge of current nutritional practice regarding
therapeutic diets.
Attends in-service education and staff meetings as required.
Practices safety, infection control, and emergency procedures
according to facility policies.
Attends in-service education and staff meetings as required.
Remains courteous, considerate and cooperative when communicating
with all facility personnel, residents, and family members.
Develop and maintain a good working rapport with inter-department
personnel as well as with other departments within the facility to
ensure that dining services can be properly maintained to meet the
needs of the residents.
Performs all other duties as assigned by the Food Service
Director.
EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:
A high school diploma or equivalent is required. Specialized
training in dining services is required. Must successfully complete
an approved sanitation and safety course.
Ability to read, speak, write and understand English. Follow
directions and complete tasks.
Ability to follow time schedules for meal preparation and
serving.
Maintains a neat, clean, well-groomed appearance.
Dependable, with experience working in facilities utilizing
quantity food production methods.
Must provide a criminal background check.
KNOWLEDGE, SKILLS & ABILITIES.
Degree level*/Area: A high school diploma or equivalent is
required. Ability to successfully complete training that provides
the required knowledge, skills and abilities.
Certificates:
Food Safety Manager or Food handler Certification: Current ServSafe
or State certification required as indicated by State / County
law.
Licenses: None. * Acceptable minimum equivalent experience in place
of degree: 2 years.
There is no replacement for Federal / State / County required
certification(s)/training.
Must be able to make it to work on time.
General knowledge and understanding of nutrition.
Ability to read and accurately apply requirements of recipe and
equipment instructions.
Ability to maintain records and complete reports as required.
Written and oral communication skills.
Knowledge of quantity food production and serving techniques, food
safety/sanitation requirements and procedures.
Ability to interact positively with residents, client and other
personnel and the public.
Computer software: ability to become proficient in using computer
and computer software, as needed, including but not limited to:
E-mail, Mealtracker, word processing programs including Microsoft
Word, spreadsheet software - Excel.
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Keywords: Churchman Village, Newark , Cook, Hospitality & Tourism , Newark, Delaware
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