Cook (part time) - healthcare background preferred

ST. CATHERINE OF SIENA, INC.

Job Description

Job Title: Cook Department:: Dietary Reports to: Dietary Manager Classification: Non-Exempt Summary As a cook you are responsible for using their culinary skill to create appetizing dishes for residents in the convent and healthcare facility. The cook understands the importance nutrition plays in maintaining the overall health of the residents while understanding the way our food tastes is just as important Working with and as part of the dietary department, our focus is creating consistent delicious dishes that cater to our unique population, their dietary preferences and providing alternative meal options Meals served must meet current federal, state, and local standards, guidelines and regulations.

Always remembering this is the home of the sisters and residents Candidates for employment and existing employees must identify with, share in and display a commitment to the mission, philosophy and values of the Sisters of St. Dominic Essential Duties and Responsibilities include the following. Other duties may be assigned and in no way states or implies that these are the only duties you will be required to perform. · Ensure that all meals are cooked and presented in an aesthetically pleasing way while meeting all nutritional requirements · Assist residents as needed including understanding individual the likes and dislikes. · Planning and organizing to ensure meals are consistent, timely and safe for all the residents. · Cooks in health care facilities must be adept at reading and comprehending menus with complex dietary instructions provided by physicians and dietitians. · Monitors food, check freshness, discard out of date product , FiFo · While all kitchen staff must maintain clean, germ-free work areas, cooks in health care facilities must pay particular attention to the safety of their foods. · Ensure compliance with health and safety regulations are followed at all times by all personnel. · Completes duties as assigned including cleaning, maintaining food service areas as assigned. · Maintain kitchen appliances and equipment in good working order · Records and maintains logs for equipment, temperatures, and chemicals in all areas of food service · Assists Director of Dining Services in maintaining inventory control · Supervises dietary aides. · Follows Infection Control policies and procedures at all times including standard precautions and use of PPE as needed