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- Prepare meals in accordance with planned menus
- Adhere to the portion control standards for nutrition
- Follow the policies and procedures for safe food handling and storage
- Perform all tasks in accordance with the established standards for sanitation, safety, and infection control.
- Clean and assemble work area
- Maintain excellent personal hygiene in accordance with established policies and procedures
- Check and report food supply issues and concerns
- Promptly reports all hazardous conditions, equipment, accidents and incidents to the Dietary Manager and/or Executive Director.
- Dispose of food and waste in accordance with the established policies and procedures, wearing protective clothing and equipment when handling infectious waste and/or blood and body fluids.
- Ensure that menus are maintained and filed in accordance with established procedures; and, complete necessary forms and reports to submit to the Dietary Manager/Executive Director.
- Any other tasks, assignments, projects or requests as deemed by management.
- Attend and participate in orientation, training, and in-service educational activities.
- Develop and maintain a good working rapport with personnel to ensure that the food service staff works as a team.
- Assist in inventorying and storing incoming foods, supplies, and equipment and recommend to the Dietary Manager/Executive Director, the equipment and supply needs of the department.
- Adheres to dress code, appearance is neat and clean.
- Completes annual education requirements.
- Maintains regulatory requirements.
- Maintains resident confidentiality at all times.
- Reports to work on time and as scheduled, completes work within designated time.
- Wears identification while on duty, uses computerized punch time system correctly.
- Completes inservices and returns in a timely fashion.
- Attends annual review and department inservices, as scheduled.
- Attends monthly staff meetings.
- Represents the organization in a positive and professional manner.
- Actively participates in performance improvement and continuous quality improvement (CQI) activities.
- Complies with all organizational policies regarding ethical business practices.
- Communicates the mission, ethics and goals of the community.
- Must be 21 years of age or older
- Previous experience or completion of appropriate training program
- High School graduate or equivalent
- Patience, tact, enthusiasm and positive attitude toward the elderly
- Good physical and mental health, neat, clean, well- groomed and responsible
- Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds.
- Must be able to squat, reach, and stretch without distress. Must be able to tolerate extended periods of walking and standing
- Able to communicate effectively in English, both verbally and in writing.
- Additional languages preferred.
- For physical demands of position, including vision, hearing, repetitive motion and environment, see following description.
Cook - Hattiesburg, United States - Alden Pointe
Alden Pointe
Hattiesburg, United States
1 month ago
Description
BLURB & BENEFITSJob Summary: Prepares food in accordance with current federal, state, and local licensing standards, to abide by the established policies and procedures of the community. At the direction of the Dietary Manager/Executive Director, ensures that a consistent quality food service program is provided to the community's residents and guests. Maintains role as resident advocate with a focus on the community's mission.
DUTIES AND RESPONSIBILITIES:
Demonstrates Competency in the Following Areas: