Job Listing
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| Job ID: 11221940 |
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| Job Location: |
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| How to Apply: | To see employer contact information, log in or register. |
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| Job Title: | Assistant Cook - 24-32 hours/week, Every Other Weekend and Holiday |
| Work Type: | Work Days: Work Vary: Yes , Shift: Other, Hours Per Week: 24, Work Type: Regular |
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| Salary Offered: | Minimum $13.00 Hourly |
| Benefits: | 401(k) or other retirement, Sick Leave or PTO, Vacation or PTO |
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| Physical Required: | Unspecified |
| Drug Testing Required: | Unspecified |
| Education Required: | |
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| Experience Required: | Unspecified |
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| Required Skills: | QUALIFICATIONS:
1.Preference given to persons with education in quantity cooking and therapeutic diets.
2.One year of food service experience in a health care dietary setting preferred, but will train. General knowledge of quantity food preparation and portioned serving required.
3.Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
4.Numerical ability necessary to make various computations in keeping work record, monitoring inventory control and supplies, and in recipe preparation.
5.Possesses adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
6.Possesses coordination and dexterity required to prepare food and operate dietary equipment.
7.Able to understand and follow procedures, recipe directions, diet orders and work assignments.
8.Possesses visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination in determining nutritional quality and palatability of foods.
9.Works in an area that is often very hot.
10.Ability to meet the requirements identified in “Essential Functions” |
| Preferred Skills: |
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| Job Description: |
ESSENTIAL FUNCTIONS:
1.Prepare, serve and clean-up after meals as directed by Supervisor, and according to menu schedule.
2.Ensures appropriate portioned servings according to portion control standards.
3.Prepares nutritional snacks for residents as assigned.
4.Monitors prepared food to determine quality, attractiveness and palatability.
5.Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
6.Stores leftovers properly, plans for use of leftover foods in accordance with State and Federal Sanitation Regulations.
7.Assists with department inventory program.
8.Cleans equipment and work areas as assigned by the Supervisor.
9.Performs other duties or special assignments as directed by the Supervisor.
JOB FUNCTIONS
Every effort has been made to identify the essential functions of this position. However, this job description in no way states or implies that these are the only duties you may be required to perform. The omission of specific descriptions of duties does not exclude them from the position if the work is similar, related or can be considered essential to this position.
Refer to ID Dietary Aide when applying |
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