West valley retirement community looking for a part time cook Sunday & Monday or any two days together. Retirees Welcome !!

Will be cooking breakfast & lunch. Experience prefered. Benefits available

Position: Cook/Food Prep

Reports to: Lead cook/ chef

FLSA Status: Non-Exempt

Updated: April 22, 2016

JOB SUMMARY:

The primary purpose of this job position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and may be directed by the Production Manager, Lead Cook, Team Leader and/or Director of Dining Service to assure that quality food service is provided at all times. Under the supervision of the Lead cook, is responsible for cold food preparation, including accompaniment and garnishes. This is a “safety sensitive” position, in that it is a position that includes tasks or duties that could affect the safety or health of the employee performing the task or others.

ESSENTIAL FUNCTIONS:

• Prepares from scratch and portions foods and beverages in accordance with the daily menu, recipes and production sheets; following written specifications and oral instruction, assuring maximization of food quality and nutritive value.
• Confers with lead cook to plan production quantities and leftovers utilization.
• Prepares foodstuffs, including activities such as washing, trimming, cutting, portioning, measuring, mixing, and panning in accordance with recipe specifications and standard food preparation practices that ensure maximization of freshness, minimization of waste, food safety and sanitation.
• Cooks breakfast, lunch & dinner; including activities such as baking, broiling, frying, steaming, braising, boiling, grilling, pressure-cooking and sauté
• Knowledge of food preparation, proper food handling techniques, safety and sanitation rules and practices.
• The ability to solve problems in a timely and effective manner. Refers unusual problems to Supervisor
• Responsible for cold food preparation, including accompaniments and garnishes.
• Correctly prepares and creatively assembles cold appetizers, salads, cold entrees, and desserts following modified diet spreadsheets/production sheets.
• Does advance preparation as indicated.
• Serves food items timely in HC, main dining room/ kitchen, bistro, Wriston lounge and other venues as needed. Special attention given to quality & plate presentation.
• Completes food temperature checks each meal. Tastes all food items prepared. Present at daily production kitchen meetings.
• Completes HAACP records including: refrigeration temperatures, receiving & cooling logs, calibration, substitution logs….etc.
• Cleans all equipment used in the preparation of foods, including grills, ovens, hoods, mixer, blender, steamer, microwave and toaster; in accordance with proper sanitation guidelines.
• Labels/ dates foods according to posted expiration charts. Stores prepared and leftover foods in a timely manner.
• Ensures that all cold food preparation and assembling is done in accordance with established procedures and the 20-minute rule.
• Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergency.
• Cooperates with staff of other departments in performing job duties.
• Must take necessary precautions and follow correct procedures for lifting and bending.
• Able to work well independently given proper direction.

20. Provides clean, safe, and neat environment for residents, self and staff.

21. Provide catering needs based on function request.

22. Prepare box meals and specials as needed.

23. Fill nourishment requests from HC & assisted living departments.

24. Prepare salad bar with attention to expiration dates and left-over utilization.

25. Follow food codes according to state, local and federal guidelines.

26. Adhere to produce wash safety procedures and checks.

27. Work to minimize food waste, follow documenting of trim trax program.

28. Knowledge of allergy awareness and prevention of foodborne illness

29. Organize storage areas keeping FIFO procedures current

30. Follow proper shelving procedures for storing of perishable foods.

31. Follow guidelines for preparation of puree, mechanical, CCD, NAS foods and other modifications as needed.

32. Attend mandatory in-services, show times & dietician monthly training exercises.

33. Follow proper glove usage & hair restraint procedures.

34. Makes up meal trays and/or plates for residents in accordance with the daily menu, the modified diets menus and each resident's diet card instructions.

35. Follows closing checklists and master cleaning assignments

36. Exhibits a cheerful and friendly manner toward all residents, guests and co-workers.

37. Performs set-up and clean-up duties as assigned.

38. Helps in the dining room, dish room and other foodservice areas as required by the manager on duty.

39. Adhere to guidelines outlined in the SVL handbook and established department policies and procedures

40. English is our chosen business language. Therefore, the ability to read, write, speak and understand English is essential.

41. Performs other duties as assigned.

MINIMUM QUALIFICATIONS:

Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of all applicable local, state, and federal regulations. Must acquire a food handler’s certificate from Maricopa County Health Department within 10 days of hire. Possess good oral and written communication skills. Ability to use business math concepts. Ability to get along well with others, demonstrate flexibility and patience, work as a member of a team, and to demonstrate a high level of sensitivity and interest in people, particularly older adults. Must demonstrate emotional stability. Must be able to cope with the emotional and physical stress of the position.

PHYSICAL AND MENTAL REQUIREMENTS:

Must keep good hygiene and be free of any contagious diseases that may be transmitted through food or beverage substances. Must show no signs of Tuberculosis or other ailments prohibited by law, in health care workers, as evidenced by annual testing requirements. Must be a minimum of 18 years of age. This is a job that requires medium to heavy physical strength and duress. The employee must be able to stand and walk continuously for the duration of the shift. They must be able to lift 25 pounds over their head and to lift 50 pounds from the floor to waist level. They must have the ability to reach and lift light objects from overhead. They must also bend and crouch, push forward and pull backward weight of 100+ pounds. There must be manual dexterity of both hands for complex cooking tasks, with full digital dexterity of both hands for writing and using kitchen tools. This job requires occasional audio, and continuous visual communication, with clear (can be corrected) eyesight for a distance of 50 feet and hearing sufficient to understand normal to raised voices. This job requires sufficient mental functioning to understand directions (written and oral), to reason, and the use of short-term memory skills.

WORK ENVIRONMENT:

Works in Dining Service department, as well as throughout the Lodge. Sits, stands, bends, lifts, and moves intermittently during working hours. Subject to on-call hours in the event of any emergency. Works beyond normal working hours, on weekends, and holidays and in other positions temporarily when necessary. Subject to frequent interruptions. Is subject to falls, burns burns from equipment, odors, throughout the workday. Is involved with personnel under all conditions/circumstances. Performance of position will involve exposure to commercial cleaning products.